Mint Chocolate Chip Breakfast Cookies Recipes

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:

• 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.

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:

• Heat oven to 350ºF. In large bowl, stir cookie mix, butter, extract, food colour and egg until soft dough forms. Stir in chocolate chips.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased baking sheet.
• Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from baking 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.

MINT CHOCOLATE CHIP COOKIES

Steps:

• 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.

MINT CHOCOLATE CHIP SKILLET COOKIE

Steps:

• Line a 10 inch cast iron skillet (or pie plate) with parchment paper, or grease well.
• Preheat oven to 350 degrees F.
• In a large bowl or stand mixer, beat together the butter and sugar until it is fluffy, at least 2-3 minutes. Make sure you scrape the sides and bottom.
• Add eggs, green food coloring, and peppermint extract. Beat well.
• Add the flour (make sure you spoon it into the measuring cup and level off). Before you stir in the flour, add baking powder, baking soda, and cream of tartar. Stir this into the flour a little bit, then beat the flour into the wet ingredients until the flour is not quite incorporated.
• Reserve about 1/2 cup chocolate chips and set aside. (This is to add on top after you bake.)
• Split the remaining chocolate in half and chop half of it with a knife. Add it all (chopped and unchopped) to the dough.
• Fold in the chocolate until mixed in well and all the flour is incorporated.
• Spread the dough into the prepared pan. I got my fingers a little wet and pressed it in.
• Bake uncovered for 20 minutes.
• Loosely tent the cookie with foil, then continue baking for another 13-15 minutes. You will know it's done when the center is only jiggling a little when you shake the pan. There should be some spots of golden on top, but not too many. Top with a few of the remaining chocolate chips while it's still hot so that they get all melty and irresistible.
• Serve warm with vanilla ice cream!

MINT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
• Add egg and vanilla. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
• Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
• By hand with a rubber spatula or wooden spoon, stir in the chocolate and mint chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.*
• When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside. Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)

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!

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:

• 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.

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:

• 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.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, whisk flour, salt, and baking soda.
• In your mixer bowl, beat softened butter, sugars, and peppermint extract until nice and fluffy.
• Add in and beat eggs one at a time, just until incorporated.
• Continue beating with the mixer and add food coloring. It will be a very strong color because we have not added the flour yet.
• Slowly add and beat in the flour mixture.
• With a stiff spoon, stir in M&M's and Chocolate Chips.
• On a parchment lined baking sheet, add 1" tablespoon drops of cookie dough about 1-2 inches apart. 12 cookies fit on a standard cookie sheet.
• Bake for 8-11 minutes until edges start to brown.
• Remove from oven, let cool 5 minutes, transfer to baking sheet
• Repeat with other batches.

MINT CHOCOLATE CHIP OVERNIGHT OATS RECIPE

Steps:

• Set aside 2-3 resealable jars. Here are the resealable mini glass jars that I use-if using these, set aside 3 jars.
• Add all ingredients to a large mixing bowl and whisk until well mixed and no clumps of coconut cream or yogurt remain. Pour into jars.
• Seal jars.
• Store overnight in the refrigerator for up to 5 days.* Overnight oats will become thicker as each day passes. If desired, add non-dairy milk to thin it out. Enjoy cold, or heat in the microwave in 20-second increments until warm.

MINT CHOCOLATE CHIP BREAKFAST COOKIES

Steps:

• Preaheat oven to 350 degrees.
• Place all dry ingredients in a large bowl.
• Place wet ingredients in plastic cup, whip with immersion blender until fluffy.
• Add egg mixture to dry ingrendients and mix well.
• Spray hands before forming each cookie.
• Place on cookie sheet, leave room between each cookie.
• Bake 7-8 minutes for soft cookies, 10 for chewy.
• Remove from pan and let cool on cookie rack.
• Place in tupperware with wax paper between each cookie.