Back when Baskin Robbins was still the neighborhood ice cream shop, I would always, without fail, order mint chocolate chip cookies. When birthdays came around, ice cream cakes from Baskin Robbins were also my favorite. Then they also used to have those 31 cents a scoop night where my friends and I waited hours to get not one, but TWO scoops. That was a pretty big deal.
Oh, and then once I got to college they sold scoops of ice cream for 99 cents, and sometimes you would get lucky with the more generous servers who would fill up an entire cup’s worth of ice cream. Me and my roommate got the 99 cents ice cream almost every single day at one point. Her favorite is actually mint chip, which is also the inspiration behind this recipe (yes, I’m featuring a recipe that I didn’t make!). I’d say these cookies are actually refreshing because of that minty taste you get and they’re gorgeous in color.
I’m not a cookies and milk type of person because I never really liked the taste of milk growing up, but almond milk will have to do.
They’re super chewy yet still soft, which is exactly how I love my cookies. I still have yet to conquer the New York Times chocolate chip cookie recipe.
And a huge thank you to Mai for sharing her delicious creation!
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoons salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cups sugar
- 2 eggs
- 1/2 teaspoon peppermint extract
- 3/4 cup semisweet chocolate chips
- Green and blue food coloring
- Cream butter and sugar in large mixing bowl until light and fluffy.
- Add eggs, peppermint extract and food coloring to bowl until smooth.
- Combine flour, baking soda and salt in separate bowl.
- Add dry ingredients into wet ingredients, mix well.
- Fold in chocolate chips.
- Drop tablespoon size portions, 2 inches apart onto baking sheet.
- Bake at 375 °F for 10-12 minutes or until edges are lightly browned.
- Allow to cool before serving.