September 2, 2012

Chocolate Mint Cookies

I usually only make these guys around christmas time but they were requested by my brother so I made them! They're a chewy chocolate cookie made extra, extra soft and stuffed with andes mint chocolates until they're brimming with minty pieces!

Can you tell that they're super moist and refreshingly delicious?

I've historically tried regular cookies with andres mint and also chocolate cookies with the mint and found that the chocolate variety not only look better, but also just help meld together with the flavors of the candies - so ever since then, these chocolate cookies have been a keeper.

 Chocolate Mint Cookies
adapted from:

1 1/4 cup butter, softened to room temperature
2 cups sugar
2 eggs
2 teaspoons vanilla
3/4 cup cocoa powder
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package Andes Mint Chocolates (about 28)

Preheat the oven to 350F. Cream together your flour and sugar until light and fluffy. Add in eggs one at a time and your vanilla too. In a separate bowl, mix together your cocoa, flour, baking soda, and salt. Slowly incorporate into your butter mixture.

Unwrap all your little mints and cut each mint into bite-size pieces. I cut mine into about thirds or fourths. Slowly fold the mints into your cookies until the mints are evenly distributed.

Dollop about 1 tablespoon of dough about 1 inch apart onto your baking sheet. They spread out a bit, but not an extraordinary amount so you can fit quite a few onto each sheet. Bake for about 10 minutes and let cool.

I love a good soft cookie so I pull them out at 10 and put them onto a cooling surface while they're still pretty soft and let the heat left in the cookie do the rest of the cooking. That way when they're cool completely, it guarantees the softest of cookies!

As always, you can add in more (or less mints) to your heart's content!



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