Mint Chocolate Cookies

Mint Chocolate Cookies | Recipe on www.bxtchesbeblogging.com

Mint Chocolate Cookies

In my quest for new cookie recipes, here is what I have discovered. . .you can really alter certain recipes and turn them into the recipe you are looking for. I know genius discovery, right? 

Want proof? I went on a search for a mint chocolate cookie that I could really sink my teeth into, physically and metaphorically. I found a lot of green cookies, which didn’t really tickle my fancy and I found a lot of chocolate cookies with chocolate chips, and that didn’t make my toes curl either, too much chocolate (I know, that’s crazy talk). 

So, I took matters into my own hands and just altered another recipe and low and behold, IT WORKED! So, this BXTCH is going to bestow this Mint Chocolate Cookie wisdom onto you. You’re welcome.

As always, PLEASE read through the entire recipe and any notes before preheating.

Mint Chocolate Cookie
Chocolate + Mint = Goodness in your MOUTH!
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Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 1/2 cup packed light brown sugar
  3. 1/2 cup sugar
  4. 1 3.5 ounce box instant chocolate pudding mix (NOT PREPARED)
  5. 2 1/4 cups flour
  6. 1 tsp. baking soda
  7. 1 tsp. salt
  8. 2 Eggs
  9. 1 tsp. Vanilla
  10. 1 tsp. Peppermint Extract
  11. 2 cups Andes Baking Pieces
  12. 10 Mint Oreos (*see note)
Instructions
  1. PREHEAT OVEN TO 350°
  2. LINE YOUR BAKING SHEETS WITH PARCHMENT PAPER
  3. 1. Sift together your dry ingredients (flour/baking soda/salt/pudding mix)
  4. 2. Cream together butter and sugars until fluffy
  5. 3. Add eggs to creamed mixture, one at a time, mixing well after each addition
  6. 4. Add extracts, mix well
  7. 5. Slowly add sifted dry ingredients until it's all incorporated
  8. 6. Add Mint Oreos
  9. 7. Add Andes Baking Pieces
  10. Drop by spoonful or scoop onto prepared baking sheet
  11. Bake in 350° oven for 9-10 minutes, depending on size of scoop (*see notes)
  12. Cool on a wire rack
  13. ENJOY
Notes
  1. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me approx. 2 dozen cookies per recipe. This also means that I have to cook mine for longer than 9-10 minutes. I actually cook mine anywhere from 16-19 minutes, depending on how my oven feels that day. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  2. When I'm making cookies and need to cream together the butter and sugars, I usually just put them together and let em go while I sift together my dry ingredients. This allows my creamed mixture to get good and fluffy.
  3. I use 2 cups of the Andes Baking pieces. If you don't desire a super strong mint flavor then relax a bit on those and maybe go with 1-1 1/2 cups. Totally up to you.
  4. Same thing with the Peppermint Extract. Since it can be quite strong, use it at your discretion.
  5. Your Oreos need to be chopped. I turn my stand mixer (with paddle) up to about a 5 or 6, and break them in half, then drop them in and let the mixer do the work. However, you can easily chop the Oreos with a knife as well.
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