I made these mint chocolate chip cookies as a second dessert for St. Patrick’s day! I got the idea from a website that used a Betty Crocker sugar cookie mix, but I changed the recipe up a bit so that it would all be from scratch. This recipe is quite simple; basically it’s just a chocolate chip recipe, with an addition of mint extract, green food coloring, and mint chocolate chips! So if you think about it you get two recipes for the price of one! A chocolate chip cookie recipe + a mint chocolate chip cookie recipe!
Mint Chocolate Chip Cookies:
2 sticks butter(partially melted)
1 1/4 cups brown sugar, packed
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup(or more!) chocy chips, semisweet
1/4-1/2 tsp mint extract
6-8 drops green food coloring
1 cup Andes mint baking chips. *If you can’t find these at your local store, just use regular-sized Andes mints and cut in thirds.
Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, beat in eggs one at a time until fully incorporated, then stir in vanilla, and mint extract
Whisk together dry ingredients and add to butter mixture just until fully incorporated, adding in chocy chips, and mint baking chips just before all flour is mixed in. Lastly incorporate the green food coloring.
Using medium cookie scoop, drop dough 2 inches apart on a greased cookie sheet. *Your cookies will look like ice cream scoops here 😉
Bake for 8-10 min. It really helps the dough if you can rest it in the fridge for an hour or two or even over night. If you choose not to put them in a fridge allow the cookies to cool for 3 minutes on a wire rack, then serve warm or cool.