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Tasty mint green cookies are studded with dark chocolate chips and mint chocolate chips. They are great for holidays or special occasions.
Do you ever make something and wonder how you never made it before? That’s the case with these cookies. I love mint chocolate chip and can’t believe that I haven’t ever made cookies with mint chocolate chips before!
Since St. Patrick’s Day is coming up I figured I would give a mint chocolate chip cookie a try to celebrate. I wanted to use my regular chocolate chip cookie recipe with a few easy twists.
It’s funny because I have several other mint and chocolate desserts like these easy 5 Ingredient Mint Chocolate Cookies. I’ve also made these decadent Chocolate Mint Brownies. While I haven’t made mint chocolate chip cookies before I have made Mint Chocolate Chip Cookie Dough Dip!
I wanted to add mint flavor to these cookies but I’m always leery of adding in peppermint extract because it’s either too strong or it tastes fake. I had a bottle of peppermint emulsion in the cupboard and decided to use that instead.
What is peppermint emulsion?
Peppermint emulsion is a liquid mixture containing peppermint flavoring. It is often used in baking, candy-making, and beverages, to add the refreshing and minty taste of peppermint. The emulsion typically consists of peppermint oil or extract, water, and an emulsifying agent to create a stable and well-dispersed liquid.
Instead of regular chocolate chips I decided to add in dark chocolate chips and mint chocolate chips. Then I added a bit of green food coloring to the mix.
- all purpose flour
- baking soda
- sea salt (or table salt)
- butter (I use salted but you can use unsalted)
- granulated sugar
- brown sugar (I used light brown sugar but you can use dark brown sugar)
- peppermint emulsion (or you can use half the amount of peppermint extract)
- green food coloring (I use Americolor Gel food coloring)
- dark chocolate chips
- mint chocolate chips
To make the cookies preheat the oven to 375 degrees.
In a large bowl mix the flour, baking soda, and salt. Set aside.
In another large bowl cream together the butter and sugars. The best way to do this is to use a mixer and mix on medium high speed for 2 minutes. You can also beat it by hand for several minutes until the mixture looks light and fluffy.
Add in the eggs and mix well. Stir in the peppermint emulsion and green food coloring. Beat until the color is even.
Add the flour mixture to the butter mixture and mix until combined. Stir in the dark chocolate chips and mint chocolate chips.
Do I have to use both dark and mint chocolate chips?
It is best if you use both types of chips. If you can’t find the mint chocolate chips you can just use dark chocolate chips but I would increase the amount of peppermint emulsion by a half teaspoon. You can also use milk chocolate or semi-sweet chocolate chips in place of the dark chocolate chips. I just like the flavor of the dark chocolate with the sweetness of these cookies.
Use a 2 tablespoon cookie scoop and place the cookie dough on a baking sheet 2-3 inches apart. Bake for 11-13 minutes or until the cookies are lightly browned.
Remove from oven and cool for 2 minutes on the cookie sheet. Remove to a wire rack and then cool completely.
I love the color of these cookies. They are a mint green color and are studded with the chocolate chips.
These cookies have a subtle mint flavor and a rich chocolate flavor. My husband and I had a few of these and then we shared the rest with friends.
How do you store the cookies?
Cookies should be stored in an air tight container for 5-7 days. If you want them to last a few additional days (7-10 days), you can keep them in an air tight container in the refrigerator.
They were perfect for St. Patrick’s Day but would also be great for Christmas or really any celebration that calls for cookies!
- 2 1/2 c. flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 c. (2 sticks) butter, softened
- 1 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 2 teaspoons peppermint emulsion
- 1 teaspoon green food coloring
- 3/4 c. dark chocolate chips
- 3/4 c. mint chips
- Preheat the oven to 375 degrees.
- In a large bowl combine the flour, baking soda, and sea salt. Mix and set aside.
- In another large bowl cream together the butter and sugars.
- Add in the eggs and mix until combined.
- Stir in the peppermint emulsion and green food coloring. Beat until the color is even.
- Add the flour mixture to the green butter mixture and mix until well combined. Stir in the dark chocolate and mint chips.
- Use a 2 tablespoon cookie scoop and scoop the dough onto ungreased cookie sheets. Space the cookies 2 inches apart.
- Bake for 11-13 minutes or until the cookies are lightly browned.
- Remove from oven, cool for 2 minutes on the cookie sheet, and cool complete on a wire rack.
Recipe adapted from McCormick