Recipe Background
Mint Chocolate Chip Cookies combine vibrant color and rich flavor for a nostalgic yet refreshing treat.
When I moved to a bustling city for culinary school, I was constantly searching for moments of comfort amidst my chaotic schedule. One night, after a long day of classes, I decided to bake something that reminded me of being a kid: mint chocolate chip cookies. I had a sugar cookie mix on hand, which felt like culinary training wheels but was exactly the shortcut I needed. Softened butter from the fridge and a bottle of peppermint extract joined the mix to create that perfect nostalgic aroma. The real twist? I added vibrant drops of green food coloring to remind me of homemade ice cream summers.
During the baking process, I discovered a little trick—a sprinkle of salt just before baking enriched the flavors remarkably. Mixing in crème de menthe baking chips alongside the semisweet chocolate chips was a stroke of genius; the combination made these cookies irresistibly rich yet refreshing. I found that letting each cookie cool on the sheet for a few minutes helped them hold their shape better when transferring to a wire rack. My tiny dorm kitchen was filled with a comforting smell, and these cookies became an instant hit among my classmates during study sessions, often traded for stories of home and future culinary dreams.
Ingredients
- 1 (17.5-ounce) package sugar cookie mix
- 1/2 cup butter softened
- 1/4 teaspoon peppermint extract
- 1 egg
- 8 drops green food coloring optional
- 1 cup crème de menthe baking chips
- 1 cup semisweet chocolate chips
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the cookie mix, the butter, the peppermint extract, the egg, and the food coloring and stir until a soft dough forms.
- Add the crème de menthe baking chips and the chocolate chips and stir to combine.
- Using a small cookie scoop or tablespoon, drop the dough onto a cookie sheet about 2 inches apart.
- Bake the cookies until they are just set, about 10 minutes.
- Allow the cookies to cool for 3 minutes on the cookie sheet.
- Transfer the cookies to a wire rack to cool completely.
- Serve.
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