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Chocolate Mint Chip Cookies

December 17, 2010

These are officially my new favorite cookies because they combine my two loves mint and chocolate, and for the holiday season you can’t go wrong with mint and chocolate!! I have a longstanding love affair with mint chocolate, from junior mints in the freezer, after eights, to scouring the candy stores in Netherlands during easter to buy all the mint chocolate eggs. See the Dutch are not fans of the combination so its either force your parents to buy every single box of thin mints you are selling as a girl scout or go mint chocolateless. Holiday time also means Peppermint Mochas!!!!! I have been saving up my free drink coupons from being a Starbucks Goldmember and I think tomorrow it might be time!!!! But onto the cookies

Mint Chip Cookies

Courtesy of With Sprinkles on Top

1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa (make sure to use dutch process for a rich/dark flavor)
1/2 cup (1 stick) unsalted butter, at room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 bag of mint chips

1. Cream the butter until light and fluffy, then add the sugars and mix

2. Add the vanilla and mix.

3. Sift the flour, baking power, salt and cocoa together in a separate bowl.

4. Add half the flour mixture to the butter sugar mixture and blend.

5. Add the milk and blend.

6. Add the remainder of the flour mixture and blend. Then add the chips, nestle makes a half dark half mint chip mixture but I had a broken bag of Andes chips so we used those.

7. Chill the dough for at least 15 min, or in our case make the 1 inch diameter balls, and then put them in the fridge and then cook at 325 degrees for 12-14 minutes

And voila tasty cookies, ready for Santa, although I don’t think I want to share. Note: MILK REQUIRED!

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2 Comments leave one →
  1. December 20, 2010 8:42 pm

    yum! I love mint + chocolate šŸ™‚ Jealous of the kitchen aid!!

Trackbacks

  1. Peppermint Cheesecake « Grill Boy Meets Baker Girl

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