Mint Chocolate Chip Cookies

Name: Mint Chocolate Chip Cookies
Cuisine: American
Ingredients: 2 1/4 cup all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 3/4 cup butter at room temperature ( 1 1/2 sticks ) unsalted or salted butter is fine; 1/2 cup granulated sugar; 3/4 cup packed light brown sugar; 1 tsp vanilla extract; 2 large eggs; 1 1/2 cup dark chocolate mint filled chocolate chips ( Nestles brand ); 3/4 cup peanut M&Ms (I used red and green for this batch for Christmas )

fenway @Fenway

I just recently came across these dark chocolate chips filled with delicious mint. They make a great chocolate chip cookie with the refreshing mint. I added peanut M&Ms for a red/green Holiday cookie but any can be used or omitted if nuts are not wanted!

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Ingredients

2 1/4 cupall-purpose flour
1 tspbaking soda
1/4 tspsalt
3/4 cupbutter at room temperature ( 1 1/2 sticks ) unsalted or salted butter is fine
1/2 cupgranulated sugar
3/4 cuppacked light brown sugar
1 tspvanilla extract
2large eggs
1 1/2 cupdark chocolate mint filled chocolate chips ( Nestles brand )
3/4 cuppeanut M&Ms (I used red and green for this batch for Christmas )

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Steps

1

Preheat oven to 375. Line baking sheets with parchment paper.
2

In a bowl whisk flour, baking soda and salt
3

In a large bowl beat butter, both sugars and vanilla until light and fluffy about 4 to 5 minutes. Beat in eggs.
4

Add flour mixture to butter/sugar and mix just until combined. Do not overmix.
5

Add mint chocolate chips and peanut M&Ms, stir in to mix.
6

Roll dough into 1 inch balls. Place 2 inches apart on baking sheet. Press dough ball down slightly with a the back of a spoon.or palm of your hand.
7

Bake 9 to 12 minutes or until a light golden. Don't over cook. Cool 2 minutes on baking sheet then transfer to racks to cool.completely

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Cooksnaps

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fenway @Fenway

on November 07, 2014 18:53

“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.