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MINT CHOCOLATE CHIP COOKIES : CHIP COOKIES


MINT CHOCOLATE CHIP COOKIES : REYNOLDS SLOW COOKER LINERS : RECIPE FOR MEXICAN WEDDING COOKIES.



Mint Chocolate Chip Cookies





mint chocolate chip cookies















Mint Chocolate Chip Cookies




Mint Chocolate Chip Cookies





I made two different versions of the chocolate chip cookies. For the ones using Andes mint chips, the mint flavor was very distinct. However, this was from the chips and not the mint leaves.

For the dairy-free version, the mint leaves definitely added a nice mint flavor to the cookies. Sophia (who has the dairy allergy) kept sampling bits of dough until the mint flavor was strong enough to flavor the cookie.

I can taste the salt in the cookies which is unusual for a sweet cookie. However, the sweet-subtle salt combination is an interesting and delicious flavor.

I didn’t have granulated sugar on hand, so I used a combination of the baker’s sugar and brown sugar. Probably doing more brown sugar and less granulated sugar would result in an even moister cookie. With the 1/3 cup of brown sugar that I used, these were moist cookies.

The recipe was made for and shared as part of the 52 Weeks of Baking swap on Swap-Bot.











Mint Chocolate Chip Cookies Recipe




Mint Chocolate Chip Cookies Recipe





INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.









mint chocolate chip cookies







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