MINT CHOCOLATE CHIP COOKIES: Delicious Easy Recipe With Andes Chocolate Mints for St. Patrick's Day

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar, while chocolate chunks can be more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is typically cheaper.

Preheat the oven to 350°F (175°C).

In a stand mixer, cream together softened butter and sugar on medium low until combined.

Add in the egg and peppermint extract, mixing until combined.

Add a few drops of green food coloring, adjusting until the desired deep green color is achieved.

In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.

Chop Andes chocolate mints into small pieces and measure out about 3/4 cup.

Fold in chopped Andes mints and semi-sweet chocolate chips into the dough.

Roll the dough into small balls and place them onto a cookie sheet.

Optionally, place extra pieces of chocolate on top for presentation.

Bake for 10-12 minutes until edges are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens