Chocolate Mint Cookies
User Reviews
5
Chocolate Mint Cookies
Description
This cookie recipe starts by creaming softened butter with sugar until pale and smooth, then mixing in eggs and vanilla. Dry ingredients—flour, cocoa powder, baking soda, and salt—are folded into the wet mixture. Mint chocolate pieces (Andes or similar) are stirred in, with some reserved for pressing on top before baking. Cookies are formed into larger sized balls and spaced apart on baking sheets lined with parchment or silpat liners.
Baked at 350°F, the cookies set in about 10-12 minutes, appearing slightly soft and matte on top upon removal. They firm up while cooling, resulting in a tender yet structured texture. The combination of cocoa and mint chocolates produces a distinct mint-chocolate flavor pairing often enjoyed in confections.
The recipe permits making dough in advance and storing it chilled up to two days, or freezing dough balls for months, baking from frozen with slightly extended baking time. Baked cookies can also be frozen once cooled to maintain freshness.
Prepare dough up to two days ahead and keep refrigerated for convenience.Cookie dough balls can be frozen for up to three months; bake directly from frozen, adding a few minutes to baking time.Fully baked cookies can be frozen for up to three months when cooled and stored in freezer-safe containers.
Ingredients
- 1 cup butter , softened
- 1 1/2 cups granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2/3 cup cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 oz package baking chips or 9.5 oz bag andes mint chocolates, chopped (about 1 1/2 cups, Andes creme de Menthe flavor
Instructions
- Preheat oven to 350 degrees.
- In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated.
- Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture. Stir in mint chocolate pieces, reserving about 1/4 cup for pressing into the tops of the rolled cookie dough.
- Spoon and roll cookie dough into desired size (I like mine bigger--about 2-3 tablespoons) Place spread apart on a baking sheet lined with parchment paper or silpat liner. Bake for 10-12 minutes or just until set. (Cookies wont be shiny on top, but may appear slightly soft and will set up after removing them from the oven to cool for a few minutes.)
Notes
- Make cookie dough up to two days in advance; store refrigerated for easy baking.
- Freeze cookie dough balls up to three months and bake from frozen, extending bake time slightly.
- After baking, cool cookies completely before freezing; store in freezer-safe bags for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 133mg | 6% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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