How to Make Mint Chocolate Chip Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar, while chocolate chunks can be more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is typically cheaper.

Melt 1 cup of unsalted butter and let it cool for 10 to 15 minutes.

In a mixing bowl, combine 1 cup of tightly packed light brown sugar and 3/4 cup of granulated sugar with the cooled butter until completely combined.

Add 1 large egg and 1 large egg yolk to the mixture and stir.

Stir in 1.5 teaspoons of vanilla extract until combined.

In a separate bowl, combine 2 and 3/4 cups of all-purpose flour, 1 tablespoon of cornstarch, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 3/4 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture until completely combined.

Fold in 1 cup of chopped Andes candies and 1/4 cup of mini chocolate chips until evenly distributed.

Cover the dough with plastic wrap and chill in the fridge for about 30 minutes.

Preheat the oven to 350°F (175°C) about 15 minutes before the dough is done chilling.

Scoop the dough into 1.5 tablespoon-sized balls and space them about 2 inches apart on a baking sheet.

Roll the cookie dough balls in your hands for smooth edges before baking.

Bake in the preheated oven for about 11 minutes.

Let the cookies cool completely on the baking sheet before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens