Live Sigma Kappa – Mint Chip Cookies

by Jessica on March 5, 2013

Mint Chip Cookies by My Baking Heart


My sincerest apologies for the lack of posts this past week. In the days since I baked up those Double Chip Brownies, C & I both had birthdays and have been apart on business trips that sent us to opposite sides of the country. We’ve just now returned home to spend as much time together as possible (as much as you can in 24 hours!) before C leaves again tomorrow. It’s rough, especially in our first few months of marriage, but we’re playing with the cards we were dealt!

To get my mind off all of this loneliness, I baked up a batch of these Mint Chip Cookies I came across a few weeks ago. They looked wonderful and fit the bill perfectly for a March LSK post! They’re really easy to put together and once you’ve had a bite, will put a huge smile on your face! Enjoy and let me know what you think!

Mint Chip Cookies

Yield: About 2-1/2 dozen


  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp dark cocoa powder
  • 1/2 tsp Kosher salt
  • 1-1/4 c all-purpose flour
  • 4 tbsp unsalted butter, at room temperature
  • 1/4 c + 1 tbsp light brown sugar, packed
  • 1/4 c granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 lg egg
  • 5 oz (1/2 bag) Andes mint baking chips


In a medium bowl, whisk baking soda, baking powder, cocoa powder, salt & flour together and set aside. Cream the butter in the bowl of an electric mixer, then add both sugars and beat until light & fluffy, about two minutes. Add the vanilla, then the egg, mixing until fully incorporated.

Next, add the dry ingredients to the butter mixture, mixing until incorporated. Then, gently stir in the Andes baking chips. Cover bowl and chill dough for at least 30 minutes.

Preheat oven to 350 degrees F. While dough is chilling, line two baking sheets with parchment paper. Then, when dough is ready, portion into tablespoon-sized balls. Lightly press each dough ball with your fingertips to flatten the cookie a bit. Slide the baking sheets into the oven and bake for 8 to 9 minutes, or until just set on top. Cool cookies on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.

Adapted from: Fearless Homemaker & Natalie Sélavy


This is a crumbly dough, even after chilling. Don't worry, though... it will come together when you're forming the dough balls!

Mint Chip Cookies by My Baking Heart


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{ 1 comment… read it below or add one }

1 Kelsey March 6, 2013 at 10:20 am

These look so tasty. I just wish you could share them with C and us! I hope you’ll have more days together ahead of you!


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