Chewy Mint Chocolate Chip Cookies Recipes
CHEWY MINT CHOCOLATE CHIP COOKIES
I love Andes mints and when I found a bag of their mint chips I knew I had to make something out of them! This is an original recipe using those chips for a soft and chewy cookie. Their mint-chocolate goodness would do well served with an after dinner coffee.
Provided by Tinkerbell
Categories Drop Cookies
Time 36m
Yield 41 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside.
- In large bowl or mixer, cream together shortening and both sugars.
- Add eggs, one at a time, mixing after each.
- Add vanilla and mix well.
- In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined.
- Stir in baking chips.
- Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
- Bake at 375° for 11 minutes.
- Cool on sheets for about 2 minutes then remove to wire racks to cool.
- Store in airtight container.
THICK MINT CHOCOLATE CHIP COOKIES
This is my version of a popular scouting cookie. Instead of thin and crispy, these are thick and chewy!
Provided by Brenda Michelle Ratliff
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Combine flour, cocoa, baking powder, and salt together in a bowl.
- Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the whole egg into the butter mixture until completely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Mix the flour mixture into the wet ingredients until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Scoop up the dough by heaping teaspoons and roll into 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until the edges of the cookies become firm (the center will be slightly soft), about 10 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 16.1 g, Cholesterol 13.2 mg, Fat 6.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 73.6 mg, Sugar 9 g
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