Chocolate Chocolate Chip Mint Cookies
Mint chip has met its match in cookies with these crispy and chewy chocolate chocolate chip mint cookies, they are full of flavor and texture any mint chip fan will love.
Servings: 30 cookies
Ingredients
- 1 cup 2 sticks butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa I used dark chocolate cocoa, specifically, Hershey's, Special Dark
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 6 drops Creme de menthe or mint extract not peppermint
- 2 cups chocolate chips i used a variety of mini, regular chips, and chunks along with the Andes candies
- 20- Andes Candies unwrapped and chopped into pieces
Instructions
- Preheat oven to 375°.
- In a large bowl beat butter with both sugars until smooth, add in one egg at a time, and mix well,
- Add in the flour, cocoa, salt, baking soda, vanilla, and mint.
- Mix until fully combined, add in chocolate chips and chopped mint candy (reserves some if you want pieces on tops of the cookies.
- Scoop out 2 tablespoons of cookie dough and place 2 inches apart on parchment-lined baking sheets.
- Bake12 per cookie sheet.
- Bake at 375° for 12 minutes or until the edges are set and crisp.
- Allow cookies to cool before moving.
- Don't place cookie dough on warm cookie sheets, it's best to use separate cookie sheets for each dozen baked.
- Icing recipe is in notes, if applying icing allow cookies to cool completely before applying.
Notes
green mint glaze icing:
1 cup powdered sugar
1 tablespoon water
1 drop mint flavor (creme de menthe or mint, not peppermint)
1 small drop green color
Mix well until smooth and desired consistency, add more water to thin out icing to drizzle.
1 cup powdered sugar
1 tablespoon water
1 drop mint flavor (creme de menthe or mint, not peppermint)
1 small drop green color
Mix well until smooth and desired consistency, add more water to thin out icing to drizzle.