Best 5 Green Mint Chocolate Chip Cookies Recipes

MINT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
• Add egg and vanilla. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
• Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
• By hand with a rubber spatula or wooden spoon, stir in the chocolate and mint chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.*
• When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside. Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. 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. Stir in chocolate chips.
• Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
• Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
• Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.

GREEN MINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
• Stir in creme de menthe baking chips and chocolate chunks.
• Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
• Bake 8 to 10 minutes or until set.
• Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
• Serve warm or cool completely. Store tightly covered at room temperature.