Mint Chocolate Chunk Cookies
This is one of my go-to Christmas cookie recipes and they’re SO yummy! I highly recommend this one!
1 cup butter
1 cup brown sugar
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
12 drops green food coloring — (more or less to preferred shade)
2 cups semisweet chocolate chunks
2 cups creme de menthe baking chips
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, salt and food coloring; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in chips and chunks. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
(Photo only credit: nutellaenchanted)
St.Patrick’s Day Clover Cookies
St. Patrick’s Day Cookie
- 4 cups sifted all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Green sanding sugar
Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs
Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.
Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.
Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.
For more info and video go to the Martha Stewart page