Sweet Treats

Recipe—Mint Chocolate Chip Cookies

Here we go! We are on Day 1 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!

Mint Chocolate Chip Cookies

Every year I pick one day in December and spend the entire day just baking up a storm and listening to Christmas music. I typically bake 4–7 different types of cookies and then make assorted platters to share with coworkers and friends. This is a tradition I picked up from my mom who was also big on spreading holiday cheer in the form of baked goods.

I love these mint chocolate chip cookies for many reasons but the top reason is because they are like eating my favorite type of ice cream (mint chip) in a cookie form. There is just something about the combination of mint and chocolate that does it for me. Plus, mint and Christmas just go hand in hand, do they not? I also love that these add a nice little pop of color to my assorted cookie platters. This recipe is very straight forward and easy to make, so what’s not to love?

Note: If you don’t have Andes chocolate mints you can absolutely substitute chocolate chips in this recipe. You will get enough of the mint flavor just from the extract alone. I personally just love the way the Andes look in the cookies.  

INGREDIENTS
2 3/4 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c butter, softened
1 1/2 c sugar
1 egg
1 tsp mint extract
10–15 drops green food coloring
4.67 oz pack of Andes mints (unwrapped and chopped)

STEPS

  • Preheat oven to 350º.
  • In a medium bowl, stir together the flour, baking soda, baking powder, and salt
  • In a large bowl, using an electric mixer, beat together the butter and sugar until smooth.
  • Add the egg and mint extract to the butter mixture.
  • Gradually start to fold in the dry ingredients.
  • Add green food coloring five drops at a time and mix until it has reached your desired shade of green.
  • Fold in the chopped Andes.
  • Form small balls with the dough and place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 8–10 minutes or until they just start to get a light golden color on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.