Loaded Mint Cookies
These mint chocolate chip cookies are an absolute dream come true for anyone who loves mint chocolate.
Servings: 36 3" cookies
Calories: 163kcal
Ingredients
- ¾ cups butter room temperature
- 1 cup light brown brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon peppermint extract
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups add-ins of your choice see options below
CHOCOLATE & MINT ADD-INS
- semi-sweet, dark, or white chocolate chips
- mint M&M's candies
- Andes mint candies chopped
- Andes peppermint crunch baking chips
- candy canes crushed
- peppermint bark chopped very small
Instructions
- Preheat oven to 350°F. Combine the butter and sugar and beat with an electric mixer. Add the egg and vanilla and beat again.
- Add the flour, cornstarch, baking soda, and salt. Beat to combine. Add 2 cups worth of add-ins and beat to mix throughout.
- Use a medium-sized cookie scoop (about 2 tablespoons in size) to drop the dough onto a parchment-lined baking sheet. Use your hands to roll each scoop into a ball and add a few chocolate chips and toffee bits on top of each one, if desired.
- Bake for 10-11 minutes. Remove from the oven before the cookies are very lightly browned and when they still look soft in the center.
- Cool on the baking sheet for 5 minutes and then cool completely on a wire rack. (This cooling rack sees regular use in my kitchen.)
Nutrition
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 146mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin A: 187IU | Calcium: 8mg | Iron: 1mg