St. Patrick’s Day is just around the corner so you should probably make these Chocolate Mint Cookies! 🙂
I don’t know why, but mint seems to be a St. Patrick’s Day flavor? Maybe it’s because mint is green? Anyways, these chocolate mint cookies are made with Andes Mints and they taste just like a thin mint, but they’re CHEWY!!!
I happen to love chewy cookies AND St. Patrick’s Day, especially in Chicago. They dye the river green and the city turns into one big green beer. Everyone is out having a few (many) cocktails and celebrating the big day. It’s also a great excuse to indulge in all the amazing food Chicago has to offer. We have a little tradition on St. Patrick’s Day. Since it’s an ALL DAY thing, Vin and I last until about 2pm then we sneak off and head over to Twin Anchors and stuff our faces with ribs and onion rings. I look forward to it every year.
Then on Sunday we stuff our faces with the more traditional St. Patty’s food like corned beef and cabbage. It’s definitely a stretchy pants weekend.
What are your traditions?
These chocolate mint cookies will become one of my traditions – they turned out so darn good and have the perfect amount of mint in them. Mint is a funky flavor, ya either love it or hate it. I absolutely loved it with the bitterness of the cocoa and semi-sweet chocolate chips – it just worked.
I have tried making a cookie with mint extract and it tasted fake. The Andes Mints provide juuuuust enough mint flavor without being too overwhelming and the little bit of green makes them the perfect cookie for St. Patrick’s Day. And hey…if you don’t like mint, just add extra chocolate chips and you have a chewy chocolate cookie!
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 1 package Andes mint, chopped
- 1 cup semi-sweet chocolate chips (I used mini)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
- In a medium bowl, mix together flour, cocoa powder, cornstarch, baking soda and salt; set aside.
- In a mixer, mix together butter and granulated sugar until fluffy. Add vanilla and eggs, scraping down sides as necessary.
- Add dry ingredient mixture a little at a time until incorporated. Dough will be thick, but moist. Lastly, add Andes mints and chocolate chips.
- With a cookie dough scoop, scoop dough onto prepared baking mat. Bake for 10 minutes. Let cool on baking mat for 5 minutes before transferring to a cooling rack to cool completely.
Source and Recipe: Stuck on Sweet