Mint Chocolate Chip Cookies
Yields: 12 cookies
 
These butter cookies are soft, chewy, and full of mint flavor. They’ll stay fresh if stored in an airtight container for up to 5 days—if they last that long!
  • 1 c (120g) all-purpose flour (measured correctly)
  • ¾ tsp baking powder
  • ¾ tsp cornstarch
  • ⅛ tsp salt
  • 2 tbsp (28g) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ c (106g) light brown sugar
  • 10 (40g) York® Peppermint Pattie Minis, diced
  • 1 tbsp (14g) mini chocolate chips
  1. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the brown sugar, smearing out any lumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the peppermint patties and ½ tablespoon of mini chocolate chips. Chill the cookie dough for at least 1 hour.
  2. Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the dough into rounded mounds onto the prepared baking sheet. Press the remaining mini chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes: Do not skip chilling the cookie dough. The mint centers of the candy will melt in the oven, causing the cookies to spread a lot. Chilling the cookie dough helps reduce spreading.

To further reduce spreading, make sure to shape the mounds of cookie dough at least as tall as they are wide before baking. If the cookie dough is still sticky after chilling and not possible to roll, use a silicone spatula instead.

A silicone baking mat will reduce the spread more than parchment paper. I highly recommend using one!

{low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/03/07/mint-chocolate-chip-cookies/