Mint Chocolate Chip Cookies are a deliciously fun treat made with basic baking ingredients, peppermint extract, chocolate chunks and Andes chocolate mints.
Saint Patrick’s Day is around the corner and green is on the mind. Green cupcakes, green pancakes, green drinks and of course, green cookies. It is just so much fun to get in the spirit of the holiday and do something special for (or with) the kids and food is a big part celebrating holidays in my family.
You may also enjoy these Andes Mint Milkshakes!
Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies are a cake-like cookie that is buttery and soft. What makes these cookies special isn’t the vibrant green color though, it’s the minty flavors inside and chunks of sweet chocolate. Each bite is comforting but also refreshing which is a pretty good mix in my book!
Food Coloring
The vibrant green color in these cookies come from food coloring. If you are one of those people who don’t like consuming food coloring, you can certainly leave it out and the cookies will be just as delicious. If you want the great green coloring, I recommend using a forest green for the best green hue. Icing coloring is another great choice because it is more concentrated meaning you will need less of it.
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Mint Chocolate Chip Cookies
★★★★★5 from 3 reviews
Author:Amber
Prep Time:30 with chill time
Cook Time:12
Total Time:30 minute
Yield:421x
Print Recipe
Description
Mint Chocolate Chip Cookies are a deliciously fun treat made with basic baking ingredients, peppermint extract, chocolate chunks and Andes chocolate mints.
Ingredients
Scale
1 1/2 cups granulated sugar
1 cup unsalted butter, room temperature
2 eggs
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
3 cups flour
green food coloring (add as much or as you little food coloring as you would like)
1 teaspoon peppermint extract
1/2 cup chocolate chunks
1/2 cup Andes mints, chopped
Instructions
Grab ingredients, measuring cups, baking sheet, 2 large mixing bowls, hand mixer or stand mixer, whisk, knife to chop chocolate, cutting board, spatula, and a cookie scoop.
In one large bowl, add dry ingredients (except sugar): baking powder, baking soda, cream of tartar, salt and flour. Whisk. Set to side.
On the cutting board, chop your Andes mints and chocolate cut into small chunks. Set to the side.
In a second large bowl: beat butter until creamy, then add sugar and eggs. Add your bowl of dry ingredients in increments and mix all together. Lastly, mix in the food coloring to desired amount.
Add your chopped Andes mints and chocolate chunks. Use a spatula to mix well.
Set in fridge for 20 minutes.
Preheat your oven to 350 degrees.
Remove cookie dough from fridge and scoop onto cookie sheet leaving space between.
Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.
1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.
When you think cookies, you likely think of sweet ingredients, but salt is essential. It balances the flavor of caramelized sugars. We even love sprinkling a little extra flake salt on our cookies to awaken the tongue and complement the sweetness.
Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.
If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason! The process of creaming incorporates air into the butter which results in a more airy and cakey cookie.
Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.
Yolks also act as an emulsifier, making a creamy dough even before it's baked. Egg whites, on the other hand, can have a drying effect. A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs.
Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.
Baking powder is likely your best bet if you are in the mood for a light, fluffy cookie. However, when the craving hits for something chewier and denser, like chocolate chip cookies, reach for that box of baking soda to create your perfect batch.
For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.
Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.
Bread. You might be familiar with this tip, as the method is as old as the recipe itself. Place the cookies inside an airtight container with a slice of bread, seal them, and leave for a few hours, preferably overnight.
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