Mint Chocolate Cookies

Mint Chocolate Cookies

Mint and chocolate is probably my favorite chocolate-related flavor combination. Peppermint patties, Thin Mints, mint chocolate chip ice cream…those are just a few of my weaknesses. Also, the holiday season and wintery weather only makes me crave these treats even more… With yesterday deemed a snow day, I decided to bake up a storm and create these divine mint chocolate cookies.

For quite a while now I have been testing out various ways t mix these two flavors into delectable treats. The first attempt that I can recall was in college when I baked boxed brownie mix with York Peppermint Patties in the middle of each piece (I definitely suggest this as a time saving option to the recipe below). But this cookie creation is probably the mint-chocolate peak for me. Double chocolate and Andes Chocolate Mints – a foolproof plan.

This recipe is my own creation based on various cookies and brownies I have made over the years. They are rich, fudgy, ultra chocolatey, minty, chewy, fluffy…everything you could ever want. My coworkers devoured them and I was told by one person that it was the best cookie they have ever had. So if that doesn’t convince you to try this out, I don’t know what will! These are great for the holiday season and yield enough for a cookie exchange or even gifts. Enjoy!

Mint Chocolate Cookies

Servings 4 Dozen Cookies

Ingredients

  • 1 cup Butter
  • 1 cup white sugar
  • 1/4 cup Brown sugar
  • 2 Eggs
  • 2 tsp. Vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup Cocoa powder
  • 3/4 tsp. Baking soda
  • 1/4 tsp. salt
  • 3/4 cup Andes chocolate mints, chopped
  • 1/4 cup Chocolate chips

Instructions

  • In a large bowl, cream butter, white sugar and brown sugar until fluffy. Mix in eggs and vanilla.
  • In a small bowl, combine flour, cocoa powder, baking soda and salt. Stir flour mixture into butter mixture until it forms a firm dough.
  • Mix in Andes chocolate mints and chocolate chips. Cover a refrigerate for 1 hour.
  • Preheat oven to 350 degrees F. Roll dough into small balls and place on ungreased baking sheet. Bake for 9 minutes. Let cool on cookie sheet before transferring to wire racks.
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