There were several mint cookie recipes on Pinterest over the holidays and I really wanted to try one of them out. And I’m sure they are all delicious.
The problem was, these recipes called for either Andes Mints, mint chocolate chips or mint M&M’s… none of which I had on hand at the time.
So… I altered our favorite chocolate chip cookie recipe by adding green food color to the dough and replacing the vanilla extract with peppermint extract. The results were so yummy and required no extra trip to the grocery store!
I made the dough up to the point of adding the chocolate chips and then added green paste food coloring a little at a time, until it reached a minty green shade. Then I replaced the 1 teaspoon of vanilla called for in the recipe with 3/4 teaspoon of peppermint extract. I would recommend starting with slightly less peppermint and then adding more if it isn’t minty enough.
Here’s our recipe, but you certainly can use your family’s favorite:
CHOCOLATE CHIP COOKIES:
2/3 cup Crisco shortening
2/3 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla or 3/4 –1 teaspoon peppermint extract**
Mix together in a large bowl until light and well blended.
**To make Mint Chocolate Chip Cookies, at this point mix green paste food coloring into the dough until it reaches a minty green shade. Replace vanilla extract with peppermint extract, starting with less and adding more if it isn’t minty enough :)
Stir in 12 ounces of chocolate chips (about 2 cups). Add dry ingredients:
3-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Drop on ungreased cookie sheets and bake at 375 for 10 minutes.