Junior Mint Chocolate Chip Cookies
The flavors of mint and chocolate just melt in your mouth from the soft and chewy texture of these Junior Mint chocolate chip cookies! Use this recipe year-round, with your leftover Halloween candy, or for your Christmas cookie exchange!
Equipment
- Baking Sheets
- Silicone Baking Mats
- Mixing Bowls
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ¼ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ¾ cup mini chocolate chips
- ½ cup junior mints, halved
Instructions:
- In a medium-sized mixing bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- Melt the butter and let it cool for 5 minutes. In a large bowl, whisk together the melted butter, brown sugar, and sugar until combined. Add the egg, vanilla extract, and peppermint extract and whisk until incorporated.
- Add the flour mixture to the bowl and mix together with a wooden spoon or silicone spatula just until combined. Then fold in the mini chocolate chips and Junior Mints. Cover the bowl with saran wrap and place into the refrigerator to chill for 2 HOURS (chilling the cookie dough prior to baking is mandatory).
- Preheat the oven to 350 degrees and line your baking sheets with silicone baking mats. Use a 1.5 tablespoon cookie scoop to scoop out the dough into your hands. Shape the cookie dough into a ball and place onto the prepared baking sheet. Press into the dough extra chocolate chips and half of a Junior Mint (optional).
- Bake for 9-11 minutes (10 minutes is perfect for me), and allow the cookies to cool on the pan for 10 minutes before transferring them over to a wire cooling rack. If the cookies spread too much or some of the Junior Mints ooze out from the cookies, use a circular cookie cutter to "rotate" the cookies back into place (see notes below). The cookies will look slightly underdone when you remove them from the oven but they're not. Just let them cool for those 10 minutes before removing them.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line my baking sheets with silicone baking mats.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Chilled Dough: This cookie dough needs to chill in the refrigerator for 2 HOURS before baking. I tested this recipe several times without chilling and each time the cookies were a mess all over the cookie sheet. Because this recipe uses melted butter, chilling is absolutely necessary for the dough to not spread too much when baking.
Cookie Dough: Once the dough has chilled, use a 1.5 tablespoon cookie scoop to scoop the dough into your hands. Shape the dough into a ball using your hands and press into the dough extra mini chocolate chips and half of a Junior Mint, if desired.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them. Some of the junior mints might ooze out of the cookies when baking. Using a round cookie cutter helped mold the cookies back into their circular shape.
Nutrition
Serving: 1cookieCalories: 135kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gTrans Fat: 0.01gCholesterol: 11mgSodium: 54mgPotassium: 21mgFiber: 0.4gSugar: 12gVitamin A: 13IUVitamin C: 0.03mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!