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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!
Adapted from AllRecipes.
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Mint Chocolate Chip Cookies
Equipment
- Hand Mixer or stand mixer with paddle attachment
Ingredients
- ¾ cup softened unsalted butter
- ½ cup granulated sugar
- ½ cup lightly packed light brown sugar
- 1 large egg
- 1 ½-2 teaspoons peppermint extract, not mint extract
- green food coloring, optional
- 4 tablespoons unsweetened cocoa powder
- 1 ½ all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk chocolate chips, or semi-sweet
- ¾ cup Andes creme de menthe baking chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- Add ¾ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup lightly packed light brown sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
- Add 1 large egg, 1 ½-2 teaspoons peppermint extract, and green food coloring, if desired. Beat until combined.
- Add 4 tablespoons unsweetened cocoa powder, 1 ½ all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt and mix until combined.
- Stir in ¾ cup milk chocolate chips, and ¾ cup Andes creme de menthe baking chips by hand.
- Scoop the dough into 2-tablespoon portions and roll them into uniform balls. Place the dough balls on the prepared baking sheets, leaving 2 inches between them.
- Bake for 7-8 minutes, or until the edges are set and just barely beginning to brown. Remove the cookies from the oven and allow them to cool on the baking sheet for about 2 minutes before transferring to a cooling rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe exactly. Even though I added the green food coloring they turned brown once the cocoa hit the batter.
Also, mine did not flatten out like chocolate chip cookies in the picture above. I had to flatten them down with the second batch.
I’m a little disappointed because I wanted to send these to an Irish friend for St Patrick’s day.
I made these and I am rather confused. They tasted good, but the cocoa turned the cookies brown. I have no idea how you got green cookies with cocoa powder in the mix. I mean, I added food coloring but once the 4 tablespoons of cocoa went in everything went as brown as brownies. I really wanted the green cookie; would it work to omit the cocoa next time? Also, I only put in 1/2 teaspoon peppermint extract and it was quite strong. Maybe brands vary? I used McCormick.
i love it and helpful to make homemade