Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons mint extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- Powdered sugar, for rolling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the mint extract and mix to combine.
- Gradually add the flour and salt, mixing until fully incorporated. The dough should be soft and slightly crumbly.
- Gently fold in the mini chocolate chips.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-14 minutes, or until the edges of the cookies just begin to turn golden brown.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Once cooled, if desired, roll the cookies in powdered sugar for a festive finish.
Notes
- This recipe yields approximately 24 cookies.
- If you prefer a richer chocolate flavor, you can substitute half of the flour with unsweetened cocoa powder.
- For larger cookies, roll the dough into 2-inch balls and adjust the baking time to 15-18 minutes.
- For a crunchy version, add 1/2 cup of finely chopped walnuts or pecans to the dough.
- To prevent spreading, chill the dough for at least 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
