13 December, 2012

Double Mint Chocoholic Cookies

Cookies, cookies, cookies.

This is my first year without family and friends nearby for the holidays.

I don't have any cookie exchanges.

I won't be bringing cookies to work.

You think that'll stop me from baking way too many cookies?!  Heck no it won't.  
The Boyfriend says these taste like thin mints, and he's right.  A thin mint taste with a moist cookie interior.  

I baked these as cookies and in a bar form, and I'll be honest, I prefer the cookies.  The cookies turned out absolutely perfect, and while the bars were so good in taste, they are not fun to try to cut into squares.  It just kind of crumbles.  I managed to get a few nice cuts, but mostly we just ate 'brownie crumble.'

To make the cookies more festive I rolled them in red sprinkles. 

Double Mint Chocoholic Cookies

Modified from Cathy Lowe's recipe

2 1/4 cups flour
1 tsp salt
1 tsp baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tbsp vanilla
1 1/2 tsp mint extract
1/2 cup unsweetened cocoa
1 10 oz package dark chocolate and mint morsels
5 oz semi sweet chocolate chips
Red sprinkles (optional)

Preheat oven to 375 degrees.

In a large bowl, combine the flour, salt, and baking soda. Set aside.

In a separate bowl, mix together the butter, both sugars, vanilla, mint extract, and cocoa.  Add the flour mixture gradually and once combined, add the mint and chocolate chips.  

Roll the dough into 1 inch (or larger if you prefer) balls.  If you are using the red sprinkles, pour a bunch of sprinkles in a bowl and roll each ball of dough in the sprinkles. Place cookie balls on greased baking sheet.  Bake for 10 minutes and let cool on a wire rack.

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