Mintchocolatechipbreakfastcookies Recipes

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!

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.

CHOCOLATE MINT CAKE MIX COOKIES

Steps:

• Combine cake mix, oil, and eggs in a mixing bowl or the bowl of an electric stand mixer and mix well. Stir in creme de menthe baking chips and white chocolate chips.
• Chill dough for 20 to 30 minutes.
• Form dough into 1- to 2-inch balls and place 2 inches apart on cookie sheets.
• Bake in the preheated oven until edges are set, 8 to 9 minutes.

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 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.