Monday, March 16, 2020

Mint Chocolate Chip Cookies

With St. Patrick's Day right around the corner, I really wanted to do something fun as a family to celebrate. I wanted something we could all have a blast doing together, was easy to do, and didn’t break the bank.

Why not bake some cookies!?
 With this recipe being only 6 ingredients it was a no brainer!

This recipe is such an easy one to make your own, not take up too much time (which is definitely important when dealing with the attention span of little ones), makes your kids excited for the upcoming holiday, and tastes delicious!
These cookies are great for year round but definitely keep it festive in my book with the mint and all that green! If i were a leprechaun I’d be ditching that gold and looking for a pot of these Mint Chocolate Chip Cake Mix Cookies! YU- uuummm!

So the cookies, how do we make ‘em!? It starts with a cake mix, duh. But cake mix works because it has your dry ingredients all mixed and ready to go. There is also no measuring out flour of any kind, just simply open the bag and dump in the bowl. You can’t get any easier than that! After that, all you need to add is your eggs and vegetable or canola oil. I added peppermint extract to get that perfect mint flavor, but that is totally optional since we’ll also be throwing in some Andes candies which gives it a great mint flavor too! I then added in that green food coloring for fun, I just love the way that green batter looks. The last step, and the most important in my opinion, is adding in your Andes mint chips and chocolate chips. The mint and chocolate chip flavor combination in these super soft cookies are so perfect.

I let them chill for about 30 mins to an hour until the dough stiffens up enough to form into balls.

Prep time: 5 mins Cook time: 7 mins
Serves: 3 dozen
½ cup Vegetable or Canola Oil
2 Eggs
12 drops Green Food Coloring (or two toothpicks of gel food coloring)
1¼ cup Andes Mint Baking Chips (If you can’t find the baking chips one of the full size 8.5 oz. Andes Mints works as well. Just crumble in a zip-lock bag!)
⅛ tsp. Peppermint extract (Optional, gives a little more peppermint to taste)

Mix together Cake Mix, Eggs, and Oil in large mixing bowl.
Add 12 drops Green Food Coloring to dough, and continue mixing until dough is tinted light green.
Stir in Andes Mint Baking Chips and mini Chocolate Chips and mix by hand until well combined.
Chill dough in refrigerator for 1 hour.
Preheat oven to 350 degrees.
After dough has chilled, form rounded balls and place on non-greased nonstick Cookie Sheet.
Bake 7 – 9 mins at 350 degrees, or until done. Enjoy!


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