Peppermint Chocolate Cookies
These peppermint chocolate cookies taste just like thin mints! Made with andes mint chips! A quick 30 minute holiday cookie recipe that requires no chilling.
Servings: 16 -20 cookies
Equipment
Ingredients
- 1 ½ cups (180g) all purpose flour
- ¼ cup (21g) natural unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (170g) mint baking chips divided (I used Andes Mints)
- ½ cup (113g) unsalted butter, softened 1 stick
- ½ cup (99g) granulated sugar
- ½ cup (107g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, cocoa powder, baking soda, salt and 1/2 cup andes mints.1 1/2 cups (180g) all purpose flour, 1/4 cup (21g) natural unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup (170g) mint baking chips
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.1/2 cup (113g) unsalted butter, softened, 1/2 cup (99g) granulated sugar, 1/2 cup (107g) brown sugar
- Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.1 large egg, 1 tsp vanilla extract
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 1/2 cup andes mints to press on the outside of the balls.
- Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
Notes
Mint Level Recommendation
- Really like mint? Increase to 1 cup of mint chips in the batter
Nutrition
Calories: 232kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 49mg | Fiber: 1g | Sugar: 21g | Vitamin A: 193IU | Calcium: 35mg | Iron: 1mg