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Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies are made in two layers, one mint and one chocolate, are filled with delicious chocolate chips and perfect for St. Patrick's Day.

Course Dessert
Cuisine American
Keyword Mint Chocolate Chip Cookies
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 18 servings
Calories 247 kcal
Author Catalina Castravet

Ingredients

  • 2 sticks butter room temperature
  • cups sugar
  • teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon mint extract
  • cups all-purpose flour
  • 3 tablespoons cocoa powder unsweetened
  • 5-8 green gel food coloring drops
  • 1/2 cup chocolate chips

Instructions

  1. In the bowl of an electric mixer fitted with the wire attachment beat butter on medium speed until fluffy, about 30-40 seconds.
  2. Scrape the bowl, and whisk in sugar, salt, baking powder and mint extract. Scrape the bowl as needed and beat until combined. Beat in the egg and when combined, replace the wire attachment with the paddle attachment and gently beat in flour. If the dough is too soft, add ½ cup of flour. The dough must have the texture of play dough.
  3. Divide the dough in half, and using a spatula, knead in the green food coloring in one half.
  4. Add the remaining half to the bowl of a mixer and gently beat in cocoa powder until fully combined.
  5. Roll dough into two balls, cover in plastic wrap and chill in the refrigerator for 10-15 minutes so its easier to work with.
  6. Cover your working area with one layer of plastic wrap, 15 - 16 inches long. Remove the dough from the refrigerator and unwrap.
  7. Place the green dough ball onto the plastic wrap on the counter, flatten it and using a rolling pin shape it into a rectangular, about 10X9. Repeat with the chocolate dough ball, but make the rectangular one inch smaller.
  8. Transfer the chocolate rectangle onto the green rectangle. Its ok if the dough tears down in some spots, use your fingers to shape it. The dough must be soft and easy to work with. Press the chocolate chips into the chocolate layer.
  9. The chocolate rectangle is on top of the green rectangle that sits on plastic wrap. Using the plastic wrap lift the edge that is closer to you and start rolling the dough into a cookie roll. The dough now resembles a cookie roll covered in plastic wrap. You can shape it as a log, or make it more round, as you prefer. Secure the ends and place in the fridge for at least 6 hours.
  10. The dough can be made in advance and left in the fridge overnight, or even for 2 days. When you are ready to bake the cookies, preheat oven to 350F. Remove the cookie roll from the refrigerator and slice in ½ or ¼ inch rounds.
  11. Line two cookie sheets with parchment paper and arrange the cookies 1½ inches from each other.
  12. Bake for 10 minutes. Mid baking switch the sheet trays in the oven: the upper one goes to the bottom, and the bottom one is moved up.
  13. The cookies are done when the edges are firm and the bottoms light brown.
  14. Remove from the oven and let the cookies cool on the cookie sheets for 2 minutes, after that transfer to a cooling rack.
Nutrition Facts
Mint Chocolate Chip Cookies
Amount Per Serving
Calories 247 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 188mg8%
Potassium 149mg4%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 16g18%
Protein 3g6%
Vitamin A 510IU10%
Calcium 54mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.