Refreshing Mint Chocolate Chip Cookies Recipes

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!

MINT CHOCOLATE CHIP COOKIES

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.)

MINT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the cookie dough, cocoa powder, and mint chocolate chunks until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

THE BEST MINT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
• In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MINTY CHOCOLATE CHIP COOKIES

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.

REFRESHING MINT-CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 (F).
• Mix sugar, margarine, mint extract, and egg in large bowl.
• Stir in flour, baking soda, and salt.
• Stir in mint chocolate chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 11-13 minutes, or until light golden brown.
• Cool slightly; remove from cookie sheet and cool completely.

OUTRAGEOUS CHOCOLATE MINT COOKIES

Steps:

• Preheat oven to 350°. In a microwave, melt bittersweet chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar. Stir in vanilla and chocolate mixture. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in semisweet chocolate chips and candies., Drop by teaspoonfuls 3 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are set. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

FRESH MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees.
• Combine dry ingredients. Set aside.
• With an electric mixer, combine sugar and butter until well blended.
• Mix in egg and fresh mint until well combined.
• Slowly combine the dry ingredients until well mixed.
• Fold in the mint chocolate chips.
• Refrigerate for 20 minutes.
• Scoop onto cookie tray. Bake 14 - 15 minutes.
• Let cool for a few minutes, then transfer to cooling racks.
• This dough also freezes well. Scoop into individual cookie servings then place in freezer. Bake at 350 for 17-18 minutes if frozen.