It’s getting all MINTY here today!
Mint Chocolate Chip Cookies
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I’ve had mint on my mind for quite some time.
My mint plant in my back yard survived the winter and is so full of mint leaves, every time I walk outside I walk by just to get a whiff of it.
Add that to Girl Scout Cookie season and knowing what one of their most popular cookies are it’s no surprise I had to make some more MINTY deliciousness.
This time, I added mint to everyone’s favorite, chocolate chip cookies and then decked them out with white chocolate and rainbow sprinkles.
These are perfect for this time of year, they are great for St. Patricks Day as well as any time of year you’d like to enjoy a touch of that delicious mint and chocolate combination!
As soon as they come out of the oven, the kitchen will fill with that delicious minty aroma!
- 1 cup butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3/4 teaspoon mint (peppermint) extract
- 8 drops green color (I used Americolor leaf green coloring)
- 1 1/4 cup chocolate chips (divided into 3/4 and 1/2 cups)
- 1 cup white candy melts
- 1/4 teaspoon mint extract
- 1/3 cup rainbow sprinkles
- In a mixer bowl, cream butter with sugars add in egg vanilla, mint, and green coloring and mix on medium until blended completely.
- Add in flour and salt blend on low.
- Then stir in 3/4 cup chocolate chips.
- Place 2 teaspoon size balls of dough on a parchment lined cookie sheets 2 inches apart.
- Place remaining chips on top of cookies and press them in a bit.
- Don't overcrowd cookie sheets and don't make the cookies larger or they will brown.
- Chill the cookie sheets with dough balls for 10 minutes before baking.
- Bake at 350 degrees for 9 minutes. Check the cookies to be sure you oven isn't baking too fast or browning them. I bake my cookies in the upper part of my oven and chilling the dough helped them hold a great shape while not allowing the green cookies to turn brown.
- When cookies are completely cooled melt the white candy melts in the microwave for 30-second intervals on medium power until smooth. Then stir in mint extract.
- Dip 1/2 of each cookie in white candy melts and sprinkle on rainbow sprinkles and allow the candy to harden and sprinkles to stick. about 10 minutes, (will depend on how hot your kitchen is at the time also) you can quick chill the cookies in the fridge for a few minutes to speed that up if you prefer.
Looking for more MINT recipes, take a look here at these Mint Madeleines, Mint Cheesecake, Mint Cake and Mint Chocolate Chip Biscotti, and Mint Chocolate Chip Leprechaun Cookies.
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Tricia @ Saving room for dessert says
Mint and chocolate is a perfect combination and these cookies are just plain adorable! Love the green for St. Patrick’s Day and the festive sprinkles. So cute!
Jennifer @ Seasons and Suppers says
So pretty and I love mint and chocolate, especially in cookies 🙂
sue|theviewfromgreatisland says
These are so festive — i love that you gilded the lily and went for the sprinkles and frosting 🙂
Chris Scheuer says
Such fun cookies, just looking at them makes me smile. They’d bring a touch of spring to the chilliest day!
Robyn @ Simply Fresh Dinners says
Mint and chocolate are simply divine and these cookies will be gobbled up any time of year. Love your creations, Diane!
Kryssie Spence says
These look absolutely incredible! I’m going to surprise my office with a batch of these next Monday 😉
Rajesh says
I love soups and this one looks yummy! Perfect for the weather