Mint Chocolate Chip Cookies Recipe

This chocolate chip cookie base recipe is soft, chewy and moist due to the secret ingredient. Add Peppermint Extract and some green food coloring and these are a perfect Saint Patrick’s Day treat!

Ingredients

• 1 cup

  butter, room temp (that’s usually 2 sticks)

• 3/4 cup

  brown sugar

• 1/4 cup

  sugar

• 1 teaspoon

  Peppermint Extract

• 15-20 drips

  green food coloring (optional, but fun!)

• 3.4 ounce box

  Instant Vanilla Pudding

• 2

  eggs

• 2 1/4 cups

  flour

• 1 teaspoon

  baking soda

• 2 cups

  chocolate chips

Directions

Set out the butter to come to room temp, this will take about 30 minutes.

Preheat the oven to 375-degrees.

Cream together in a large bowl with the brown sugar and regular sugar until creamy. Add the eggs, peppermint, and food coloring. Add enough color until you are happy with the result.

Stir in the pudding, flour, and baking soda. The dough will be very thick at this point. Add the chocolate chips in by hand, trying to distribute them throughout the dough.

Line your baking sheets with parchment paper (I ran out for picturing and I missed it, parchment paper really helps them slide right off the pan!) or grease the pans.

Scoop on to the pans in 1-2 Tablespoon bunches. Press down slightly with your fingers until they look like hockey pucks.

Bake each batch 8-10 minutes. Cookies are done when they edges are slightly golden. The tops will still look shiny and wet. Remove from the oven and let sit for a few minutes while they rest and finish cooking.

Remove to a cooling rack and continue with the rest of the dough.

Enjoy!