Mint Chocolate Chip Cookies

I have been making these cookies for years. Originally when I started making these it was always for Christmas. This year I also made them for St Patricks Day… then again in May because I woke up thinking about them. I’ve been so obsessed with these cookies this year! I’ve made these cookies had them out of the oven and had eaten a couple before 9 am – even before eating breakfast. Another time I wanted to make these cookies, using the mixer wasn’t any option… so I made them in the blender instead! I really had my doubts but those cookies turned out amazing and didn’t burn up my blender either. That might also be a tip for you if you need a way to cream the ingredients and your mixer isn’t working, but no promises because blenders aren’t exactly meant to make cookie dough.

For this recipe I decided to chop up some of the chocolate chips to have chocolate throughout the entire cookie.

I love super thick cookies. An important part of making cookies thick is how you ball the dough. If you make the dough balls in more of egg shapes and balance them on their end they have a better chance of turning out thick than if you make round balls. There are other ways to make thick cookies such as oven temperature, baking soda vs powder, melted vs soften butter, lard etc… but honestly one of the easiest tricks that works for most cookie dough without having to become a chemist.. make cookie dough eggs. Stand eggs on end. Bake!

I have also made this recipe in bulk but only baked a couple batches and saved the rest of the prepared cookie dough balls in the freezer. They freeze well and helps to have homemade cookies ready to go on short notice. Frozen dough is so convenient to have on hand when the hankering for cookies strikes but you aren’t interested in making dough or you need them in a jiffy, plus making your own dough to freeze is way better and honestly cheaper than stocking up on frozen cookie dough from the store. To freeze – prepare dough as usual, make egg shaped balls and place on parchment paper on a baking sheet or tupperware container in the freezer until dough is firm. Dough balls can then be moved into a ziploc freezer bag for quick use.

Mint Chocolate Chip Cookies

Minty, soft and thick cookies

Author: fritterings.com Courses: Dessert

Print Recipe

Pin Recipe

0 Add to Favorites

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 350  °F Servings: 48 Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup butter (room temperature)

• 2 whole eggs

• 1.5 cups sugar

• 1.5 tsp peppermint extract

• 3 drops green food coloring

• 2 tsp baking powder

• 1 tsp baking soda

• 3 cups flour

• 2 tsp cream of tartar

• ¹⁄₄ tsp salt

• 6 oz chocolate chips (semi sweet or dark)

Instructions

1. Preheat oven to 350 and line baking sheet with parchment paper or silicone mat

2. Cream butter and sugar until fluffy, about 3 minutes

3. Add in eggs, peppermint extract and green food coloring. Cream for 2-3 minutes

4. In a separate bowl, combine dry ingredients. Add dry ingredients to wet ingredients. Mix until combined

5. Gently stir in chocolate chips

6. Make 2 tbsp egg shaped cookie dough balls and drop onto prepared sheet

7. Bake for 8 - 12 minutes. Do not overbake. Centers should still have some movement and cookie should not be browning

8. Let cookies cool on baking sheet for a few minutes the transfer to cooling rack

Keywords: cookies, dessert, mint