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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
- 3/4 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar lightly packed
- 1 large egg
- 1 and 1/2 - 2 teaspoons peppermint extract not mint
- Green food dye optional
- 4 tablespoons unsweetened cocoa powder
- 1 and 1/2 cup white flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk or dark chocolate chips
- 3/4 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.
Nutrition information is automatically calculated, so should only be used as an approximation.