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MINT CHOCOLATE CHIP COOKIES

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What we have is delicious and full mint cookies filled with mint chips, chocolate chips and Andean chocolate sweets.

To add mint flavor, I also added some mint extracts to cookies. Each bite produces a potential minty taste.

If you like chocolate and mint, you will be crazy about it. I don’t usually choose mint cookies, but I do really like these cookies! When this beauty comes out of the oven, I lose some self-control. One bite leads to another bite, I can only say that I do not know the amount of consumption.

 

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MINT CHOCOLATE CHIP COOKIES


  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes

Description

What we have is delicious and full mint cookies filled with mint chips, chocolate chips and Andean chocolate sweets


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Ingredients

  1. 1/2 cup light brown sugar packed
  2. 1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies see note
  3. 1 large egg
  4. 1/2 teaspoon pure peppermint extract
  5. 1 1/2 cups all purpose flour
  6. 1 teaspoon baking soda
  7. 1/2 cup unsalted butter softened slightly
  8. 1/4 teaspoon salt
  9. 1/4 cup granulated sugar

Instructions

  1. In a small bowl combine flour, baking soda and salt. Set aside.
  2. Place the baking sheets on wire racks and allow the cookies to cool completely.
  3. In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 1-2 minutes, scraping the bowl as needed. Add egg and peppermint extract and beat until combined.
  4. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  5. Bake the cookies for 7-10 minutes until the edges are just beginning to turn golden brown and the very center is still slightly underdone. Rotate the baking sheets halfway through cooking time, if necessary.
  6. Slowly add the flour mixture, beating until just combined. Add 1 cup of mint chips/Andes/chocolate chips (the rest will be reserved for topping the cookies).
  7. Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets. Using the remaining 1/2 cup mix-ins, top each ball of dough with a few chips/candies (this makes for a prettier cookie).

Notes

I used a combination of mint chips, chocolate chips and chopped Andes Mints. Feel free to use any variation of these. I highly recommend the Andes Mints.

Nutrition

  • Serving Size: 20
  • Calories: 176 kcal
  • Sugar: 16 gr
  • Sodium: 98 mg
  • Fat: 8 gr
  • Saturated Fat: 4 gr
  • Carbohydrates: 24 gr
  • Protein: 1 gr
  • Cholesterol: 22 mg

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