A St. Patrick’s Day spin on the classic chocolate chip cookie! These thick and chewy cookies are loaded with melty creme de menthe chips, giving them a touch of minty freshness. With both Andrew and I having Irish ancestry, we always celebrate St. Patrick’s Day with a big Irish meal. This year these vibrantly colored cookies will be gracing our dinner table for dessert. If you are a fan of the chocolate and mint combination (and really, who isn’t 😉 ), you need to whip up a batch.
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Mint Chocolate Chip Cookies
- 2 ¾ cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, at room temperature
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Green Food Coloring, 8 to 10 drops
- 2 cups Andes Creme de Menthe Baking Chips
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and peppermint extract and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add enough green food coloring to get the right color. Different brands will take different amounts, but 8 to 10 drops is about what it will take. (The color of the dough should be a little darker than you want the cookie color to be.) Add mint chips and mix until incorporated.
- Drop by rounded tablespoons onto prepared baking sheet. Bake for 12 10 14 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.
Yields: 3 dozen
Prep Time: 10 minutes
Bake Time: 14 minutes
Source: adapted from Babble