Chocolate Mint Cookies Recipe

Chocolate Mint Cookies Recipe
Easy to make cool minty cookies
Chocolate Mint Cookies
Easy to make cool minty cookies

These are a big hit in my house, especially when all of the Thin Mints are gone. This cookie has all of the intense chocolate and mint flavors of Thin Mints, but have a light, soft texture. If they last long enough to go stale, run through a food a food processor and add to other desserts and confections.

Ingredients

1 cup granulated sugar

1/2 cup butter

1/2 cup margarine

1 teaspoon vanilla

1 large egg

1/4 cup cocoa powder

2 1/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Ande's Creme de Menthe baking chips

Directions

Heat oven to 375°F

In a large bowl, cream butter, margarine, egg, vanilla and sugar for 2 minutes with mixer on medium speed.

Add flour, cocoa powder, salt and baking soda. Stir until blended. Dough will be stiff.

Mix in baking chips.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, about 2 inches apart. Bake for 8-10, or until set. Let sit on cookie sheet for 2 minutes, then transfer to wire rack to cool completely.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.