When a customer sent us this recipe I was excited. I’m someone who loves chocolate and mint together, plus cookies are awesome too!
The recipe is straightforward and not as finicky as many, so you’ll be sure to get your delicious-cookie craving satisfied after your baking efforts.
Now, if you’re not someone who loves mint with their chocolate or chocolate with their mint, you can easily omit the mint layer at the end of the recipe. Either enjoy a delectable chocolate cookie as is or press some dried fruit or nuts in after baking.
Enjoy experimenting in the kitchen and if you find something especially delicious, be sure to let us know!
Chocolate Mint Cookies
- ¾ cup butter
- 1 ½ cups whole brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips or Rancho Vignola Dark Chocolate Chips
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- Rancho Vignola Milk Chocolate Mint Layers
In a saucepan over medium heat, warm the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl and beat in the eggs, one at a time. Combine the flour, baking soda and salt in a separate bowl, then stir into the chocolate mixture. Cover and refrigerate dough for at least one hour.
Preheat oven to 350˚ degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut-sized balls and place two inches apart on the prepared cookie sheets.
Bake for eight to ten minutes in the preheated oven; be careful not to over-bake. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for one minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
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