Mint Chocolate Shamrock Cookies

Mint with chocolate is marvelous together, and I found Mini Mint Chocolate Chips from Nut.com that go perfectly with my St. Patrick's Day cookie. I wanted the mini-size chips because I want to do a shamrock shape which means a cutout cookie.

I have found that if you add chips of any kind to a cookie that will be rolled and cut into shapes, the mini chips work the best. They are easy to cut through, and they do not leave big holes if part of the chip comes out while using your cutter.

I am a big mint fan, and if you are also, you may like to try a couple of other mint cookies like Irish Mint Chocolate Meringue Cookies or perhaps my Chocolate Mint Cream Cheese Cookies.

Ingredients You Will Need

• 1 cup Butter unsalted 
• 1 cup Sugar white
• 2 teaspoons Vanilla Extract
• ¼ teaspoon Mint extract
• 1 Egg
• 3 cups All-purpose flour
• 2 teaspoons Baking powder
• ½ teaspoon Kosher Salt
• 1 cup Mini Mint chocolate chips

Making Easy Cutout Cookies

Prep and Mix

Weigh or measure the sugar and set it aside. I then weigh or measure all the dry ingredients, flour, salt, and baking powder and whisk to blend.

Cream the butter and sugar for about 2 to 3 minutes. Next, add the vanilla and mint extracts, along with the egg, and mix until blended. Next, I scrape down the bowl and slowly add the flour mixture on a low mixer speed.

Finally, add the mini mint chocolate chips. At this point, I usually have a lot of chips at the bottom of the mixer bowl, so I dump everything onto a pastry mat. I finish by evenly distributing the chips throughout the cookie dough by hand.

Flatten and Wrap Cookie Dough

Split the cookie dough in half and flatten them into 2 round disks. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll and Cut Out and Bake

Take the chilled disks out of the refrigerator and split one of the disks in half. Place it on a floured surface. Gently roll out the cookie dough; if it starts to separate around the edges, it is too cold yet to roll.

You can lay your hand on the cookie dough to warm up a little and then roll out the dough.

Since I wanted the cookies to be ¼" thick, I added bands on the outside of my dowel to make sure the height was even. I do a ¼" because that is the height of the mini mint chocolate chips. It lets the chips show through the cookie dough.

Cut out 12 shamrocks and place them on a parchment-lined cookie sheet pan. I added some green sparkling sugar on top to dress them up and look green for St. Patrick's Day.

Heat oven to 350°F (175°C or 180°C) and bake for 7-9 minutes. Please move to a cooling rack once they come out of the oven.

These cookies have a mild mint taste to the cookie dough, and the chips are a great mint chocolate chip that pairs wonderfully with the cookie. Enjoy!