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
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
I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).
Provided by Sparkle 1874
Categories Drop Cookies
Time 18m
Yield 60 cookies
Number Of Ingredients 10
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
These green-tinted minty chocolate chip cookies will be popular at both St. Patrick's Day and Christmas celebrations.
Provided by McCormick
Categories Cookies and Brownies,
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
- Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 156 Calories
MINT CHOCOLATE CHIP COOKIES WITH ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 6-8 servings
Number Of Ingredients 4
Steps:
- Preheat oven according to the cookie mix package directions. Prepare the cookie mix according to directions with the addition of a few drops of green food coloring and the mint extract. Adjust deepness of the color to your liking, 3 drops is enough to make it a medium color green. Scoop heaping tablespoons of the cookie batter between 2 cookie sheets, you should get about 2 dozen scoops. Bake cookies until just lightly golden at the edges, remove and cool slightly. Serve with peppermint stick or mint chocolate chip ice cream.
- For a fun, tasty and minty ice cream sammy, place small scoops of ice cream between 2 cookies. Push the ice cream to the edge and coat in mini dark chocolate chips or chocolate shavings. Place in freezer individually wrapped.
CRISPY CHOCOLATE-MINT COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield about 45 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and peppermint extract if using, and beat until just combined. Add the flour mixture and beat on low speed until combined. Turn the dough out onto a work surface and knead several times with your hands to bring the dough together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate to chill slightly, about 10 minutes (or refrigerate half the dough and freeze the other half for later use).
- Generously dust a work surface with flour. Place one half of the dough on top and dust with more flour. Roll out into a round slightly less than 1/4-inch thick and about 14 inches in diameter, adding a little more flour as necessary to prevent sticking. If the dough cracks, press it back together with your fingers and smooth with the rolling pin. Use a 2 1/2- to 3-inch round cookie cutter to cut out cookies. Transfer the cookies one of the prepared baking sheets, leaving about 1/2 inch between each cookie. Gather the scraps and refrigerate. Repeat with the second half of the dough.
- Bake, rotating the position of the baking sheets halfway through, until slightly puffed and a shade darker on the underside, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely (the cookies will crisp as they cool).
- Gather all of the dough scraps together and roll out in the same manner. Cut out cookies and bake. Discard any remaining scraps.
SOFT CHOCOLATE MINT COOKIES
If you don't care for crisp cookies that crumble when you take a bite, give this soft variety a try. No one can resist the fudgy, minty flavor. -Kristin Vincent, Orem, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture. , Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 148 calories, Fat 6g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 123mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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.
GREEN MINT CHOCOLATE CHIP COOKIES
I got this recipe in my e-mail from a Betty Crocker mailing, and it was a 2010 prize-winning recipe. The cookie dough is tinted green, so they are great for St. Patrick's Day or a holiday tray.
Provided by Greeny4444
Categories Drop Cookies
Time 45m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a 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 a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
- Bake 8 to 10 minutes or until set.
- Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
- Serve warm or cool completely. Store tightly covered at room temperature.
MINT CHOCOLATE CHIP COOKIES
Prize-Winning Recipe 2010! Whip up a batch of cookies with chunks of chocolate and a touch of minty freshness.
Provided by Allrecipes Member
Time 40m
Yield 36
Number Of Ingredients 7
Steps:
- Mix cookie mix, butter, extract, food color and egg in bowl, 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 at 350 degrees F for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 16.7 g, Cholesterol 11.9 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 52.6 mg, Sugar 11.6 g
MINT CHOCOLATE CHIP COOKIES
Calling all mint chocolate lovers! These amazing and easy mint chocolate chip cookies are a favorite for any time of the year, but because of their bright green color they are especially perfect to bake for Christmas, St. Patrick's day, or another green-themed event! Keep things simple by mixing up the cookie dough from a bag of classic Betty Crocker™ sugar cookie mix before adding in the chocolate and mint. Remember to pick up green food coloring along with your creme de menthe baking chips and mint extract to transform this classic sugar dough into delightfully festive and deliciously minty cookies. Keep this recipe on hand for the next time you are baking a treat to celebrate one of your favorite holidays or for those times when you are just in the mood for a deliciously decadent mint chocolate chip dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 13 g, TransFat 1/2 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
MINT CHOCOLATE CHIP OATMEAL COOKIES
On a flight to Hawaii, they served minty oatmeal cookies. I'm not a big chocolate fan, but I love oatmeal cookies, so I had to come home and try some for myself. I think they turned out well on the first try, but I would love to hear what others think. Just make sure your friends and family know there is mint in them or they will get something other than what they expect and they may be disappointed.
Provided by PaNik
Categories Drop Cookies
Time 1h5m
Yield 40-50 serving(s)
Number Of Ingredients 12
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.).
Nutrition Facts : Calories 173.1, Fat 7.6, SaturatedFat 4.4, Cholesterol 23, Sodium 67.5, Carbohydrate 23.9, Fiber 1.4, Sugar 13.9, Protein 2.4
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- 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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