ok- it might be my second chocolate-mint treat combo and it’s only day three. yowza but what can I say. The combination is so festive and delicious.
Also fun about this cookie… multiple mint options to mix in. You can add Andes mints, Junior Mints, mint chips OR crushed peppermint! The recipe writer recommended the Andes mints as his favorite. I used crushed peppermint because I had it on hand from the Espresso White Chocolate Peppermint Brownies.
The recipe comes together in a jiffy. Starting with mixing together melted butter, brown sugar, baking powder and salt. The baking powder is in a different spot this time as it is with another recipe I’ll be sharing soon. Mix Mix Mix then add the eggs and vanilla, and then the cocoa powder and flour. No need for an extra bowl to mix together the flour and cocoa. fantastic!
Stir in your minty mix in of choice. I might have thrown the crushed peppermints in the electric mixer and had a slight shock when one cracked quite noisily against the side of the bowl. Maybe stirring those puppies in is a better idea. 😀
Tip: These don’t really spread so you can pack them pretty close together on a baking sheet.
From The Baking Sheet King Arthur Flour Holiday 2010.
1 stick butter, melted
1 cup brown sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2/3 cup Dutch-process cocoa
1 3/4 cups all-purpose flour
1 cup bittersweet or semi-sweet chocolate chips
1 package Andes mints broken in half or 1/2 cup Junior Mints cut in half or 1 cup mint chips or 1/2 cup crushed peppermint
Preheat the oven to 350 degrees and line 2 baking sheets with parchmint.
In an electric mixer, beat together the sugar, baking powder, and salt. Add the eggs and vanilla, beating until smooth.
Stir in the cocoa and flour. Mix in the chocolate chips and the min add-in of your choice.
Drop the cookies by the tablespoon onto the baking sheets allowing about 1 1/2 inches between.
Bake for 10 minutes and allow to cool on the pan.