Mint Chocolate Chip Cookies

READY IN: 18mins
Recipe by Sparkle 1874

I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).

Top Review by Mahogany

I love Girl Scout Thin Mints, but never usually buy them. I altered this recipe a bit, just based on my own desire for a twist. Instead of 2 tsp of vanilla, I added 1 tsp of vanilla to 1 tsp of peppermint extract...maybe a little more to taste. I also flipped the sugar measurements, opting for 1 cup of dark brown sugar to 3/4 cup of granulated sugar. From experience, I know that brown sugar yields a chewier cookie than a recipe with more white sugar. Then I added about 1/2 cup of Andes Creme de Menthes and only used 6oz of mini semi-sweet morsels. The end result was amazing with a stronger mint undertone. Everyone loved them, and I loved how soft they were.

Ingredients Nutrition

Directions

  1. Heat over to 375 degrees F.
  2. Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
  3. Add eggs; beat well.
  4. Stir together flour, cocoa and baking soda.
  5. Gradually add flour mixture to butter mixture beating until well blended.
  6. Add chocolate chips to batter.
  7. Drop by rounded teaspoons onto an ungreased cookie sheet.
  8. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
  9. Cool completely.

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