Mint Dipped Double Chocolate Cookies
Mint Dipped Double Chocolate Cookies requires roughly 20 minutes from start to finish. One serving contains 156 calories, 2g of protein, and 8g of fat. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 36. If you have baking soda, brown sugar, white baking pieces, and a few other ingredients on hand, you can make it. 20 people were impressed by this recipe. It is brought to you by Your Homebased Mom. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is very bad (but still fixable). Try Double Mint Chocolate Dipped Candy Canes, Double Chocolate Mint Cookies, and Double Chocolate Mint Cookies for similar recipes.
Servings: 36
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
½ cup brown sugar
1 cup butter, softened
⅔ cups cocoa
2 eggs
2¼ cups flour
1 cup granulated sugar
2 cups green mint chips (Guittard brand is best)
¼ teaspoon salt
1 teaspoon vanilla extract
1½ cups chopped Ande's mints or Ande's mint baking pieces
Equipment:
baking paper
baking sheet
stand mixer
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.In a large bowl or the bowl of your stand mixer beat together the butter and sugars until light andfluffy, about 3 minutes. Add the vanilla and eggs and beat to combine well. Add the flour, cocoa,soda, and salt and stir to combine. Fold in the Ande's mint pieces.Scoop on to the sheet in rounded 1 tablespoon scoops. If you'd like a few more Ande's mint pieces tobe seen, poke them on the top of the cookie dough ball by hand. This isn't necessary but it makesthem prettier. Bake for 9 to 11 minutes until the centers are set. Let the cookies cool on the pan for 2or 3 minutes and then let them finish cooling on a wire rack. Cool completely.Melt the mint chips in a bowl large enough to dip the bottom of the cookies in. I just held onto thecookies and dipped the bottom in. Make sure the chocolate isn't too hot or you'll burn your fingers.Place the dipped cookies on a sheet of waxed paper until the mint sets.Store extra cookies in an airtight container.
Step by step:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.In a large bowl or the bowl of your stand mixer beat together the butter and sugars until light andfluffy, about 3 minutes.
2. Add the vanilla and eggs and beat to combine well.
3. Add the flour, cocoa,soda, and salt and stir to combine. Fold in the Ande's mint pieces.Scoop on to the sheet in rounded 1 tablespoon scoops. If you'd like a few more Ande's mint pieces tobe seen, poke them on the top of the cookie dough ball by hand. This isn't necessary but it makesthem prettier.
4. Bake for 9 to 11 minutes until the centers are set.
5. Let the cookies cool on the pan for 2or 3 minutes and then let them finish cooling on a wire rack. Cool completely.Melt the mint chips in a bowl large enough to dip the bottom of the cookies in. I just held onto thecookies and dipped the bottom in. Make sure the chocolate isn't too hot or you'll burn your fingers.
6. Place the dipped cookies on a sheet of waxed paper until the mint sets.Store extra cookies in an airtight container.
Nutrition Information:
covered percent of daily need
