Best Peppermint Mint Chocolate Chip Cookies Recipes

CHOCOLATE CHIP COOKIES WITH PEPPERMINT EXTRACT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water and mix into the batter.
• Combine flour, salt, and cream of tartar in a separate bowl. Add to the batter gradually; mix well. Stir in chocolate chips.
• Drop spoonfuls of batter onto ungreased baking sheets.
• Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

PEPPERMINT CHOCOLATE CHIP COOKIES

Steps:

• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
• Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Drop spoonfuls of dough 2 inches apart onto the baking sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE-MINT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
• Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
• Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.
• In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.

PEPPERMINT MINT CHOCOLATE CHIP COOKIES

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.