Description
Indulge in the rich and refreshing flavor of Chocolate Mint Cookies, combining silky cocoa with cool mint chocolate chips for a delightful treat. These soft yet set cookies are easy to prepare and perfect for any occasion, offering a perfect balance of chocolatey goodness and minty freshness.
Ingredients
Units
Scale
Cookie Dough
- 1 cup butter, softened (227 g)
- 1 1/2 cups granulated sugar (300 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
- 2 1/4 cups all-purpose flour (280 g)
- 2/3 cup unsweetened cocoa powder (56 g)
- 1/2 teaspoon baking soda (2 g)
- 1/4 teaspoon salt (1.5 g)
- 10 oz package Andes creme de Menthe Baking Chips or 9.5 oz bag Andes mint chocolates, chopped (about 1 1/2 cups) (270 g)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and pale in color, which helps create a tender texture and proper structure for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring these dry ingredients are evenly distributed for uniform taste and texture.
- Combine Mixtures: Gradually stir the dry ingredients into the butter mixture until just combined, taking care not to overmix to maintain cookie tenderness.
- Add Mint Chocolate Chips: Fold in the mint chocolate pieces, reserving about 1/4 cup to press onto the tops of the cookie dough balls later for an attractive finish.
- Shape Cookies: Using a spoon, portion and roll the dough into balls about 2-3 tablespoons each, placing them spaced apart on a baking sheet lined with parchment paper or a silpat liner to prevent sticking and ensure even cooking.
- Press Reserved Chips: Gently press the reserved mint chocolate chips onto the top of each dough ball for a decorative look and extra mint flavor.
- Bake: Bake the cookies for 10-12 minutes or until they are just set. They will appear slightly soft on top but will firm up as they cool.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring the perfect texture.
Notes
- Make ahead Instructions: Prepare the dough up to 2 days in advance and store it refrigerated to enhance flavors and save time.
- Freezing Instructions: Cookie dough balls can be frozen for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- To freeze baked cookies, cool completely and store in a freezer-safe bag for up to 3 months without compromising freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 235 kcal
- Sugar: 21 g
- Sodium: 133 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg
