This recipe was originally for double chocolate chunk cookies, but I took out the chocolate chunks and used creme de menthe baking bits from Andes. YUM! These remind me of a Thin Mint cookie, also from the Girl Scouts. Oh, how I wish those girls would just sell them all year! YUMMY!!!
Chocolate Mint Cookies
Adapted from Nestle
2 C all-purpose flour
3/4 C cocoa
1 tsp baking soda
1/2 tsp salt
1 C (2 sticks) butter, softened
2/3 C granulated sugar
2/3 C packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 C mint pieces (or chocolate chunks)
3/4 C cocoa
1 tsp baking soda
1/2 tsp salt
1 C (2 sticks) butter, softened
2/3 C granulated sugar
2/3 C packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 C mint pieces (or chocolate chunks)
Heat oven to 350ยบ. Combine flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in mint (or chocolate). Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
