Mint Chocolate Chip Mocha Mint Chocolate Chip Cook... |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 1820 |
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Chocolate fest on the blog today ( ) This is one of three chocolate cookie recipes. Mint or Mocha Mint chocolate chip...a classic. Ingredients:
2 1/4 c flour |
1 tsp baking soda |
1/2 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ chocolate instant pudding |
2 (large) eggs |
1 tsp mint extract |
30 andes™ creme de menthe thins, broken in half (1 c) |
1 c semi-sweet chocolate chips |
1 tbsp instant coffee, finely ground (optional for mocha mint) |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 3 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and mint extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the Andes™ pieces and semi-sweet chocolate chips, blending well.
4. Using a standard (2 oz) ice cream scoop, drop cookie dough on to an un-greased cookie sheet. (or use rounded tablespoons if you prefer.)
5. For 2 oz cookie, bake at 350 degrees for 16 minutes. For rounded tablespoon cookies, bake for 12-13 minutes. After one minute, transfer from pan to wire rack to cool.
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