Who doesn’t love Mint Chocolate? Anyone..anyone at all?… didn’t think so.
It’s a total weakness for me. You may have caught on with these Mint Chocolate Brownies, or with this Mint Chocolate Mousse. If you ever catch me with Ice Cream, its most definitely Mint Chocolate Chip (something that’s also on my list of food to make). And I’m a huge fan of After Eight mints at Christmas and will usually buy a box for the house, and ahem, a box for myself, but ssh don’t tell Scotty that.
These cookies are to die for, and are a very appropriate addition to my Mint Chocolate addiction. They taste like Christmas to me, but I will happily make them, and eat them, any time of year.
I dare you to resist the temptation to eat the batter, if you do well you have some serious willpower. Go ahead and enjoy them warm and gooey out of the oven, fresh off the cookie sheet. If you can let a few go, I also dare you to pop a couple in the freezer to cool down. Crazy idea I know, Scotty’s the only person I know that actually chooses to put fresh out of the oven cookies in the freezer, but with these ones, it actually works. They get minty cool yet still soft and chewy in the middle.
These make for great christmas gifts, cookie exchanges or simply fill your own cookie jar. Enjoy
Mint Chocolate Cookies (Adapted from Foodess)
1 cup butter, softened
1 3/4 cups sugar
2 tsp Peppermint Extract
2 cups All Purpose Flour
1 Cup Cocoa
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 Cup Chocolate Chips, or Mint Chocolate Chips
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In a large mixing bowl, cream together butter and sugar until well blended. Beat in eggs one at a time and add peppermint extract.
In a separate bowl, mix together flour, cocoa, baking soda, baking powder and salt. Gradually add to wet mixture until well blended. Stir in chocolate chips.
Form dough into approximately 1 inch balls. Place 2 inches apart on baking sheets and flatten slightly with the back of a spoon.
Bake cookies until edges begin firm but center still appears soft (there will resemble cracks on the tops), about 9 minutes. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container on the counter, in the fridge or even the freezer.
Note: I rolled half the batter in Cocoa Powder (you’ll see in the top photos) however I didn’t find it made any difference to the taste.