Minty Chocolate Chip Cookies Recipes

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat over to 375 degrees F.
• Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
• Add eggs; beat well.
• Stir together flour, cocoa and baking soda.
• Gradually add flour mixture to butter mixture beating until well blended.
• Add chocolate chips to batter.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
• Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
• Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.

MINT CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Whisk together flour baking soda, baking powder, and salt.
• Set aside.
• Beat together butter, sugars, and eggs until well blended.
• Add vanilla and peppermint.
• Stir the flour mixture into the butter mixture until smooth.
• Stir in chocolate and oats.
• Drop the dough by heaping teaspoonfuls (or tablespoonfuls for bigger cookies) onto greased cookie sheets spacing evenly.
• With lightly greased or damp hands, press the cookies down in the center to about ½ inch thick.
• Bake in the upper third of the oven until cookies are very lightly browned.
• Time will vary between 6 and 9 minutes depending on how big you like your cookies.
• Rotate at about 4 minutes and start checking them at 6 minutes until they are done.
• Remove cookies from oven and allow to cool slightly before removing to a wire rack or paper towels.
• (I usually use paper towels because I don't mind blotting out a little of the fat and I prefer the final texture.).