Are you ready for a cookie that's the perfect combination of chocolate goodness with a hit of mint in each bite?
Here you go.
Each year before Christmas we have a little family party to make and decorate sugar cookies. The kids love it, and so do I! This past year, I let my older son pick out a few toppings to decorate his cookies. His pick was Andes peppermint crunch mint chips, festively colored in red and white. While pretty, and tasty, they didn't quite jive with the sugar cookies. Just so you know...
Fast forward through the months, and I find myself dipping into the leftovers. They are so good! Finally, I decided we needed to get them out of there for good. I figured they would be best mixed in with chocolate, because... obviously.
This recipe is slightly different than your typical chocolate chip cookie recipe, as it uses melted butter. The addition of the cocoa powder gives it a nice brown color and rich chocolate taste throughout.
I love the mix of color in there, though I'm not sure they sell the red/white ones throughout the year. Regular Andes mint pieces would work just fine, though slightly different "mint" flavor. Still tasty!
My secret to perfectly round cookies is to use a mini ice cream scoop, which I believe may have actually been intended for cookie baking (I can't remember). It makes 2 in round balls that bake into perfectly round perfection.
It's absolutely critical these are not over baked. I'm at about 5,000ft altitude and 10 min was perfect. Let them sit for a few minutes to hold together, then transfer to a wire rack to finish cooling. Or your mouth, if you must. They will be nice and chewy on the inside, and stay that way for a few days.
Chewy Chocolate Cookies with Mint Chips
8 TBLS salted butter
3/4 C. sugar
1 TBLS molasses
1 tsp vanilla
2-3 TBLS cocoa powder
1.5 C. all purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 C. Andes peppermint crunch mint pieces
1. Get the oven going - 350 degrees
2. Melt the butter in the microwave until just liquid, but not hot.
3. Cream the butter and sugar, then add the molasses, egg and vanilla. Beat on low until it all comes together, 15-20 seconds.
4. Add the cocoa, flour, baking soda and salt and mix until it holds together in a dough. Pour in the mint pieces and incorporate gently by hand.
5. Drop onto cookie sheet in 2 in round balls. I ended up with about 25.
6. Bake 9-11 minutes. They may not spread right away, but have patience. Not too much though, you don't want to over-bake them, you'll lose the chewiness.
* If you prefer, you can substitute 1/4 C. sugar and molasses for 1/4 C. brown sugar.