These are great cookies to have around the house when someone wants a little chocolate fix. They are super original and cool because of their green color and the chocolate is definitely much stronger than the mint flavor which I love. However, if you want more mint, feel free to add a bit more of the peppermint extract until it is at your desired taste.
You can really do so much with these, it is crazy! Add nuts, white chocolate, lots of different types of candy such as M&M’s. You cannot go wrong with these.
Check out what our friends over at Little Dairy on the Prairie had to say about this:
“Melt in your mouth sugar cookies filled with irresistible mint chips! Sure to please a crowd and thankfully are quicker than decorating traditional sugar cookies.”
They are definitely much easier than traditional sugar cookies and that much more delicious, too!
1 c. Land O’ Lakes butter, softened
1½ c. Domino sugar
2 Eggland’s eggs
1½ tsp. peppermint extract
a few drops of green food coloring (I used about 3 drops, use how many you want to make the cookies the color green you like)
3 c. Gold Medal flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cream of tarter
¼ tsp. salt
6 oz. Andes Creme de Menthe Baking Chips
6 oz. Hershey’s semi-sweet chocolate chips
Cream butter and sugar for about three minutes. It should be fluffy.
Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.
Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
Add mint and chocolate chips. Gently stir to until incorporated.
Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.
Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.
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Quick Tip: If you use smaller cookie scoop, reduce bake time to 8 minutes
Thanks again to Little Dairy on the Prairie for this amazing recipe.