St. Patrick’s Day Mint Chocolate Chip Cookies are a tasty treat to enjoy on St. Patrick's Day. Perfect for parties & a favorite of mint chocolate lovers.
Prep Time 10minutes
Cook Time 12minutes
Total Time 4hours22minutes
1stickbutter- room temperature(1/2 cup)
3/4cuppacked brown sugar
1egg- room temperature
2cupsall-purpose flourscooped lightly - not spooned into your measuring cup- just don't pack it in there firmly
1boxinstant vanilla pudding3.4 ounce - not cook & serve
3/4cupsemi-sweet chocolate chips + more for after baking
1cupwhite chocolate chips+ more for after baking
1cupMint St. Patrick's Day M&M's - divided
In mixer bowl - beat butter, margarine, sugar & brown sugar together until fluffy.
Add egg & vanilla - beat well.
Add in flour, pudding mix, baking soda & salt. Slowly stir at first & then beat until all ingredients are completely incorporated.
Slowly stir in chocolate & white chocolate chips.
Fold in 1/2 of the M&M's.
Remove beater, cover & refrigerate overnight. (4 hours minimum- extremely important that you do this)
The next day preheat oven to 350 degrees.
Roll dough into balls - it will be firm & you will need to press it all together.
Place dough balls on the baking sheet & bake for 9-12 minutes. (mine were perfect at 11)
Remove & immediately top each cookie with a few extra chocolate chips, white chocolate chips & M&M's before they cool.
Leave cookies on baking sheet to cool.
Repeat this process with remaining dough.
Store in an airtight container at room temperature.
I used THREE - 3/4 baking sheets for all these cookies. It's important to not place dough on a hot cookie sheet. Start with a cold cookie sheet with each batch to ensure that the cookies bake consistently.