Green Mint Chocolate Chip Cookies Recipe
The Night This Saved Dinner As a busy mom, I’m constantly on the lookout for recipes that not only satisfy my family’s cravings but also fit into our hectic schedule. The other night, with sports practices, homework, and an impending hangry meltdown, I whipped up a batch of Green Mint Chocolate Chip Cookies. These cookies…
The Night This Saved Dinner
As a busy mom, I’m constantly on the lookout for recipes that not only satisfy my family’s cravings but also fit into our hectic schedule. The other night, with sports practices, homework, and an impending hangry meltdown, I whipped up a batch of Green Mint Chocolate Chip Cookies. These cookies became an instant hit—everyone was smiling, and I felt like a superhero!
Perfectly chewy with that burst of fresh peppermint, they’re a fun twist on the classic chocolate chip cookie. Whether you’re looking to impress your kids or want a sweet treat for yourself, these cookies are a must-try. Plus, I can’t resist when I get to add a little green food coloring; let’s be honest, it makes everything more fun!
Here’s how you can make these delectable cookies straight from your own kitchen.
Ingredients You’ll Need
You probably have most of these ingredients already sitting in your pantry, which makes this recipe even easier for those busy weeknights. Gather:
- 1 Cup Butter, softened
- 1 1/2 Cups White Sugar
- 2 Large Eggs, room temperature
- 1 Egg Yolk
- 1 tsp Peppermint Extract
- 10 Drops Green Food Coloring
- 3 1/4 Cups Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Cream of Tartar
- 1 tsp Cornstarch
- 1/2 tsp Salt
- 12 oz Dark Chocolate Bars, chopped
Creaming the Butter and Sugar
Start by creaming together the softened butter and white sugar in a large stand mixer bowl for about three minutes. You’re looking for a light, fluffy mixture that’s pale in color. It’s a great time for kids to help out—let them watch as the ingredients transform! Don’t forget to scrape the sides of the bowl to ensure all the butter is incorporated.
Next, add in the whole eggs, egg yolk, peppermint extract, and green food coloring. Beat on medium speed until the color is vibrant and uniform throughout the mixture. This is where the excitement builds in the kitchen! The scent of peppermint wafts through the air, and you know you’re onto something special.
Mixing Dry Ingredients and the Dough
In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cornstarch, and salt. This separate step prevents clumping and ensures all your dry ingredients are well mixed. I always find it easier to avoid a flour cloud by whisking everything together first.
Once your dry ingredients look good, slowly add them to your mixer on low speed until you just see a few streaks of flour remain. The key here is not to over-mix—this dough should come together without losing its lovely creamy texture. Using a rubber spatula, gently fold in the roughly chopped dark chocolate bars. Each chunk offers a delightful surprise in every cookie bite!
Now, here’s the crucial part: cover the bowl with plastic wrap and refrigerate the dough for at least one to two hours. This step is mandatory; it prevents those precious cookies from spreading too thin in the oven.
Baking Time!
After the waiting game, it’s time to preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop out 1/4 cup portions of chilled dough and place them about three inches apart on the baking sheets. You’ll want to keep them far enough apart so they don’t party too hard while baking!
Bake the cookies for about 8 to 10 minutes. Look for the edges to be set while the tops remain soft and just barely not browned. It’s a magical moment! Let them cool on the pan for 5 minutes before transferring them to a cooling rack.
If you’re picky about texture, I’ve found these cookies are absolutely delightful when slightly underbaked. They’ll continue to firm up while cooling, leaving you with that perfect chewy cookie texture.
Easy Variations and Final Thoughts
Feeling adventurous? You might want to explore some easy variations. Add a handful of crushed candy canes for a festive crunch or swap half of the dark chocolate for white chocolate chips for a sweeter experience. You can also make them even more minty by using mint chocolate chips! Check out more options for making these cookies your own.
If there are any leftovers—though I wouldn’t count on it!—store them in an airtight container for up to a week. They also freeze beautifully, making them a perfect make-ahead treat for your family.
Conclusion
Every bite of these Green Mint Chocolate Chip Cookies is simply delightful, and they are perfect for getting your kids involved in the kitchen. So the next time you’re up against a busy weeknight, keep this recipe handy. For more tips and a video walkthrough on making these cookies, you can find it over at Oh Sweet Basil. Happy baking!
Green Mint Chocolate Chip Cookies
Ingredients
Method
- Cream together the softened butter and white sugar in a large stand mixer bowl for about three minutes until light and fluffy.
- Add in the whole eggs, egg yolk, peppermint extract, and green food coloring. Beat on medium speed until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cornstarch, and salt.
- Slowly add the dry ingredients to the wet mixture on low speed until just combined, avoiding over-mixing.
- Gently fold in the chopped dark chocolate using a rubber spatula.
- Cover the dough with plastic wrap and refrigerate for at least one to two hours.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop out 1/4 cup portions of the chilled dough and place them three inches apart on the baking sheets.
- Bake cookies for about 8 to 10 minutes until the edges are set but tops remain soft.
- Let them cool on the pan for 5 minutes before transferring to a cooling rack.
