Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowl
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Wire cooling rack
- Shallow bowl or pie plate for powdered sugar
Step-by-Step Instructions
I always begin by making sure my butter is perfectly softened—it should yield easily to a finger press but not feel oily or melted. In my mixing bowl, I beat the butter on medium speed for about a minute until it’s smooth. Then, I add the ½ cup of powdered sugar and beat them together on medium-high for a full two to three minutes. I watch it like a hawk, waiting for it to become pale, fluffy, and light. This step is the secret to the cookie’s tender, melt-away texture. Next, I beat in the peppermint extract and salt until fully combined. At this moment, the kitchen smells incredibly refreshing, like a candy cane factory in the best possible way.
Now, with my mixer on the lowest setting, I gradually add the flour. I mix only until the dough just begins to clump together and no dry streaks of flour remain. Overmixing here is the enemy of a tender cookie! I then turn off the mixer and grab a spatula. This is when I gently fold in the mini chocolate chips. I’ve learned that using mini chips is essential—standard-sized chips can make the dough harder to roll and can cause the balls to crack. The dough will be somewhat crumbly but should hold together when squeezed in my hand. I gather it into a ball, wrap it in plastic, and chill it in the refrigerator for at least 30 minutes. This firms up the butter, making the dough much easier to handle.
Once chilled, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. I take tablespoon-sized portions of the firm dough and roll them between my palms into smooth, tight one-inch balls. I place them about 2 inches apart on the sheets—they don’t spread much, but they need their space. I bake them for 14-16 minutes, rotating the tray halfway through. They are done when the bottoms are just lightly golden; the tops should remain pale and not take on any color. The scent of baking buttery mint is absolutely divine.(See the next page below to continue…)