Looking for a new cookie to add to your holiday cookie platter? These Mint Chocolate Cookies are always a hit whenever I bring them to cookie swap parties.
My old neighbor, The Kiln Guy gave me the recipe a few years ago and I’ve been making them ever since.
These mint chocolate cookies are not only easy to make but stand out amongst other cookies because of their layers of chocolatey goodness and color.
The key to making these cookies is refrigerating the dough for 2 hours before you scoop them into balls. Do that and they’ll turn out perfect!
Did I mention they’re good with tea? Yes, yes they are. 😉
Cookie season is here!! Make these. You’ll be so glad you did!
Have a great day everyone,
~Mavis
Mint Chocolate Cookies
Description
Looking for a new cookie to add to your holiday cookie platter? These Mint Chocolate Cookies are always a hit whenever I bring them to cookie swap parties. They’re super easy to make too!!
Ingredients
Cookie Dough
½ cup unsalted butter, softened to room temperature
½ cup granulated sugar
½ cup packed, brown sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
⅛ teaspoon salt
2 teaspoons milk
Cookie Topping
1/4 cup granulated sugar
24 pieces Andes mint candies
Instructions
In a large bowl, mix the white and brown sugars together with the butter until smooth. Add the egg and vanilla and beat until combined.
In a separate bowl, whisk together the flour, baking powder, cocoa powder, espresso powder, baking powder and salt until combined.
With the mixer on low, slowly add the dry ingredients into the wet. Mix in the milk until combined.
Refrigerate cookie dough for 2 hours, or until firm.
Preheat the oven to 350 F.
On a prepared baking sheet, scoop a tablespoon of cookie dough into balls. {I like to use a 1 tablespoon cookie scoop for a uniform shape}. Repeat until you’ve used all the dough.
For the cookie topping, pour sugar onto a plate. Roll each cookie ball in the sugar to coat.
Please cookie balls 2” – 3” apart on a baking sheet.
Bake the cookies for 10-12 minutes or until the cookies are set and have a nice crinkle look to them on top.
Carefully remove the baking sheet from the oven and let the cookies cool for 2 minutes. Place 1 Andes mint on the center of each cookie.
Once the mint has melted {about 3-5 minutes} smooth the melted mint over the top of the cookie.
Let the cookies cool completely and the chocolate firm up before moving them to a cooling rack.
Notes
This recipe makes 24 cookies.
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