Mint Chocolate Chip Cookie
Big, soft cookies filled with mint chips, andes candies and cholocate chips in every bit you take. No chill time for these cookies and you can enjoy within minutes!
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, soften in the oven
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon pure peppermint extract
- 3 cups mint chips, chocolate chips and chopped andes candies mixed together
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In your mixing bowl add the butter and put it in the oven while it's preheating and let it melt. Just until it's soften all the say through.
- In a small bowl, combine flour, baking powder and salt. Fluff together.
- Once the butter is softened and melted just a little, pull it out of the oven and let it cool for a few minutes.
- Once cooled, mix the butter and both sugars for 2-3 minutes, scraping the bowl as needed until creamy.
- Add the eggs and peppermint extract and beat until combined.
- Slowly add in the fluffed flour mixture and continue to beat until combined.
- In a separate bowl, mix together 1 cup of the mint chips, 1 cup of chocolate chips and 1 cup of the chopped andes candies.
- Add most of the mint chip, chocolate chip and andes candies mix to the dough. Save about 1/4 cup of the mix to top the cookies just before baking.
- Scoop a spoonful of the dough and place a few inches apart on the cookie sheet.
- Use the remaining mint chip, chocolate chip and andes candies mis and top the dough.
- Bake for 9-11 minutes untl the edges are beginning to turn golden brown, then pull them out of the oven.
- After about cooling the cookies for about 2 minutes, carefully move the cookie to a cooling rack and let it cool completely.
- ENJOY!