Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1 cup semisweet chocolate chips
- 1 cup chopped Andes mints
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the peppermint extract, chocolate chips, and chopped Andes mints.
7. Scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 8g
Cholesterol: 45mg
Sodium: 120mg
Total carbohydrates: 37g
Dietary fiber: 1g
Total sugars: 25g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Dark chocolate chips can be used instead of semisweet chocolate chips.
- Crushed candy canes can be used instead of chopped Andes mints.
Variations:
- Use white chocolate chips instead of semisweet chocolate chips.
- Add 1/2 cup chopped walnuts or pecans to the dough.
- Use almond extract instead of peppermint extract for a different flavor.
Tips and tricks:
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for 30 minutes before scooping onto the baking sheets for thicker cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle with additional chopped Andes mints or chocolate chips before baking.
Pairings:
Serve with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
Serve with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before scooping onto the baking sheets.
- If the cookies are too dry, add an extra tablespoon of butter to the dough.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw cookie dough.
Food history:
Mint chocolate chip is a popular flavor combination that has been around for decades, and is often associated with ice cream. This recipe puts a twist on the classic flavor by incorporating it into a cookie.
Flavor profiles:
The cookies have a buttery, slightly crispy exterior and a soft, chewy interior. The chocolate chips add richness and sweetness, while the chopped Andes mints provide a refreshing minty flavor.
Serving suggestions:
Serve the cookies as a dessert or snack, or package them up as a gift for friends and family.
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