Mint No Bake Chocolate Protein Cookies 6 Steps Amazing
By Pauline Ortiz
Prep
10 min
Cook
8 min
Total
18 min
Servings
28
Level
Easy
I bake 28 large mint chocolate chip cookies using 1/4-cup portions of dough․ They are crisp on the outside and chewy on the inside‚ with dark chocolate pieces in green peppermint cookie dough․ No other holiday toppings are needed for these cookies․
I cream softened butter and sugar on medium speed until light and fluffy‚ then add eggs and an additional egg yolk․ Peppermint extract and green food coloring are added at this stage․ I suggest using peppermint extract instead of mint extract for these cookies‚ as cookies made with mint extract have been described as tasting like toothpaste․
I stir some chocolate into the cookie dough toward the end of the mixing process‚ breaking some of the chocolate into smaller pieces․ I like having both whole and broken pieces of chocolate in bigger cookies․ Stirring in pieces of chocolate helps ensure that cookies will have pieces of chocolate and also leaves larger pieces in the cookies․ Avoid overmixing the dough‚ as it can make cookies tough․
These are giant cookies․ I make eight cookies per sheet in an oval shape that is longer than it is wide․ Let the cookies cool on the sheet for 5 minutes before placing them on a rack to cool completely․ Cooling the cookies on the sheet reduces breakage in the centers when transferring them to a rack․
Why you'll love this recipe
- Mix dry ingredients in a separate bowl and add them all at once․
- Line baking sheet with parchment or silicone baking mat․ Cool cookies on wire rack․
- A food processor can help break up the chocolate if you don't want to use a knife․
- The dough can also be baked in one skillet as a flat cookie instead of using scoops․
- For Christmas colors‚ divide the dough in half and dye one half red and the other half green․
Ingredients
- •1 cup butter (softened)
- •1 ½ cups sugar
- •2 large eggs
- •1 egg yolk
- •1 teaspoon peppermint extract (or more to taste)
- •10 drops green food coloring
- •3 ¼ cups flour (spooned and leveled)
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 teaspoon cream of tartar
- •½ teaspoon kosher salt
- •12 ounces dark chocolate chips (divided, semi sweet chips are fine)
Instructions
- 1
Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a Silpat.
- 2
Beat the softened butter and sugar in a large bowl or stand mixer. Scrape the bowl, then beat on medium for about 2 minutes, until light and fluffy.
- 3
Mix in the eggs, egg yolk, peppermint extract, and green food coloring.
- 4
Combine the flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Add the dry mixture to the wet mixture and mix until the flour is almost incorporated.
- 5
Add half of the chocolate chips to the dough. Coarsely chop the remaining chocolate chips with a knife or food processor.
- 6
Add the chopped chocolate and mix only until combined.
- 7
Cover the dough and refrigerate for about an hour.
- 8
Use a 1/4-cup measuring cup to portion the dough, then shape each portion into a long oval egg shape. Set the dough upright on a parchment- or silicone-lined cookie sheet, using only 8 cookies per pan.
- 9
Bake at 350 degrees F for about 8 to 10 minutes, until the edges are barely starting to brown. The centers should be mostly matte, though a little shine is fine.
- 10
Cool the cookies on the pan for 5 minutes, then move them to a cooling rack.
FAQ
Nutrition (per serving)
Calories
224
Protein
3g
Fat
11g
Carbs
29g
Reviews
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