How long would it take to prepare a whole chicken, rice, and veggie dinner? Yes! On a hectic weeknight, you can quickly prepare this vibrant and wholesome one-pan meal. You don’t need to turn on the oven because this recipe can be made on the stovetop. During the cooking process, you can make a salad and, if you like, heat up some tortillas or bread.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 mins |
| Total Time: | 31 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon cream of tartar
- 2 cups semisweet chocolate chips
- 10 drops green food coloring, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs. Stir in vanilla extract and peppermint extract. Dissolve baking soda in hot water and mix into the batter.
- Combine flour, salt, and cream of tartar in a separate bowl. Add to the batter gradually; mix well. Stir in chocolate chips.
- Drop spoonfuls of batter onto ungreased baking sheets.
- Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets for 1 minute; transfer to a wire rack to cool completely.
- Try using creme de menthe chocolate chips or chopped Andes(R) mints.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 80 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for my husband’s employees and they were a major hit. I didn’t use any food coloring but he told me there were a lot of compliments on the flavor. The balance of chocolate chip and peppermint was just right. I’m thinking about making them using different colors for other holidays and events for the students in my pre-K class, I think they will love it. I recommend
Used tsp fresh lemon juice as I didn’t have cream of tarter, twice the color first batch and 5 drops more second batch (I was making them to appeal to a 4 year old), 3/4 cup each of sugars, and 1 cup each of Bailey’s Irish cream morsels semi bitter sweet chocolate . Cooked 13′ for slightly mounded tablespoon. It didn’t say when to add color but I would add with extracts the next time. I would make again.
10 minutes was definitely not long enough for mine. I baked for around 15 minutes until the edges were slightly brown. When I tried taking them out at 10 minutes they were very under done. Baking time aside, these were delicious. I used mini chocolate chips. I will definitely make these again.
Made these for church on Sunday, one batch with peppermint and one with almond. I didn’t even get to sample one they were gone that quick.