Mint Chocolate Chip Cookie
My best friend’s 5 year old son calls Mint Chocolate Chip Ice Cream, broccoli ice cream. I can only image how interesting that would taste and promise that there is no broccoli needed in this recipe. This Mint Chocolate Chip cookie recipe is fantastic anytime of the year. Perfect for picnics in the Summer and excellent around the holidays. Has there even been a more perfect pair other than mint and chocolate?
- 1 c. butter, softened
- 1½ c. sugar
- 2 eggs
- 1½ tsp. peppermint extract
- a few drops of green green food coloring (I used about 3 drops, use how many you want to make the cookies the color green you like)
- 3 c. 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. semi-sweet chocolate chips
- Cream butter and sugar for about three minutes. It should be a fluffy consistency.
- 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.
- Note: If you choose to use a smaller cookie scoop reduce baking time to 8 minutes.
Recipe from www.littledairyontheprairie.com