MINT CHOCOLATE CHIP COOKIES
Steps:
- Start by preheating the oven to 375 degrees F.
- Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
- Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
- Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
- Next, in a separate small bowl, combine the flour, salt and baking soda.
- After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
- Now, add the mint extract and food coloring until desired color is achieved.
- Lastly, add in the chocolate chips. I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 11/2 cups chocolate chips, if you opt to put them in!
- Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
- Then, bake for 10 minutes.
- When done baking, transfer to a cooling rack.
- Serve fresh and warm, enjoy!
Nutrition Facts : Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 93 mg, Fiber 1 g, Sugar 13 g, Calories 126 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
MINT CHOCOLATE PUDDING COOKIES
Steps:
- Start by preheating the oven to 375 degrees F.
- Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
- Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
- Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
- Next, in a separate small bowl, combine the flour, salt and baking soda.
- After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
- Now, add the mint extract and food coloring until desired color is achieved.
- Lastly, add in the chocolate chips. I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 11/2 cups chocolate chips, if you opt to put them in!
- Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
- Then, bake for 10 minutes.
- When done baking, transfer to a cooling rack.
- Serve fresh and warm, enjoy!
Nutrition Facts : Calories 126 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 93 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
MINT-CHOCOLATE CHIP PUDDING COOKIES
Experience perfection with our Mint-Chocolate Chip Pudding Cookies. Dip into a cold glass of milk or serve up on your upcoming dessert platter. These Mint-Chocolate Chip Pudding Cookies are moist and delicious.
Provided by My Food and Family
Categories Home
Time 55m
Yield 42 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Combine flour, dry pudding mix and baking soda; set aside. Beat butter, sugars, extract and food coloring in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in chocolate chips.
- Drop tablespoonfuls of dough into 42 mounds, 2 inches apart, on baking sheets.
- Bake 8 to 10 min. or until lightly browned. Cool cookies 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
THE BEST MINT CHOCOLATE COOKIES
Tender cookies with milk chocolate chips and peppermint extract.
Provided by MIZBRAND
Categories Desserts Cookies Drop Cookie Recipes
Time 27m
Yield 72
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
- In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 11.4 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 61.9 mg, Sugar 7.5 g
CHOCOLATE MINT GRASSHOPPER PIE
This recipe takes only 15 minutes to put together -- great to make on a busy day. Cooking time is actually refrigeration time to firm up.
Provided by TasteTester
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
- Melt chocolate as directed on package; drizzle over pie.
- Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 214.4, Fat 14.2, SaturatedFat 7.2, Cholesterol 6.6, Sodium 171.5, Carbohydrate 20.4, Fiber 0.5, Sugar 11, Protein 3
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