Description
Deliciously rich Chocolate Mint Cookies combining classic cocoa flavor with refreshing mint chocolate chips. These soft and slightly chewy cookies are perfect for mint chocolate lovers and easy to make with simple ingredients and straightforward steps.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup butter, softened (227 g)
- 1 1/2 cups granulated sugar (300 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
Dry Ingredients
- 2 1/4 cups all-purpose flour (280 g)
- 2/3 cup unsweetened cocoa powder (56 g)
- 1/2 teaspoon baking soda (2 g)
- 1/4 teaspoon salt (1.5 g)
Add-ins
- 10 oz package Andes creme de Menthe Baking Chips or 9.5 oz bag Andes mint chocolates, chopped (about 1 1/2 cups) (270 g)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the right temperature by the time the dough is ready for baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is smooth and pale in color, indicating the sugar is well incorporated and the butter is aerated.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing until everything is fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring even distribution of the leavening agent and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture, stirring gently until just combined to avoid overmixing.
- Add Mint Chocolates: Fold in the mint chocolate pieces, reserving about 1/4 cup to press into the tops of the cookie dough balls before baking for an attractive finish.
- Shape Cookies: Spoon or roll the cookie dough into desired sizes, about 2 to 3 tablespoons each for larger cookies, and place them spaced apart on a lined baking sheet using parchment paper or a Silpat liner.
- Bake Cookies: Bake for 10 to 12 minutes until the cookies are set. The tops may look slightly soft but will firm up after cooling. Do not overbake; the cookies should not be shiny but just set.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make ahead Instructions: Prepare the dough up to 2 days in advance and store it tightly wrapped in the refrigerator.
- Freezing Instructions: Cookie dough balls can be frozen for up to 3 months. When baking from frozen, add a few extra minutes to the bake time.
- Frozen baked cookies should be cooled completely before storing in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 21g
- Sodium: 133mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 36mg
