Prep 30 mins
Cook 8 mins
If ever you are craving something chocolatey and minty these cookies are it!!!!!! Just made them for holiday party and were a hit!!!! They are like a cakey, brownie-y, cookie, that has such a delicious minty flavor. Can play with the ingredients.....the original recipe called for only choc. chips, but i substituted andes candies for 1/2 cup. Going to suggest this recipe use more....it's really to taste, and have fun with!!!! VERY YUMMY!! Got the original from food network.com. A viewer submitted recipe.
- 2 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, room temp
- 3⁄4 cup light brown sugar
- 3⁄4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup Andes mints candies (chopped)
- 3⁄4 cup confectioners' sugar
- 2 drops peppermint extract (to taste)
- 3 1⁄2 tablespoons water
- For cookies:.
- preheat oven to 350 degrees.
- In med bowl, sift together flour, cocoa powder, baking soda and salt. Set Aside. In a mixer beat together the butter with sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping sides of bowl as necessary. Add in Vanilla. On low speed beat in flour mixture a little at a time. Gently mix in chocolate chips and Mint candies.
- On ungreased cookie sheet, drop teaspoons of batter bout 2 inches apart. bake until cracked on top, about 8-10 min, rotating pan halfway through cooking. cool completely.
- For glaze:.
- in small bowl mix together sugar, mint extract, and water until smooth. transfer mixture to a medium resealable plastic bag and snip corner. Drizzle glaze over cooled cookies. Let cookies stand til set, about 10 minute.
- Can use festive food coloring in glaze, and/or sprinkle some crushed candy canes.
Fantastic! These are great... very fudgy like a brownie but lighter. When I made these I added a teaspoon of peppermint extract to the dough and just skipped the glaze (they're crackled surface is just so pretty; also if you decide to do the peppermint in the dough I would not do more than the tsp, maybe less if you want a more subtle mint flavor... keep in mind that it will intensify as it bakes). I also subbed in two cups of andes peppermint crunch chips for the choc. chips and regular andies. The chocolate and the red and white chips made for the perfect christmas cookie!
Really tasty and a pretty addition to my cookie tray this year. The only other piece of advice I may add is to store them separately in a sealed container if you're making them ahead because they may make other things around them taste minty (like I make my cookies and freeze them a few weeks before Christmas and I double bagged them in ziplocs). I also wrapped them separately in the cookie tins I gave away for the same reason. Very good, thanks for sharing!