I stole this recipe for Chocolate Mint Cookies from tastesbetterfromscratch.com. This delicious cookies are pretty and easy to make. First butter and sugar are creamed together, then eggs and vanilla are mixed in. Flour, cocoa powder, baking soda and salt are mixed together in a separate bowl before adding to the butter mixture. Mint baking chips are folded into the dough. Once the cookies are scooped onto a baking sheet, more mint chips are pressed into the top before baking. This cookie recipe is a terrific addition to any cookie jar, no matter where you hid it.
The ingredients for this recipe are: 1 cup butter, 1 ½ cups granulated sugar, 2 large eggs, 1 tsp vanilla extract, 2 ¼ cups AP flour, ⅔ cup unsweetened cocoa powder, ½ tsp baking soda, ¼ tsp salt and 10 oz package Andes crème de Menthe Baking Chips
Preheat oven to 350 F. In a large bowl cream together butter and sugar until smooth and pale colored. Then add eggs and vanilla and beat until mix is well incorporated.
In a separate bowl stir together flour, cocoa powder, baking soda and salt.
Next add to the butter mixture.
Stir in mint chocolate pieces, reserving ¼ cup for pressing into the tops of the rolled cookie dough.
Spoon and roll cookie dough into desired size. Place on baking sheet lined with parchment paper or silpat liner.
Bake for 10-12 minutes or just until set. (Cookie won’t 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.)
Enjoy!
If you liked this recipe for Chocolate Mint Cookies then you can also try Soft Batch Andes Mint Cookie Bars, Peppermint Hot Chocolate Brownie Cookies, Crackle Brownie Cookies or Hot Chocolate Cookies.
Chocolate Mint Cookies
Ingredients
- 1 cup butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups AP flour
- ⅔ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 10 oz package Andes crème de Menthe Baking Chips or 9.5 bag Andes mint chocolates, chopped (about 1 ½ cups)
Instructions
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Preheat oven to 350 F.
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In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix is well incorporated.
-
Stir together flour, cocoa powder, baking soda and salt. Then add to the butter mixture. Stir in mint chocolate pieces, reserving ¼ cup for pressing into the tops of the rolled cookie dough.
-
Spoon and roll cookie dough into desired size. Place on baking sheet lined with parchment paper or silpat liner. Bake for 10-12 minutes or just until set. (Cookie won’t 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.)
Recipe Notes
Make ahead: make the dough up to 2 days ahead of time and store it in the refrigerator.