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Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies
- Recipe Submitted by maryjosh on 10/14/2016
Ingredients List
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, lightly packed
- 1 large egg
- ½ teaspoon peppermint extract
- 15-20 drops green food colouring (optional)
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips
- ½ cup mint filled chocolate chips (or mint chips)
Directions
Preheat the oven to 350 degrees F.
In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth. In another bowl whisk together the flour, salt, baking powder and baking soda. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
Form the dough into tablespoon sized balls (or use a tablespoon sized cookie scoop) and place 2 inches apart on a baking sheet. Bake for 9-10 minutes, just until the edges start to brown lightly. Do not overbake them or they will be crispy rather than chewy. They still look underbaked when you take them out but will firm up as they cool. Let them cool on the pan for about 5 minutes and them move to a wire rack to cool completely. Cookies will keep for 7 days in a sealed container at room temperature.
In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth. In another bowl whisk together the flour, salt, baking powder and baking soda. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
Form the dough into tablespoon sized balls (or use a tablespoon sized cookie scoop) and place 2 inches apart on a baking sheet. Bake for 9-10 minutes, just until the edges start to brown lightly. Do not overbake them or they will be crispy rather than chewy. They still look underbaked when you take them out but will firm up as they cool. Let them cool on the pan for about 5 minutes and them move to a wire rack to cool completely. Cookies will keep for 7 days in a sealed container at room temperature.
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