Chocolate Mint Cookies
10 min
Prep Time
10 min
Cook Time
20 min
Total Time
24
Servings
Ingredients
- 1 cup butter, softened (227 g)
- 1 1/2 cups granulated sugar (300 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (280 g)
- 2/3 cup unsweetened cocoa powder (56 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 oz package Andes creme de Menthe baking chips, or a 9.5 oz bag Andes mints, chopped (about 1 1/2 cups)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, cream the butter and sugar until smooth and pale. Add the eggs and vanilla and beat until incorporated.
- Stir together the flour, cocoa powder, baking soda, and salt. Add to the butter mixture.
- Stir in the mint chocolate pieces, reserving about 1/4 cup to press into the tops of the dough balls.
- Scoop and roll the dough (about 2–3 tablespoons each). Place spread apart on the baking sheet and press reserved mint pieces on top.
- Bake 10–12 minutes, just until set. The tops will not look shiny and may still look slightly soft; they firm up as they cool a few minutes on the pan.
Notes
Dough can be refrigerated up to 2 days. Freeze dough balls up to 3 months and bake from frozen, adding a few extra minutes. Baked cookies freeze up to 3 months once cooled.