MINT CHOCOLATE CHIP COOKIES
Steps:
- Start by preheating the oven to 375 degrees F.
- Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
- Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
- Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
- Next, in a separate small bowl, combine the flour, salt and baking soda.
- After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
- Now, add the mint extract and food coloring until desired color is achieved.
- Lastly, add in the chocolate chips. I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 11/2 cups chocolate chips, if you opt to put them in!
- Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
- Then, bake for 10 minutes.
- When done baking, transfer to a cooling rack.
- Serve fresh and warm, enjoy!
Nutrition Facts : Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 93 mg, Fiber 1 g, Sugar 13 g, Calories 126 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
MINT CHOCOLATE CHIP COOKIES
Chewy Mint Chocolate Chip Cookies from scratch! BEST RECIPE. Even better than Nestle Toll House! Easy and you can use Andes pieces or regular mint chips.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 27m
Number Of Ingredients 10
Steps:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
- Add egg and vanilla. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
- Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
- By hand with a rubber spatula or wooden spoon, stir in the chocolate and mint chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.*
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside. Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)
Nutrition Facts : ServingSize 1 cookie, Calories 129 kcal, Carbohydrate 18 g, Protein 2 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 11 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
CHEWY MINT CHOCOLATE CHIP COOKIES
I love Andes mints and when I found a bag of their mint chips I knew I had to make something out of them! This is an original recipe using those chips for a soft and chewy cookie. Their mint-chocolate goodness would do well served with an after dinner coffee.
Provided by Tinkerbell
Categories Drop Cookies
Time 36m
Yield 41 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside.
- In large bowl or mixer, cream together shortening and both sugars.
- Add eggs, one at a time, mixing after each.
- Add vanilla and mix well.
- In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined.
- Stir in baking chips.
- Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
- Bake at 375° for 11 minutes.
- Cool on sheets for about 2 minutes then remove to wire racks to cool.
- Store in airtight container.
MINTY CHOCOLATE CHIP COOKIES
These taste like a hybrid of a chocolate chip cookie and a Girl Scouts Thin Mint®. I like to make these the week leading up to Christmas as a change from traditional holiday cookies.
Provided by tehooper
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
- Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
- Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 21.6 g, Cholesterol 24.6 mg, Fat 8 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 112.3 mg, Sugar 14.9 g
MINT CHOCOLATE CHIP COOKIES
Enjoy these cookies during the Christmas season, and share with loved ones. They're made with little pieces of peppermint candy canes for an extra-festive flourish
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 29m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SOFT MINT CHOCOLATE CHIP COOKIES
Steps:
- Combine butter, sugars and vanilla. Beat at medium speed until creamy (3-5 minutes)
- Add egg; beat well. Gradually add flour, baking powder and salt.Then add some green food coloring just a couple drops ...
- Stir in mint chocolate chips bits
- Drop by teaspoonful on ungreased cookie sheet. Bake at 375 degrees for 7 to 9 minutes. Don't over-bake.
CHOCOLATE MINT COOKIES
Of all my cookie recipes, these are my family's favorites. When they're given a choice between them and store-bought mint cookies, these win hands down.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 9 dozen.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
More about "soft mint chocolate chip cookies recipes"
SOFT BAKED MINT CHOCOLATE CHIP COOKIES | URBAN BAKES
From urbanbakes.com
Cuisine AmericanTotal Time 45 minsEstimated Reading Time 3 mins
- Heat oven to 350 degrees F. Line 2 large cookie pans with parchment paper or a silicon baking mat; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until just combined. Gradually stir in flour mixture and mix until there are no dry flour pockets present. Fold in 2 cups of mint-filled chocolate chips.
- Using an ice cream scoop (or 2 tablespoonfuls), scoop a mound of dough onto the prepared baking pans about 2 – 2 1/2 inches apart. Using the remaining 1/2 cup of chocolate chips, lightly insert over the top and sides of the cookie dough.
MINT CHOCOLATE CHIP COOKIES - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.8/5 (26)Calories 224 per servingCategory Dessert
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.In a large bowl or stand mixer, beat the butter and sugar together.
- Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.Add the eggs + yolk, peppermint extract, and food coloring.In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt.
- Add to the wet ingredients and combine until the flour is not quite incorporated.Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.Add the chopped chocolate to the dough, and mix until just combined.Cover the dough and refrigerate for about an hour.**Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape).
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