Mint Chocolate Chip Cookies. These amazing and easy mint chocolate chip cookies are a favorite for any time of the year, but because of their bright green color they are especially perfect to bake for Christmas, St. Patrick's day, or another green-themed event! Keep things simple by mixing up the cookie dough from a bag of classic Betty Crocker™ sugar cookie mix before adding in the. Mix flour, baking soda and salt in medium bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.

Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. You can cook Mint Chocolate Chip Cookies using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mint Chocolate Chip Cookies

You need 2 1/4 cup of all-purpose flour.
You need 1 tsp of baking soda.
It's 1/4 tsp of salt.
It's 3/4 cup of butter at room temperature ( 1 1/2 sticks ) unsalted or salted butter is fine.
It's 1/2 cup of granulated sugar.
It's 3/4 cup of packed light brown sugar.
You need 1 tsp of vanilla extract.
Prepare 2 of large eggs.
You need 1 1/2 cup of dark chocolate mint filled chocolate chips ( Nestles brand ).
It's 3/4 cup of peanut M&Ms (I used red and green for this batch for Christmas ).

Beat the whole egg into the butter mixture until completely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Add dry ingredients and mix on the lowest setting until flour is just combined. Add chocolate chips and chopped chocolate. Stir a few times until chocolate is evenly distributed.

Mint Chocolate Chip Cookies step by step

Preheat oven to 375. Line baking sheets with parchment paper..
In a bowl whisk flour, baking soda and salt.
In a large bowl beat butter, both sugars and vanilla until light and fluffy about 4 to 5 minutes. Beat in eggs..
Add flour mixture to butter/sugar and mix just until combined. Do not overmix..
Add mint chocolate chips and peanut M&Ms, stir in to mix..
Roll dough into 1 inch balls. Place 2 inches apart on baking sheet. Press dough ball down slightly with a the back of a spoon.or palm of your hand..
Bake 9 to 12 minutes or until a light golden. Don't over cook. Cool 2 minutes on baking sheet then transfer to racks to cool.completely.

Bake cookies, rotating halfway through, until edges are lightly browned and the center is still. We added Andes Mints to our cookies instead of. I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from Hershey's Kitchen will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself). For those days when curling up by the fire with a cookie sounds better than being outside in the freezing cold with an ice cream cone.