Chocolate Mint 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 went on a search for a chocolate mint 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.

Yield: 2 Dozen

Chocolate Mint Cookies

Chocolate Mint Cookies | Recipe on www.bxtchesbeblogging.com

Chocolate plus mint equals a Friday night dreams are made of.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 sticks unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoons peppermint extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (3.5 ounce) box of instant chocolate pudding, not prepared
  • 2 cups Andes baking pieces
  • 10 mint sandwich cookies, chopped

Instructions

PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER.

Sift together:

  1. Flour
  2. Baking Soda
  3. Salt
  4. Chocolate Pudding Mix

Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:

  1. Butter
  2. Brown Sugar
  3. Sugar

Cream until light and fluffy. This will take about 5 minutes (with stand mixer).

Add eggs one at a time, mixing well after each addition.

Add extracts.

Slowly add flour mixture, mixing well after each addition.

Add in sandwich cookies, then add in Andes baking pieces.

Spoon/scoop onto your lined baking sheet.

Bake in preheated oven for about 15 minutes.

Once done, leave on baking sheet to cool for about 5 minutes, then transfer to a cooling rack to cool completely.

Enjoy.

Notes

I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. However, your prep time will increase.

When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

Because of the pudding in this recipe, the cookies are comewhat delicate. So be sure to cool completely on a wire rack.

There's a lot of mint in this cookie (extract, baking pieces and sandwich cookies). If that flavor is a bit overwhelming for you considering adjusting by doing one of the following:

  • Reduce the extract amount or leave out altogether. If you choose to omit, kick up the vanilla extract to 2 teaspoons.
  • Use 1 cup of chocolate chips and 1 cup of Andes baking pieces.
  • Use chocolate sandwich cookies instead of mint.

If you're using a stand mixer, just break the sandwich cookie in half and toss into mixer, the paddle will do all the work for you.

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Mint Chocolate Cookies | Recipe on www.bxtchesbeblogging.com

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