Mint Chocolate Chip Cookies

fenway
fenway @Fenway

These cookies are like mint chocolate chip ice cream in a cookie! Cook them just until set for an amazing chewy cookie, add a few minutes more if you prefer them crisp. They freeze great so can be made in advance, just cool completely and individually wrap.

Mint Chocolate Chip Cookies

These cookies are like mint chocolate chip ice cream in a cookie! Cook them just until set for an amazing chewy cookie, add a few minutes more if you prefer them crisp. They freeze great so can be made in advance, just cool completely and individually wrap.

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Ingredients

15 mins
30 servings
  1. 2 3/4 cupall-purpose flour
  2. 1 tspbaking soda
  3. 1/2 tspbaking powder
  4. 1/2 tspsalt
  5. 1 cupunsalted butter, at room temperature
  6. 1large egg
  7. 1 1/2 cupgranulated sugar
  8. 1 tspvanilla
  9. 1/3 tspPeppermint extract
  10. 19 ounce bag Dark Chocolate mint filled chocolate chips, I used Toll House Delightfulls dark mint filled morsels
  11. green food coloring

Cooking Instructions

15 mins
  1. 1

    Preheat oven to 350. Line baking sheets with parchment paper

  2. 2

    In a bowl, whisk together flour, baking soda, baking powder and salt, set aside

  3. 3

    In another large bowl beat butter and sugar until light and fluffy

  4. 4

    Add egg and both extracts and beat in.

  5. 5

    Stir in flour until blended, add green food color, about 20 drops and beat just until uniform in color

  6. 6

    Fold in mint chips

  7. 7

    Roll into 1 inch balls, place on prepared pans and press tops gently to slightly flatten

  8. 8

    Bake for 8 to 10 minutes just until set, don't over cook. Cool a few minutes on cookie sheet, then transfer to racks to cool completely

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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