Mint Chocolate Cookies
Mint and chocolate is such a classic combination, and these mint chocolate cookies do not disappoint! Perfect for parties, gifting, or an everyday treat.
Servings: 18
Calories: 233kcal
Equipment
- Baking pan
- Parchment Paper
- Mixer
Ingredients
- 1 ⅓ cup all-purpose flour 166 grams
- ½ cup cocoa powder 50 grams, Dutch processed preferred
- 1 tsp salt
- ½ tsp baking soda
- 6 oz unsalted butter 1.5 sticks, room temperature
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 2 tsp unsulphured molasses
- 1 tsp vanilla extract or vanilla paste
- 1 egg room temperature
- 1/4 tsp peppermint extract
- 4.67 oz Andes Mints (1 box) 28 mints, roughly chopped
- 3/4 cup chocolate chips
Instructions
- Mix sugar, brown sugar, and molasses in a bowl. It’s fine if it’s clumpy and not perfectly mixed together. Set aside.
- Whisk or sift together the flour, cocoa powder, salt, and baking soda. Set aside.
- Cream the butter for 2-3 minutes until light and very creamy.
- Add the sugar mixture and mix another 2-3 minutes, scraping down the sides of the bowl.
- Add the egg, vanilla, and mint extract. Mix until combined.
- Add the flour mixture, and mix until just combined, scraping down the sides of the bowl if necessary. Try not to over mix the dough. It should be very thick and fudgy.
- Gently mix in the chocolate.
- Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it. If desired, add more crushed chocolate mints to the top of the balls of cookie dough.
- Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively you can simply chill the entire bowl of cookie dough for at least 30 minutes before scooping and baking.
- While dough is chilling, preheat oven to 325 ℉.
- Once dough is chilled and the oven has pre-heated, drop 1.5-2 tablespoons of dough at a time on a parchment or silicone mat lined baking sheet, keeping the balls of dough 1-2 inches apart.
- Baking 10-12 minutes until firm around the edges. Watch closely, since they’re so dark it can be easy to burn or over bake.
- Let cool before removing from the baking sheet. They will be very soft at first, but firm up as they cool. Enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even sized cookies.
- This recipe makes 18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
- These will last 3-5 days in an airtight container at room temperature and can be frozen up to two months.
Nutrition
Serving: 1Cookie | Calories: 233kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 173mg | Potassium: 93mg | Fiber: 2g | Sugar: 21g | Vitamin A: 266IU | Vitamin C: 0.05mg | Calcium: 25mg | Iron: 1mg
