​Mint Chocolate Chip Cookies. Picture a soft, chewy texture, an enticing green hue, and a burst of minty freshness in every bite. These cookies are a testament to the magic that happens when peppermint extract and chocolate come together. With the added surprise of Andes Creme De Menthes, they are not just cookies; they are a mint-chocolate experience that will leave you craving more.

Ingredients List:

1 + ⅓ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter, at room temperature
⅓ cup plus 1 tablespoon granulated sugar
¼ cup light brown sugar
1 egg, at room temperature
¼ teaspoon peppermint extract
3 – 5 drops of green food coloring
1 cup chopped Andes Creme De Menthes (4.67 ounce package)
⅔ cup semi-sweet chocolate chips

Cooking Instructions with Storytelling Approach:

Imagine your kitchen as a sanctuary of sweet aromas. As the oven preheats to a cozy 350 degrees F, line your baking sheets with anticipation. In a small bowl, whisk together the flour, baking soda, and a pinch of salt – the building blocks of cookie perfection.

Now, in a dance of mixers and bowls, beat the butter until it becomes a velvety canvas. Add sugars, letting them swirl together until the mixture reaches a light, fluffy consistency. Enter the egg, peppermint extract, and a few drops of enchanting green food coloring – watch as the dough transforms into a minty masterpiece.

Gently incorporate the flour mixture, creating a symphony of textures. Then, with a wooden spoon, add the star ingredients: chopped Andes Creme De Menthes and semi-sweet chocolate chips. Each piece tells a story, promising a burst of minty freshness and chocolatey decadence in every bite.

Cover the bowl with anticipation as the dough takes a short, refreshing nap in the refrigerator for 20 minutes. Scoop up morsels of this mint-infused magic, rolling them into balls that will soon transform into golden wonders.

As the cookies bake, the kitchen becomes a haven of warmth and sweetness. After a mere 10 minutes, witness the golden edges and perfectly set centers – a sign that your Mint Chocolate Chip Cookies are ready to enchant palates.

Cool these delights on wire racks, creating a tableau of cookies that beckon you to indulge. Store them in tightly covered containers, allowing the minty magic to linger for up to a week in a cool, dry place.

Tips and Notes:

Don’t skip the chilling step; it ensures a perfect balance of flavors and textures.
Adjust the peppermint extract and food coloring to your preference for a personalized touch.
For an extra kick, sprinkle a touch of sea salt on top before baking.

Substitutions and Variations:

Swap the semi-sweet chocolate chips for dark chocolate for a deeper cocoa experience.
Experiment with different extracts like vanilla or almond for a unique twist.
Add a handful of chopped nuts, such as pecans or walnuts, for added crunch.

Mint Chocolate Chip Cookies – a delightful blend of cool mint and rich chocolate that’s bound to make your taste buds sing. Share them with loved ones or savor them solo; either way, these cookies are a sweet escape to mint-chocolate paradise.

Frequently Asked Questions:

Can I freeze the cookie dough for later use?

Absolutely! Shape the dough into balls and freeze. Bake straight from the freezer, adding a couple of minutes to the baking time.

Can I use mint extract instead of peppermint extract?

Certainly! Mint extract works beautifully and adds a broader spectrum of minty flavors.

MINT CHOCOLATE CHIP COOKIES

Olivia

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Ingredients

• 1 cup of sugar
• ½ cup butter softened 1 stick
• 1 egg
• ½ cup sour cream
• 1 small box instant vanilla pudding mix 3.4 oz
• ½ tsp salt
• ½ tsp baking soda
• 2 cups all-purpose flour
• 2 tsp mint extract
• 3 drops blue colouring + 10-15 drops green colouring
• 1 ½ cups chocolate chips*

Instructions

• Step 1: Apply baking spray on a cookie sheet.
• Step 2: In a medium mixing bowl, add the butter and sugar. Beat until well mixed.
• Step 3: Add the egg, pudding mix, and sour cream. Beat until well combined.
• Step 4: In another mixing bowl, add the flour, baking soda, and salt. Whisk until well mixed.
• Step 5: Transfer the flour mixture into the pudding mixture. Stir until well blended.
• Step 6: Add the food colouring and mint extract.
• Step 7: Add ¾ cup of chocolate chunks, ½ cup of Andes baking bits, and ¾ cup of chocolate chips. Stir until well combined.
• Step 8: Drop tablespoons of the batter into the prepared cookie sheet.
• Step 9: Place the baking sheet inside the oven and bake for 10 minutes at 375 degrees F or 190 degrees C.
• Step 10: Remove from the oven and let the cookies sit on a wire rack to cool at room temperature.
• Step 11: Serve and enjoy!

Nutrition

Serving: 1grams

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