Preheat oven to 350 (F).
Mix sugar, margarine, mint extract, and egg in large bowl.
Stir in flour, baking soda, and salt.
Stir in mint chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11-13 minutes, or until light golden brown.
Cool slightly; remove from cookie sheet and cool completely.
ix in egg and fresh mint until well combined.
Slowly
1. Put 2 large scoops of Mint Chocolate Chip Ice Cream into a blender.
ntil rougly combined, add the mint chocolate chips and mix well.
x11 pan.
Spread the chocolate ice cream over the crust
epid.
Meanwhile, melt the chocolate, and allow it to cool
tir in 1/2 c mint chocolate chips and 1/2 c
oiling) water, 1 cup of mint chocolate chips; stir until smooth.
Place 4 cups boiling water over tea bags.
Let steep 10 minutes.
Remove tea bags; add sugar and chocolate syrup.
Stir until dissolved.
Let cool; chill to serve.
Place one scoop of mint chocolate chip ice cream in each glass.
Add tea base; top off with 2 tablespoons club soda per glass.
Serves 6.
Combine 1 cup nondairy coffee creamer-powder, confectioners sugar and cocoa.
Add chocolate extract and mint extract.
Beat at low speed until thoroughly blended.
Stir in mint chocolate mixture into a cup of hot coffee.
The mint chocolate mixture can be stored into an airtight container.
lour and mix in. Add mint chocolate chips until well incorporated. Roll
Spoon ice cream into crust, mounding it higher in the center.
Melt chocolate chips and stir until smooth.
Drizzle over the ice cream.
Freeze for at least 6 hours or up to 2 months.
Remove from freezer 15 minutes before serving.
Slice and enjoy!
oiling) water, 1/2 cup mint-chocolate chips and butter.
Stir
Preheat oven to 375\u00b0.
Melt over hot (not boiling) water, 3/4 cup mint-chocolate morsels; stir until smooth.
Remove from heat; cool.
In bowl, combine flour, baking soda and salt; set aside. In another bowl, combine melted chocolate, butter, brown sugar, sugar and vanilla; beat well.
Gradually blend in flour mixture. Stir in remaining 3/4 cup mint-chocolate morsels and nuts.
Melt 1 cup of mint chocolate chips and 1/4 cup
utter, brown sugar, water and mint chocolate chips. Cook over low heat
o 350\u00b0.
Melt mint chocolate chips over hot (not boiling
In a bowl, combine flour, baking powder and salt.
Set aside. Over hot (not boiling) water, melt 1 cup mint chocolate chips, stirring until smooth.
In a bowl, beat butter and sugar until creamy.
Add melted mint morsels and vanilla.
Beat in eggs. Gradually beat in flour mixture.
Stir in remaining 1/2 cup mint morsels.
Wrap dough in plastic wrap.
Freeze until firm.
3/4 cup of the mint-chocolate chips; stir until smooth.
Shake with ice and strain.
Garnish with fresh mint and chocolate stick.