Mint Chocolate Chip Cookies are a deliciously fun treat made with basic baking ingredients, peppermint extract, chocolate chunks and Andes chocolate mints.
Saint Patrick’s Day is around the corner and green is on the mind. Green cupcakes, green pancakes, green drinks and of course, green cookies. It is just so much fun to get in the spirit of the holiday and do something special for (or with) the kids and food is a big part celebrating holidays in my family.
You may also enjoy these Andes Mint Milkshakes!
Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies are a cake-like cookie that is buttery and soft. What makes these cookies special isn’t the vibrant green color though, it’s the minty flavors inside and chunks of sweet chocolate. Each bite is comforting but also refreshing which is a pretty good mix in my book!
Food Coloring
The vibrant green color in these cookies come from food coloring. If you are one of those people who don’t like consuming food coloring, you can certainly leave it out and the cookies will be just as delicious. If you want the great green coloring, I recommend using a forest green for the best green hue. Icing coloring is another great choice because it is more concentrated meaning you will need less of it.
Mint Chocolate Chip Cookies
- Prep Time: 30 with chill time
- Cook Time: 12
- Total Time: 41 minute
- Yield: 42 1x
Description
Mint Chocolate Chip Cookies are a deliciously fun treat made with basic baking ingredients, peppermint extract, chocolate chunks and Andes chocolate mints.
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 2 eggs
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 3 cups flour
- green food coloring (add as much or as you little food coloring as you would like)
- 1 teaspoon peppermint extract
- 1/2 cup chocolate chunks
- 1/2 cup Andes mints, chopped
Instructions
- Grab ingredients, measuring cups, baking sheet, 2 large mixing bowls, hand mixer or stand mixer, whisk, knife to chop chocolate, cutting board, spatula, and a cookie scoop.
- In one large bowl, add dry ingredients (except sugar): baking powder, baking soda, cream of tartar, salt and flour. Whisk. Set to side.
- On the cutting board, chop your Andes mints and chocolate cut into small chunks. Set to the side.
- In a second large bowl: beat butter until creamy, then add sugar and eggs. Add your bowl of dry ingredients in increments and mix all together. Lastly, mix in the food coloring to desired amount.
- Add your chopped Andes mints and chocolate chunks. Use a spatula to mix well.
- Set in fridge for 20 minutes.
- Preheat your oven to 350 degrees.
- Remove cookie dough from fridge and scoop onto cookie sheet leaving space between.
- Bake for 10-12 minutes.
- Remove from oven and place on a cooling rack.
Notes
Recipe adapted from Friday Cake Night.
- Category: Dessert
- Method: oven
Keywords: dessert, mint, saint patricks day, holiday, chocolate
These cookies look absolutely fabulous! I love the mint chocolate chip flavour and the colour is amazing!
★★★★★
Thanks Lou. Enjoy
These look so festive and delicious! I’m definitely going to try this recipe.
Enjoy Christa!
Oh my goodness these are eye-poppingly good! I cannot believe how vibrant and minty they look. Yummy!
★★★★★
Enjoy Natalie.
Andes mints?! These sound incredible! I’m all about anything mint so I’m definitely going to try these out.
I’m a big mint fan also and love these.
These sound delicious and look so fun and vibrant!
★★★★★
I love the fun color too.
I am one of those who would leave out the food coloring, but bake them just as you did. A perfect snack for after school. Thanks!
Absolutely. The kids really enjoy these cookies.