Description
Celebrate St. Patrick’s Day with these perfectly festive peppermint chocolate chip cookies, bursting with white chocolate chips, mint candies, and a touch of green food coloring for a fun holiday twist. Soft in the center with slightly crispy edges, these cookies combine the refreshing flavor of peppermint with rich chocolate for a delightful treat everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 6 drops green food coloring (more if desired)
Add-ins
- 1 1/2 cups white chocolate chips
- 1 cup green or mint chocolate candies (such as M&M’s)
- 1/2 cup chopped Andes mints or mint baking chips
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined to help the leavening distribute evenly in the dough.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened butter, shortening, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This creates the base texture for the cookies.
- Add Eggs and Flavorings: Beat in the eggs one at a time until fully incorporated. Then add the vanilla extract, peppermint extract, and green food coloring; mix until the dough is uniformly tinted a festive green.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing until just combined to avoid overdeveloping gluten and making the cookies tough.
- Fold in Add-ins: Gently fold in the white chocolate chips, mint chocolate candies, and chopped Andes mints or mint baking chips, distributing them evenly throughout the dough.
- Shape Cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set while the centers remain soft, achieving the perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to set further, then transfer them to wire racks to cool completely for best texture and flavor.
Notes
- For an extra festive look, press additional green or mint candies onto the tops of the cookies immediately after baking while they are still warm.
- Store baked cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
