Ingredients for Chewy Mint Chocolate Chip Cookies
- Butter Flavor Shortening
- ¾ cup packed brown sugar
- White Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Bread Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Creme De Menthe Baking Chips
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How to Make Chewy Mint Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line 3 baking sheets with parchment paper.
- In a large bowl or stand mixer, cream together 1 cup (2 sticks) softened shortening, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups Andes mint chocolate chips.
- Using a 1 ½-inch cookie scoop or a tablespoon, drop rounded cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11-13 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
6g
Carbs
4g
