Mint isn’t one of my favourite flavours but when I made these cookies I remembered how much I like the combination of mint and chocolate. They are actually quite refreshing to eat, which is an odd thing to say about cookies but it is true in this case.
A batch of these takes just minutes to whip up. If you don’t have any peppermint essence then you could use some creme de menthe liqueur instead – but probably best not to feed that version to children… 😉
If you prefer normal sized cookies then just form smaller balls with the dough and reduce the cooking time by a minute of two.
Ingredients – makes 12 giant cookies:
- 125g/4.5 oz unsalted butter, softened
- 3/4 cup (firmly packed) brown sugar
- 1 egg
- 1 and 3/4 cups self raising flour
- 1 teaspoon peppermint essence
- 1/4 teaspoon green food colouring
- 1/2 cup dark chocolate chips
- Heat your oven to 170C/150C fan forced/340F and line 2 baking trays with baking paper.
- Beat together the butter and sugar until fluffy, then beat in the egg.
- Mix in the flour until combined.
- Fold through the peppermint essence and food colouring. Make sure the green colour is evenly through the mixture.
- Fold in the chocolate chips.
- Form handfuls of the dough into 12 large balls and place on the baking trays. Leave some room around each ball but do not flatten them yet.
- Bake for 10 minutes then remove from the oven and use a spatula to flatten each of the cookies slightly.
- Bake for another 5-7 minutes or until just starting to turn lightly golden.
- Remove from the oven and leave to cool on the tray for 5 minutes. Transfer to a wire rack to cool completely.
- Serve and enjoy!