Triple Chocolate Mint Chip Cookies

"I altered an old recipe for chocolate PB chip cookies and the result was this devilish little decadence. They were a HUGE success at my boyfriend's family reunion. I've been told I'm not allowed back unless I bring these again!"
 
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photo by katii photo by katii
photo by katii
photo by MadeUpMama photo by MadeUpMama
Ready In:
1hr 40mins
Ingredients:
12
Yields:
48 2 1/2 inch cookies
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ingredients

  • 1 cup margarine
  • 1 12 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons mint extract
  • 2 cups unbleached flour
  • 23 cup cocoa powder
  • 34 teaspoon baking soda
  • 12 teaspoon salt
  • 9 ounces dark chocolate chips
  • 3 ounces mint chips (I recommend Andes creme de menthe baking chips, or you could chop up some Andes yourself, if you can)
  • 4 12 ounces dark mint chocolate (I used Ghirardelli's Intense Dark Mint Bliss squares)
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directions

  • Cream until light and fluffy: margarine, sugar, eggs, vanilla extract, and mint extract.
  • Combine in separate bowl: flour, Hershey's cocoa, baking soda, and salt.
  • Gradually beat the dry mixture into the creamed mixture.
  • Stir in: dark chocolate chips, and Andes baking chips.
  • Chill until firm enough to handle (I recommend using the freezer).
  • While chilling, cut mint dark chocolate squares into 1/2 inch pieces.
  • Preheat oven to 350°F.
  • Shape dough into 1 inch balls and place on ungreased cookie sheet.
  • Place one 1/2 inch mint chocolate piece in the middle of each cookie and press down to flatten slightly.
  • Bake at 350°F for 8-10 minutes.
  • Before removing from cookie sheet, use a spoon to spread the melted chocolate square over the top of the cookie. BE GENTLE! It's very easy to tear the cookies when they're hot.
  • Remove from cookie sheet and place on racks to cool.
  • I like to sprinkle some extra Andes chips on top.

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Reviews

  1. Very, very tasty - and I used gluten-free flour! I didn't have Andes baking chips, so I used chipits mint chips instead. These were wickedly delicious and held together extremely well, which is something I look for when adapting recipes to gluten-free. Thanks for the recipe - I'll certainly be making it again!
     
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RECIPE SUBMITTED BY

Cooking is cathartic for me.? I love making healthier, homemade versions of packaged and processed foods and I've recently discovered the health benefits of a more traditional diet. Preparing food the traditional way can be challanging, but it is very rewarding.
 
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