If you’re a fan of chocolate and mint, then you’re in for a treat! Hershey’s Mint Chocolate Chips are the perfect way to add a refreshing twist to your favorite baked goods. Whether you’re making cookies, brownies, or even pancakes, these chocolate chips will take your recipes to the next level.
In this blog post, we’ll be sharing two delicious recipes featuring Hershey’s Mint Chocolate Chips. But first, let’s take a closer look at these tasty morsels.
Ingredient
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Hershey’s Mint Chocolate Chips
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, and mix until well combined.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in Hershey’s Mint Chocolate Chips.
- Drop dough by rounded tablespoonfuls onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until edges are set and centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
- Serving Size: 1 cookie
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 90mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 2g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Total Time: 25 minutes
Equipment
- Mixing bowls
- Mixing spoon or electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These Mint Chocolate Chip Cookies are perfect for any occasion. Serve them as a sweet snack or dessert, or bring them to a party or potluck to share with friends and family.
Variations
If you want to switch things up, try adding chopped nuts or dried fruit to the cookie dough. You could also try using different flavors of chocolate chips, such as dark chocolate or white chocolate.
Substitutions
If you don’t have Hershey’s Mint Chocolate Chips on hand, you could use regular chocolate chips and add a teaspoon of peppermint extract to the cookie dough instead.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Tips
- For soft and chewy cookies, be sure not to overbake them.
- Use room temperature butter for easier mixing.
- Don’t skip the step of letting the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This will help them set and prevent them from falling apart.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s all you have on hand. Just be sure to reduce the amount of salt in the recipe accordingly.
Can I use a different type of sugar?
You could use all granulated sugar or all brown sugar if you prefer. Just keep in mind that this will affect the texture and flavor of the cookies slightly.
Yes, you can freeze the cookie dough for up to 3 months. Simply shape the dough into balls and freeze them on a baking sheet before transferring them to a freezer-safe container or bag.
Recipe #2: Mint Chocolate Chip Pancakes
Ingredient
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup Hershey’s Mint Chocolate Chips
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Add wet ingredients to dry ingredients and whisk until well combined.
- Stir in Hershey’s Mint Chocolate Chips.
- Heat a nonstick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges begin to dry, then flip and cook until golden brown.
- Repeat with remaining batter.
- Serve with butter and syrup, if desired.
Nutritional Information
- Serving Size: 1 pancake
- Calories: 160
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 390mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 4g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Equipment
- Large mixing bowl
- Whisk
- Nonstick skillet
- Spatula
Serving Suggestions
These Mint Chocolate Chip Pancakes are a fun and festive breakfast or brunch option. Serve them with butter and syrup, or get creative and add whipped cream, berries, or chopped nuts on top.
Variations
For a healthier twist, try using whole wheat flour and almond milk instead of all-purpose flour and milk. You could also add a mashed banana or pumpkin puree for extra fiber and nutrients.
Substitutions
If you don’t have Hershey’s Mint Chocolate Chips, you could use regular chocolate chips and add a teaspoon of peppermint extract to the batter instead.
Storage
These pancakes are best enjoyed fresh, but you could store any leftovers in an airtight container in the refrigerator for up to 2 days.
Tips
- Don’t overmix the batter – it’s okay if there are some lumps.
- For evenly sized pancakes, use a measuring cup or ladle to portion out the batter.
- To keep the pancakes warm while you’re cooking the rest of the batch, place them on a baking sheet in a 200°F oven.
Frequently Asked Questions
Can I use a different