Mint Chocolate Chip Cookies! Chewy, buttery cookies loaded with mint chocolate candy pieces made easy with no mixer required! These are festive for St. Patrick's Day but perfect for any time of the year!
1heaping cup chopped Andes mint chocolate candiesthis was 28 Andes candies for me, and conveniently packs are generally sold as 28 count
⅓cupmini chocolate chips
Combine melted, cooled butter, brown sugar, and granulated sugar in a large bowl and stir until well-combined. Stir in eggs and vanilla extract. Set aside.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet until completely combined.
Add mint chocolate candy pieces and mini chocolate chips and sir well.
Cover bowl with plastic wrap and refrigerate for at least 30-60 minutes.
15 minutes before you're ready to begin baking your cookies, preheat oven to 350F (175C).
Remove cookie dough from refrigerator and scoop dough by heaping 1 ½ Tablespoon-sized balls and drop onto parchment paper lined baking sheet². I like to roll the dough between my palms to get uniform, round cookies but you do not have to. Space cookie dough at least 2" apart on baking sheet.
Transfer to 350F (175C) preheated oven and bake cookies 12 minutes or until edges are light golden brown The centers of the cookies may still seem a little underdone but allow the cookies to cool completely on the baking sheet. They'll finish baking there and this is key to keeping them nice and soft.
¹The butter should not be hot to the touch or it could melt your sugar and then your cookie dough will be runny and will spread all over your baking sheet ²If you don't have parchment, just bake directly on an ungreased cookie sheet.