Mint Chocolate Chip Cookies – a delicious recipe with All-purpose, Baking Soda, Salt, Butter, Sugar, Brown Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 375 F, and get your butter out of the fridge so it can soften.
2
Measure your dry ingredients into a small mixing bowl: all-purpose flour, baking soda, and salt. (If you like your cookies on the crispy side, leave out 1/4 cup of the flour. I like mine big and fluffy, so I leave it in.)
3
Place your softened butter in a large mixing bowl, add the granulated sugar, brown sugar, and peppermint extract. Beat with an electric mixer until creamy. Add eggs and beat again until combined. Optionally, add some green food coloring.
4
Mix in the dry ingredients in 3 batches, until the batter is completely combined. With a wooden spoon, mix in your chocolate chips. Depending on your preference, use 1 to 2 cups (6 to 12 ounces) of morsels. This recipe calls for dark chocolate, but semi-sweet or white would work as well.
5
Drop 12 heaping round tablespoonfuls onto an ungreased baking sheet. Bake for 8-10 minutes at 375 degrees, until cookies are just golden brown at the edges.
6
Enjoy!
1105
kcal
Calories
59
g
Fat
133
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/2 cups All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Salt, 2 sticks (1 Cup) Softened Butter, and more.
Yes, Mint Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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