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.
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
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.
Split the cookie dough in half and flatten them into 2 round disks. Wrap in plastic wrap and refrigerate for 30 minutes.
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!
These cookies can be stored in a container with or without a tight-fitting lid. I put a piece of parchment paper between the layer.
Mint Chocolate Shamrock CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup (200 g) Sugar white
- 2 teaspoons (2 teaspoons) Vanilla Extract
- ¼ teaspoon (0.25 teaspoon) Mint extract
- 1 (1) Egg
- 3 cups (375 g) All-purpose flour
- 2 teaspoons (2 teaspoons) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 1 cup (236.59 g) Mint chocolate chips
- Weigh the sugar and set it aside. Then weigh the flour, baking powder, salt and run a whisk through the flour to blend.
- Cream the butter and the sugar until it is light and fluffy, about 3 minutes. Next, add the vanilla and mint extracts and blend before adding the egg. Make sure to incorporate the egg. Now scrape down the bowl gradually add the flour at a low speed. Scrape the bowl if needed. You do not want to over mix the flour. Finally, add the mini mint chocolate chips.
- I place the cookie dough on a pastry mat and work the dough to make sure all the flour is incorporated and evenly distribute the mint chocolate chips. Next, divide the dough in half and flatten each half down to a round disk shape. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
- Take the disks out of the refrigerator and split one of the disks. Place the half on a floured pastry mat. If it is still cold, lay your hand on the dough to warm it slightly. It will roll more easily. Roll out the dough and lay 12 cutout cookies on a parchment-lined cookie pan using a shamrock or another cookie cutter. Sprinkle some green sparkling sugar on top of each cookie.
- Heat oven to 350°F (175°C or 180°C). Bake for 7-9 minutes and move to a cooling rack when they come out of the oven. These cookies will look pale, but don't overbake. If you start to see light brown around the edges, you may have waited too long to pull them out of the oven.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.