Refreshing Mint Chocolate Chip Cookies Recipes

Steps:

• Heat over to 375 degrees F.
• Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
• Add eggs; beat well.
• Stir together flour, cocoa and baking soda.
• Gradually add flour mixture to butter mixture beating until well blended.
• Add chocolate chips to batter.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Combine flour, cocoa, baking powder, and salt together in a bowl.
• Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the whole egg into the butter mixture until completely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Mix the flour mixture into the wet ingredients until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Scoop up the dough by heaping teaspoons and roll into 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges of the cookies become firm (the center will be slightly soft), about 10 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Heat oven to 350 degrees.
• Combine dry ingredients. Set aside.
• With an electric mixer, combine sugar and butter until well blended.
• Mix in egg and fresh mint until well combined.
• Slowly combine the dry ingredients until well mixed.
• Fold in the mint chocolate chips.
• Refrigerate for 20 minutes.
• Scoop onto cookie tray. Bake 14 - 15 minutes.
• Let cool for a few minutes, then transfer to cooling racks.
• This dough also freezes well. Scoop into individual cookie servings then place in freezer. Bake at 350 for 17-18 minutes if frozen.

Steps:

• Preheat oven to 350 (F).
• Mix sugar, margarine, mint extract, and egg in large bowl.
• Stir in flour, baking soda, and salt.
• Stir in mint chocolate chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 11-13 minutes, or until light golden brown.
• Cool slightly; remove from cookie sheet and cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
• In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 375°.
• Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside.
• In large bowl or mixer, cream together shortening and both sugars.
• Add eggs, one at a time, mixing after each.
• Add vanilla and mix well.
• In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined.
• Stir in baking chips.
• Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
• Bake at 375° for 11 minutes.
• Cool on sheets for about 2 minutes then remove to wire racks to cool.
• Store in airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
• Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
• Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Freeze mints, then crush into small chunks. place back into freezer.
• Preheat oven to 375 degrees F.
• Melt butter in saucepan over low heat.
• sift together flour, baking soda, and salt. Set aside.
• Pour melted butter into the mixing bowl. Add sugar, brown sugar and cream on medium speed. Add egg, egg yolk, 2 tbsp milk, vanilla extract and peppermint extract.
• Slowly incorporate flour until thouroughly combined.
• Stir in andes' mint chunks.
• Chill dough, then scoop onto parchment paper, aprox. 6 cookies per sheet.
• Bake for 12-14 minutes, checking cookies after 5 minutes.
• Rotate the baking sheet to ensure even browning.
• Cool, and store in air tight container.