Pastel Mint Cream Cookies – a delicious recipe with Flour, Baking Soda, Brown Sugar, Butter, Water, Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Stir flour and baking soda together and set aside. In a large bowl, add brown sugar, butter, water, and semi-sweet pieces. Microwave a minute at a time, stirring after each minute, until mixture is smooth and melted. Let mixture cool slightly. Then add the beaten eggs and the flour mixture. Combine to form a soft dough. Then cover bowl and chill for 1-2 hours.", "Shape into 1"" balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 350u00b0F preheated oven for 8 minutes. Remove the pan and immediately top each cookie with a mint. Return to the oven for another 2 minutes. Remove cookies from the oven and swirl the melted mints with a knife to ""frost"" the cookies. Remove and cool till mints are firm."]
1383
kcal
Calories
93
g
Fat
118
g
Carbs
18
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 8 ingredients. The key ingredients include: 2-1/2 cups Plain Flour, 1 teaspoon Baking Soda, 1-1/3 cup Dark Brown Sugar, 1-1/3 stick Real Butter, Softened, and more.
Yes, Pastel Mint Cream 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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