Chocolate Mint Chip Cookies Recipes

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat over to 375 degrees F.
• Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
• Add eggs; beat well.
• Stir together flour, cocoa and baking soda.
• Gradually add flour mixture to butter mixture beating until well blended.
• Add chocolate chips to batter.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

ANDES MINT COOKIES

Steps:

• Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
• Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
• Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
• Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.

MINTY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
• Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
• Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
• Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

DOUBLE CHOCOLATE AND MINT COOKIES

Steps:

• Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
• In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
• In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.
• Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).

DOUBLE CHOCOLATE MINT CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth.
• Remove from heat; cool to room temperature.
• In a small bowl, combine flour, baking soda and salt; set aside.
• In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
• Add melted chips and egg; beat well.
• Gradually blend in the flour mixture.
• Stir in remaining 3/4 cup of mint-chocolate chips and nuts.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake at 375° for 8-10 minutes.
• Allow to stand 2-3 minutes; remove from cookie sheets.
• Cool completely on wire racks.

MINT CHIP CHOCOLATE CHIP COOKIES

Steps:

• Note: this dough requires chilling!
• Pour butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
• While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
• Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips and mint chip pieces.
• Scoop one tablespoon (or two tablespoon) balls of dough and place close together on a cookie sheet lined with parchment paper or a silpat baking mat. (If the dough is too soft to scoop, you can chill it for 30 minutes first.) Cover the cookie dough balls with plastic wrap and chill overnight.
• Preheat oven to 350°F. Line cookie sheets with parchment or silpat liners. Place cold cookie dough balls 2 inches apart.
• Bake for about 10-12 minutes. They will be golden on the outside and still doughy on the inside. I like my cookies a little underdone, so I bake them for 10 minutes, but if you like a more done cookie, do 12 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Start by preheating the oven to 375 degrees F.
• Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
• Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
• Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
• Next, in a separate small bowl, combine the flour, salt and baking soda.
• After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
• Now, add the mint extract and food coloring until desired color is achieved.
• Lastly, add in the chocolate chips. I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 11/2 cups chocolate chips, if you opt to put them in!
• Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
• Then, bake for 10 minutes.
• When done baking, transfer to a cooling rack.
• Serve fresh and warm, enjoy!

DOUBLE CHOCOLATE MINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
• Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
• Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
• Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
• Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.