Substances:
2 2/3 cups flour
1 cup unsalted butter, at room temperature
2 cups sugar
2 eggs, at room temperature
1/4-1/2 teaspoon peppermint extract (not mint extract)
1/2 teaspoon baking powder
1 1/2 cup bittersweet or semisweet chocolate chips
1 1/2 cups creme de menthe baking bits (I used these Andes chips)*
3-4 drops inexperienced meals coloring
pinch salt
Instructions:
Preheat the oven to 350. Line 387 cookie sheets with silicone baking mats or parchment. In a medium-sized bowl, whisk collectively the dry elements. In a big bowl, cream the butter and sugars till gentle and fluffy. Beat within the extract. Style and add extra extract to style as wanted. Add the eggs and meals coloring and mix totally. Regularly add the dry elements to the butter combination and blend till a really thick dough kinds. Add extra meals dye if wanted. Fold within the chips. Type cookies by dropping 1 heaping teaspoon of dough two inches aside.
Flatten barely then bake till gentle brown, about 14 minutes. Slide them out on the baking mat on to a cooling rack and permit them to chill 1-2 minutes on the baking mat/parchment on the wire rack earlier than eradicating them to chill instantly on the wire rack.
Yield: about 2 1/2-3 dozen cookies
* I guess you could possibly simply finely chop some Andes mints they usually’d work effective however I haven’t tried this myself. Let me know for those who do and the way it seems!
My ideas:
I noticed a recipe for mint chocolate chip cookies on the Betty Crocker web site that appeared like enjoyable however they referred to as for a sugar cookie combine. Cookies are really easy and use such primary elements, I believed I’d make it myself from scratch.
Dying the cookies a minty inexperienced is after all completely pointless nevertheless it’s the vacations and it calls to thoughts a giant scoop of chocolate mint ice cream so why not? It additionally makes them stand out on a cookie tray in order that they don’t get mistaken for a plain chocolate chip cookie.
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