Mint + Chocolate = Bliss!!
Soft Batch Chocolate Mint Chip Cookies are in the house people! You and Santa’s going to love these, that is if you can keep them in the house that long! 😉
My daughter, Amber is the mint and chocolate girl guru in our family! I’ve talked about her obsession about chocolate and mint before. She loves chocolate too…but she especially loves chocolate and mint together. I love the mint chip color with the chocolate cookie! They are screaming “HOLIDAYS”!!
The cookie texture is fudgy and soft inside, with a little crisp to the outside, reminding me of brownies (which you know you can’t go wrong with brownie anything!!). And they have just the right amount of mint and chocolate to make these cookies perfect-o! Neither one overpowers the other and it’s delightful!
These cookies are addicting too…good thing I made them small. I like big cookies, but these just looked so cute small! I used mini mint chips in the cookies and added some extra chips on the tops, because you can almost NEVER have too many chips, right? Right!!!
I got these speckled mini mint chips at a market here in my little town with one 4 way stop, called “Neighbors Country Market”. If you didn’t know, northern Indiana has a lot of Amish and Mennonite people, so there is a lot of home-baked goodies around these parts! (Lots of horses and buggies too!)
I am really happy this market is here. They have all the baking supplies you could ever need! They get the most awesome rolls from Rise and Roll Doughnuts that are absolute heaven. And the market is within a couple of miles from our home. It’s hard not to go in there just to get the one item that I need, instead of walking out with multiple items!
But back to these cookies, SERIOUSLY, these would look great on your tray of cookies to pass around, a cookie exchange or as gifts to your friends or co-workers. These definitely are Christmas Cookies! Give me a tall glass of milk please! 🙂
Here’s the recipe!!
- 1-1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter 1 stick, room temp
- 1/2 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup milk
- 2 cups mini mint chips
Preheat oven to 325 degrees and spray baking sheet(s) with non-stick spray.
Whisk together flour, salt, baking powder and cocoa, and set aside.
On medium-high, cream the butter until pale in color. Add both sugars and cream until well blended.
Add in the vanilla and beat until smooth and incorporated.
Add half of the dry mixture to the wet mixture, mixing until just combined. Add in the milk, and mix again until just well combined, then add the rest of the dry mixture and mix it until well combined.
Fold or stir in the mint chips.
Chill dough for 15 minutes or more.
Using a small cookie scoop (tablespoon), drop the cookie dough onto baking sheet and bake 8-10 minutes.
If making larger cookies, press down on them slightly before baking, and bake for 14-15 minutes.
Let the cookies cool completely on the cookie sheet, they will set up as they cool.
Store cookies in an air-tight container, they will stay fresh for a couple of days.
You can make the dough a few hours or a couple of days before baking if you want. Just wrap it up and keep in the fridge.
If you overbake, you will get a crisper, crunchy cookie. I found that out because I forgot to set the timer on one of the batches. If you like that way better, it's pretty good as well, especially for dunking in milk! I prefer soft and fudgy, brownie cookie bites! 🙂
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