Green Mint Chip Cookies Recipes

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.

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.

GREEN MINT CHIP COOKIES

Steps:

• 1. NOTE: If you can find Andes Crème de Menthe baking chips they work best. If you cannot find them at your local grocery store you can still make this recipe by breaking up Andes candies. To break up Andes Crème de Menthe candies , unwrap COLD candies, place in a plastic bag, and pound them with a heavy object, breaking them into small pieces.
• 2. Preheat oven to 350 degrees. Mix cookie mix, butter, extract, food color and egg in a bowl. Stir until soft dough forms. Stir in broken up ANdes candies and chocolate chunks. Form small balls of dough, about 2 inch in diameter, and place them 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes. Cool 3 minutes. Store tightly covered at room temperature

GREEN TEA MINT COOKIES

Steps:

• In a medium bowl, mix together the butter and honey until smooth. Empty the contents of the tea bags into the mixture and discard the bags. Mix until well blended. Stir in the egg yolk and peppermint extract. Blend in the flour and baking powder. Divide into 3 sections, wrap in waxed paper or plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out one portion of the dough at a time to 1/4 inch thickness. Cut into 2 inch round shapes using a cookie cutter. Place cookies onto ungreased baking sheets spaced 1 inch apart.
• Bake for 7 to 10 minutes in the preheated oven, until the tops are dry, and the edges begin to brown lightly. Transfer to wire racks to cool. Store in an airtight container at room temperature when completely cooled.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Line a large baking tray with parchment paper, or a silicone mat, and set aside.
• Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
• Whisk together the melted butter and sugars until combined. Add the egg, peppermint extract, and green food colouring (enough to reach desired colour), and mix until combined.
• Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
• Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Freeze for 1 hour.
• Preheat the oven to 180C/350F/Gas 4.
• Bake for 10 - 12 minutes, or until barely starting to brown around the edges. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES WITH PEPPERMINT EXTRACT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water and mix into the batter.
• Combine flour, salt, and cream of tartar in a separate bowl. Add to the batter gradually; mix well. Stir in chocolate chips.
• Drop spoonfuls of batter onto ungreased baking sheets.
• Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.

ANDES MINT COOKIES

Steps:

• Preheat the oven to 325 degrees. In a medium bowl, mix together the flour, baking soda and salt.
• In the bowl of your stand mixer cream together sugar and butter, about 5 minutes.
• Add the eggs, peppermint extract and food coloring if using and mix until just combined.
• Add in flour mixture and mix on low until just combined, being careful not to over mix.
• With a rubber spatula stir in the mints and chips.
• Drop by tablespoon on ungreased cookie sheet and bake in preheated oven for 18 minutes.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar together until light and fluffy.
• Add the egg, peppermint extract, and food colouring (if using), and cream until smooth.
• Add the flour, salt, baking powder, and baking soda, and mix until well combined.
• Stir in the chocolate chips and mint chocolate chips.
• Form the dough into 1.5 tablespoon sized balls (or use a 1.5 tablespoon sized cookie scoop) and place them 2 inches apart on a baking sheet.
• Bake for 9-10 minutes, just until the edges start to brown a bit.
• Let them cool on the pan for about 5 minutes and then transfer them to a wire rack to cool completely.
• Cookies will keep for 7 days in a sealed container at room temperature, or can be frozen for up to 3 months.

GREEN MINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a 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 a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
• Bake 8 to 10 minutes or until set.
• Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
• Serve warm or cool completely. Store tightly covered at room temperature.

MINT CHOCOLATE PUDDING 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!