Hey Recipe Critic readers! It’s Chelsea back from Chelsea’s Messy Apron! How is your December going? Ready for Christmas?! I can’t believe it is NEXT weekend!! It seems to come quicker every single year!
I hope you are making lots of cookies and treats! That is one of my favorite things about December. My little boy and I make something sweet just about everyday. Whether it’s for a party, neighbors, family, friends, or just for us to eat! 🙂
These mint chocolate-chip cookies are one of my family’s favorite! They are delicious and simple to make! The green color comes from food coloring which can be omitted if desired. Enjoy!
- ¾ cup unsalted butter, softened
- ½ cup white sugar
- ½ cup light brown sugar, lightly packed
- 1 large egg
- 1 and ½ - 2 teaspoons peppermint extract, not mint
- Green food dye, optional
- 4 tablespoons unsweetened cocoa powder
- 1 and ½ cup white flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk or dark chocolate chips
- ¾ cup Andes baking chips (creme de menthe)
- Preheat the oven to 350 degrees F.
- In a large bowl cream together the butter and both sugars until light and fluffy. Beat in the egg and peppermint extract. Add food coloring if desired.
- Add in the cocoa powder, baking soda, and salt. Mix.
- Add in the flour and stir until just combined.
- Stir in both chips.
- Roll small balls of dough and bake for 5-8 minutes or until cookies are set.
- Remove and allow to cool on a cooling rack.
Adapted from AllRecipes.
More delicious desserts from Chelsea’s Messy Apron:
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