Soft and Chewy Mojito Cookies

Name: Soft and Chewy Mojito Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 2 h 21 min
Yield: 16 serving
Ingredients: ½ cup unsalted butter; ½ cup granulated sugar; ½ cup light brown sugar; 1 large egg; 2 tablespoons milk; 2 teaspoons rum extract; ⅛ teaspoon spearmint extract; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; lime zest; fresh mint leaves

User Reviews

4.4

66 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 21 mins
Servings
16
Calories
146 kcal
Course
Baked Goods
Cuisine
American

Soft and Chewy Mojito Cookies

Jade Rice

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Super SOFT and chewy cookies that taste like you're drinking a mojito!! Who can say no to rum, mint, lime, and sugar?

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Ingredients

Servings

½ cup unsalted butter softened (1 stick)
½ cup granulated sugar
½ cup light brown sugar packed
1 large egg
2 tablespoons milk
2 teaspoons rum extract imitation is fine, or to taste
⅛ teaspoon spearmint extract or to taste
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt or to taste
lime zest as desired for garnishing (I used Key limes)
fresh mint leaves as desired for garnishing

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
Stop, scrape down the sides of the bowl, and add the egg, milk, rum extract, spearmint extract, and beat on medium-high speed until light and fluffy, 2 minutes.
Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix until just combined, about 1 minute or less.
Using a 2-ounce cookie scoop, form approximately 16 uniformly-sized cookie dough balls, place on a large plate or platter, cover with plasticwrap, and chill in the fridge for at least 2 hours, or up to 4 days before baking.
Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray. Place the dough balls on the baking sheet, spaced evenly apart. I recommend baking 8 cookies per sheet.
Bake for 10 to 12 minutes, or until pale golden and edges have just set, even if slightly undercooked and glossy in the center. Cookies will firm up as they cool. The cookies in the photos were baked for exactly 11 minutes and have chewy edges with super soft pillowy centers. For firmer cookies, extend baking time by 1 to 3 minutes. Start checking at 9 minutes since all ovens, exact size of dough balls, and preference for doneness will vary.
Allow cookies to cool on the baking sheet for 10 minutes before removing.
While cooling, garnish with lime zest and mint to taste. Garnished cookies should be eaten within a few hours because the lime zest and mint will start to discolor within a few hours.

Notes

Storage: Store ungarnished cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Dough base adapted from Sugar-Doodle Vanilla Cookies.

Nutrition Information

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Serving 1 Calories 146kcal (7%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 27mg (9%) Sodium 153mg (6%) Sugar 12g (24%)