Mint chocolate chip fans, it’s time to skip the pint of
ice cream—these cookies are the easy dessert you should be making. You could make a regular chocolate chip cookie, but why would you keep it basic when you can add a minty twist? We added chopped Andes Mints to our cookies along with chocolate chips to really amp up the mint and chocolate vibes. Dyed green, these cookies are not only the perfect St. Patrick’s Day treat, but are an ideal snack to reach for all year long. Here’s everything you need to know to make them the best they can be:
How to make the best mint chocolate chip cookies:
— Freeze your cookie dough. If you prefer a flatter cookie, then you can skip the chill time and bake these cookies as soon as your dough comes together. If you prefer your cookie to be taller with a softer center, then refrigerate your cookie dough for around 4 hours, or up to 24 hours. Let come to room temperature, then bake.
— Double-up the chocolate. While you can choose to just go with Andes Mints in these cookies, we decided to amp up the chocolate by adding in chocolate chips too. We’re big fans of semisweet, but you can use dark or milk chocolate if you’d prefer. If you’d prefer just one mix-in, feel free to use one or the other instead of both!
— Dye them green. We use green food coloring to turn these cookies green and festive, but if you’d rather just focus on the mint chocolate chip flavor, you can skip this step.
Storage:
If you have any leftover cookies, you can store them in an airtight container at room temperature for around 5 days. Alternatively, you can also freeze the baked cookies: Once cooled, store in a freezer safe bag for around 3 months. If you’re freezing your cookie dough, scoop directly into a freezer-safe bag, and store for around 3 months.
Made these cookies? Let us know how it went in the comments below!