Chewy Chocolate Mint Chip Cookies

Preheat the oven to 350 F.

In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth. In another bowl whisk together the flour, salt, baking powder and baking soda. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.

Form the dough into tablespoon sized balls (or use a tablespoon sized cookie scoop) and place them 2 inches apart on a parchment paper-lined baking sheet.

Bake for 9-10 minutes, just until the edges start to brown lightly. Do not over-bake them or they will be crispy rather than chewy. They will still look under-baked when you take them out but will firm up as they cool. Let them cool on the pan for about 5 minutes and then move to a wire rack to cool completely. Cookies will keep for 7 days in a sealed container at room temperature.

Recipe adapted from my favorite Chocolate Chip Cookies recipe that I adapted from Today’s Parent.