Scrumptious MINT CHOCOLATE CHIP COOKIES that are Mint to be Enjoyed!

Hello everyone, welcome or welcome back to my blog! Since St. Patrick’s day was just a couple days ago, on Thursday, March 17th, I have an exciting new recipe that is a fun twist on traditional chocolate chip cookies. Today I’m sharing a recipe for Mint Chocolate Chip cookies, that are perfect for St. Patrick’s day, Christmas, or whenever you crave them!

A week ago, my mom sent me a Facebook link from a nearby church, they needed some baked goods for meals that they were planning. I made these cookies to donate to the church and some for my family and my brother’s friends. These turned out to be super delicious, and I’ll definitely be trying them again and experimenting with different flavors.

Let’s jump right in!

Recipe:

This recipe makes about 40 45-50 oz. cookies

INGREDIENTS:

  • 2 cups melted and cooled unsalted butter
  • 2 cups tightly packed light brown sugar
  • 1 1/2 cup granulated sugar
  • 2 large eggs + 2 egg yolks
  • 3 tsp. vanilla extract
  • 1/2 tsp. peppermint extract
  • 1 tsp. green food coloring (add more for a brighter green)
  • 5 1/2 cups all-purpose flour
  • 2 tbsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1.5 tsp. salt
  • 3 cups chopped Andes mint chocolate candies (3 boxes)
  • 3/4 cup mini semi-sweet chocolate chips

STEPS:

  1. Combine butter, brown sugar, granulated sugar in a large bowl (or KitchenAid Mixer with Paddleboat attachment). Stir until well-combined.
  2. Add in eggs and vanilla extract.
  3. In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients in batches, and mix in between, until the mixture is completely combined.
  5. Unwrap and chop up Andes mints into small pieces. Add mints and chocolate chips to the mixture and stir.
  6. Cover with plastic wrap and refrigerate for about 60 minutes.
  7. Preheat oven to 350 degrees F.
  8. Using a weigh scale, scoop dough and roll (45g or 60g). Put onto parchment lined baking sheet. Press down lightly, and remember to space apart.
  9. Bake for 11-13 minutes. Do not remove from baking sheet immediately. Allow cookies to cool completely.
  10. ENJOY!

<<<<>>>>

I’m very sorry for not posting last month! It’s almost the end of my second to last quarter before graduation, and I’ve been trying to keep up with all my assignments. Thank you guys so much for reading and see you next week with another sweet post! 🙂

Question of the Day: Would you rather be transported permanently: 500 years into the future of 500 years into the past?

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