MINT CHOCOLATE CHIP COOKIES
Previously I always made Guinness Brownies on St Patty's Day, but seeing as my children probably should not be swallowing beer brownies using whiskey frosting, I chose to earn a kid-friendly St Patrick's Day supper (do not worry, adults will love those too!) .
You'll go mad if you are a lover of peppermint and chocolate. I loved these Mint Chocolate Chip Cookies cutter, although I would never select a cookie! When these beauties were fresh from the oven, I may have lost some self control. 1 bite let us just say I lost count, and led into another. Would you blame me?
Big biscuits full of Mint Chips Andes Mint Candies and Chocolate Chips. Mint and chocolate at each bite that is delicious! No chill period; you could enjoy those Mint Chocolate Chip Cookies in half an hour!
Course Dessert
Complete Time 30 minutes
Servings 20
Calories 176 kcal
INGREDIENTS
INSTRUCTIONS
You'll go mad if you are a lover of peppermint and chocolate. I loved these Mint Chocolate Chip Cookies cutter, although I would never select a cookie! When these beauties were fresh from the oven, I may have lost some self control. 1 bite let us just say I lost count, and led into another. Would you blame me?
Big biscuits full of Mint Chips Andes Mint Candies and Chocolate Chips. Mint and chocolate at each bite that is delicious! No chill period; you could enjoy those Mint Chocolate Chip Cookies in half an hour!
Course Dessert
Complete Time 30 minutes
Servings 20
Calories 176 kcal
INGREDIENTS
- 1 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 tsp pure peppermint extract
- 1 1/2 cups mint chips, chocolate chips or chopped Andes candies see notice
INSTRUCTIONS
- Blend flour, salt and baking soda. Put aside.
- For 1-2 minutes, using a hand mixer or stand mixer, beat sugars and butter in a large bowl, scraping the bowl. Add peppermint and egg extract and beat till blended.
- Gradually add the flour mixture. Add 1 cup of mint chips/Andes/chocolate chips (the remainder is going to be allowed for topping the biscuits ).
- Twist golf ball sized pieces of bread (approximately 2 tablespoons) and put them a few inches apart on the cookie sheets. ) Employing the residual 1/2 cup mix-ins, top each ball of dough with a couple of chips/candies (this makes for a more glowing cookie).
- Bake for 7-10 minutes until the edges are only starting to turn brown and also the center, the biscuits is still slightly underdone. Rotate the baking sheets halfway.
- I used a combo of chocolate chips mint chips and Andes Mints. Don't hesitate to use any variant of them. The Andes Mints are highly recommended by me.