Yes, I am posting another cookie recipe. I am not going to apologize because these are worth posting and “tis the season,” right? I just can’t stop baking. I love baking during the holidays and I need to-we have lots of friends, neighbors, and co-workers that deserve treats.
I decided to make a batch of chocolate mint cookies because they are perfect for the holidays. The dark chocolate cookie dough was perfect for the bright green mint chips. These cookies are ooohhh soooo chocolaty! They are soft, rich, and the mint chips add a refreshing touch. I think I will have to add these to my favorite holiday cookie list. They are too good to not bake.
Forget the after dinner mint and grab a chocolate mint chip cookie instead. Your mouth and tummy will thank you.
Chocolate Mint Chip Cookies
Makes 3 dozen cookies
1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips-I used Guittard
Directions:
Preheat oven to 325 degrees F and line baking sheets with silicone baking mat or parchment paper.
Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. You can make the dough a few hours or 2 days before baking and it will be fine. Just wrap it up and keep in the fridge.
Scoop the dough onto a parchment- or silpat-lined cookie sheet, press down on them slightly, and bake for 14-15 minutes…for a normal size cookie. Let the cookies cool completely on the cookie sheet, they will set up as they cool. Store in an air-tight container, they will stay fresh for a couple of days.
If you like these chocolate mint cookies, you might also like:
Chocolate Mint Thumbprints from Two Peas and Their Pod
Chocolate Peppermint Crunch Cookies from Two Peas and Their Pod
Andes Chocolate Mint Cookies from Eat Me, Delicious
Winter Mint Cookies from Dog Hill Kitchen
Chocolate Mint Wafers from Recipe Girl
Subscribe to Two Peas and Their Pod by RSS
Follow Two Peas and Their Pod - Twitter
Get updates via Facebook
I just baked them and i’m not sure if they shoul be soft.
I had them in an oven for 14 minutes and they nice and kind of crunchy they are really good.
Are they supposed to be the soft or a little crunchy?
I just baked them, they came out delicious but a little crunchy. My husband said that they should be softer. I baked them for 14 minutes. Are they supposed to be soft or crunchy? Thank you
These don’t have any eggs in them?
I made the dough last night and started baking this morning — these are really wonderful — thanks for posting!
Maggie-they are a little crunchy on the edges, but the middles should be soft. Your oven might be a little different than mine. Try taking them out a little sooner and they should be soft.
Allison-There are no eggs, it is not a typo!
Melissa-Glad you enjoyed these cookies.
My grocery store no longer carries these dark chocolate & mint chips and the Nestle website doesn’t show them. Have they been discontinued? The cookies were great!
[...] Chocolate Mint Chip Cookies Recipe source: Two Peas & Their Pod [...]
I am reading the recipe and am a bit confused. What do you mean by
* dutch-process cocoa-make sure to use dutch process*? If you could let me kow that would be great. I am planning on using chopped up Andees mints instead of mint chips, think it will work?
Mandi-dutch process is a darker cocoa, if you can’t find it, go ahead and use regular unsweetened cocoa, the cookies just won’t be as dark. The Andes mints will work perfectly!
[...] Chocolate Mint Chip Cookies Recipe source: Two Peas & Their Pod [...]