Double Chocolate Mint Cookies

My son, Steven, recently informed me that we had a problem. The cookie jar was empty. With a twinkle in his eye, he asked, “Would you like to fill it up with Chocolate Mint Cookies?”

My newest cookie creation has been a hit in our household. It started last December when I passed by a holiday display of various specialty ingredients and spotted a bag of what I thought were Guittard mint chocolate chips. Not usually an impulse buyer, I couldn’t pass these up. Here would be something special to surprise the family…a twist to a chocolate chip cookie. But I was the one surprised when I got home, re-read the label and found the chips were just mint chips…not chocolate after all, and they were green!

This would call for a new recipe, which turned out to be this recipe: chocolate dough with mint AND chocolate chips. Yum, yum, yum. Not only do they look beautiful, they taste delicious! You’ll want to give these a try…but don’t expect them to fix the problem of an empty cookie jar. Fill the jar with these, and it will soon be empty again.

Double Chocolate Mint Cookie Recipe:

  • 1/2 cup softened butter
  • 1/2 sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 cup + 2 Tbsp cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 Tbsp milk
  • 1/2 cup chocolate chips
  • 1/2 cup Guittard mint chips, divided

Cream butter and sugars on medium high speed until light and fluffy. Add vanilla and egg and beat again, stopping a couple times to scrape down the bowl. Whisk dry ingredients in a bowl together. Add to creamed mixture and mix until combined. Add the milk and beat again. Stir in the chocolate chips and 1/4 cup of the mint chips. The dough will be sticky. Cover tightly with plastic wrap and refrigerate for at least 3 hours.

Remove from refrigerator and allow to set out for 20 minutes before handling. Roll the cookie dough in balls and top each ball by pressing in about 3 mint chips. Bake at 350 degrees for about 10 minutes. Allow cookies to rest on the pan for about 5 minutes before moving them to a cooling rack.

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