Our Favorite Chocolate Chip
Mint Cookies
You can’t forget a classic that has been jazzed up for the holidays and the New Year! These mini chocolate chip and mint cookies – are baked just so to keep them chewy. You get so much chocolate and mint in each bite – you can’t just eat one!
They are small morsels of love. I love using mini chocolate chips – it just seems like more chocolate and then with the mini crumbles of mint..there is so much goodness in every bite.
A staple recipe to keep.
This is my favorite gluten free chocolate chip recipes – I used mini chocolate chips and crumbled Ande’s mints. Just mix up and you will barely see the cookie dough – it’s all chocolate and mint!
Use regular sized chocolate chips, chunks or mega chips. Even layer in white chocolate chips. I also highly reccomend used a chocolate bar and roughly chopping it up.
More chocolate cookie recipes.
Our Favorite Chocolate Chip Mint Cookies
- Total Time: 17 minutes
- Yield: 32 1x
- Diet: Gluten Free
Ingredients
- 2 sticks salted butter, room temperature
- 3/4 cups packed light brown sugar
- 3/4 cups sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups + 1 heaping tablespoon gluten free flour blend
- 1 teaspoon baking soda
- 1 cup (heaping) mini chocolate chips
- 1 cup (heaping) mint crumbles
Instructions
- Preheat your oven to 350F.
- In the bowl of a stand mixer, beat on high the butter, brown sugar and granulated sugar together until light and fluffy – about 2 minutes. Scrap down the sides of the bowl and mix again for 20 seconds.
- Add in the eggs, vanilla extract and salt – whip on high for 45 seconds.
- Slowly add in the gluten free flour blend and baking soda. Mix on low until fully combine. Scrap down the sides of the bowl and mix again to fully incorporate all ingredients.
- Pour in the mini chocolate chips and mint crumbles. Mix together fully.
- Using a small scoop (1 teaspoon size), spoon about 12 cookies per baking sheet tray – leaving room between each cookie.
- Bake for 6 minutes. Remove the tray from the oven and tap down on your countertop or stove top 2-3 times to flatten the cookies. Bake for 1 more minute.
- Remove the tray and let cool for about 30-45 seconds on the tray. Remove the cookies from the tray with a metal spatula and let the cookies cool on a wire rack. Repeat until all the batter is baked into cookies.
- Prep Time: 10
- Cook Time: 7
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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