These luscious double chocolate mint cookies are soft and gooey, with just the right amount of mint!
Why, yes, it is November, and I’m already posting a Christmas recipe! I know, I know… I’m all for letting Thanksgiving have its due, and I agree that things are getting ridiculous when the stores have Christmas decorations up before Halloween. But… when I start seeing those holiday baking supplies set up in the store, I just can’t stop myself. It’s a compulsion, really. Anyway, these double chocolate mint cookies are super delicious, and it really wouldn’t be fair not to share them with you right now. 🙂 If you, like me, are trying to plan things out ahead of time for the busy holiday season, then these cookies could be a big help to you in planning a cookie exchange party or thinking up a yummy gift for the neighbors!
I was invited to create a holiday recipe using Bob’s Red Mill flour, and was given some flour to try. I’ve used a lot of Bob’s Red Mill products in the past, and I particularly love their whole wheat pastry flour. I was excited to try the organic unbleached white all-purpose flour in these cookies, and it definitely did not disappoint! I really like that it’s freshly milled and not enriched with any additives (heaven knows there are way more than enough of those in our food already) and that it is professional quality, high protein flour. The flour has such a fine, even grind that it feels almost silky to the touch, and it is very versatile and easy to work with.
I’ve been dying to try a chocolate version of my favorite sugar cookie recipe for a while now, and this was the perfect excuse. Armed with my awesome flour and some Andes creme de menthe baking chips, I created a luscious chocolate cookie that is soft and gooey, with just the right amount of mint. (My mint-hating kids both loved these, so the mint flavor is definitely not overpowering.) They’re the perfect cookies for dipping in hot chocolate on a snowy day!
Double Chocolate Mint CookiesPrint Recipe
- 8 tablespoons butter softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup Bob’s Red Mill organic unbleached white all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3/4 cup Andes creme de menthe baking chips
- 3/4 cup mini chocolate chips plus more for sprinkling on top
- Preheat the oven to 350. Line two baking sheets with parchment paper or spray with cooking spray. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and mix well to combine. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and cream of tartar. Add the dry ingredients to the wet ingredients and mix to combine. Fold in the creme de menthe baking chips and the mini chocolate chips. Roll the dough into one inch balls and place 1 1/2 – 2 inches apart on the baking sheet. Sprinkle each ball of dough with a few extra mini chocolate chips. Bake 8 minutes, then remove and let cool on the baking sheet for 10 minutes before removing to a cooling rack. These cookies are my favorite when they are still a little warm and the chocolate chips are slightly melted. Enjoy!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.