I love chocolate … and mint, so when a craving for this combo hit about the same time that I had signed up to take dessert to a party, these Chewy Mint Chocolate Chip Cookies were born!
And when the holidays roll around, I dress them up by adding some crushed candy canes to the top.
Chocolate and a Subtle Mint Flavor
The mint flavor in these Chewy Mint Chocolate Chip Cookies is a pleasant surprise, and if you add some green sprinkles, they’re the perfect cookie for St. Patrick’s Day (or, later in the year, Christmas).
Chewy Mint Chocolate Chip Cookies – Second Time’s a Charm
My first attempt at this recipe didn’t yield the minty taste I was hoping for. I kept taste-testing the cookies and couldn’t figure out what was wrong. They were good … but not minty enough. Hmmmm ….
Well, that will teach me to bake without putting my reading glasses on! I had accidentally grabbed the almond extract instead of the mint extract! So, step one when you’re making these cookies, if you are close-up-vision-challenged like me, is: put your reading glasses on!
My second attempt, using the right flavoring, was a home run! They’re a little crispy on the outside, but chewy on the inside, and they taste like a cross between a chocolate chip cookie and thin mints. YUM!
If you or a loved one have a dairy issue, fear not: these can easily be made dairy-free by using vegan “butter” and dairy-free chocolate chips. See the recipe below for details.
And a big bonus: these cookies freeze well. They also taste great fresh out of the freezer (sigh). My “trick” so I don’t eat too many cookies in a given day is to freeze cookies (and give them away) shortly after I bake them. It didn’t work so well with these — I kept eating them straight out of the freezer. LOL! I wish I still had some left …
Pin it/save it and make these cookies! If you do, drop me a line in the comments section below and/or tag me in a social post (please and thank you).
| Servings |
dozen cookies
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- 1 cup dairy-free/vegan butter, softened
- 2 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 1/4 tsp mint extract
- 1/2 tsp pure vanilla extract
- 2 1/4 cups unbleached all-puprose flour
- 4 Tbsp cocoa
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup your favorite chocolate chips (I used dairy-free dark chocolate chips)
- sugar sprinkles (optional)
- crushed candy canes or peppermints (optional)
Ingredients
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|
- Preheat oven to 350 degrees F
- Cream the butter, eggs and sugar in a large bowl
- In a separate bowl, mix the flour, cocoa, baking soda and salt
- Add the mixed dry ingredients to the large bowl
- Add the mint extract and vanilla extract; mix well
- Add your favorite chocolate chips and mix
- Spoon onto a cookie sheet covered with parchment paper (or a lightly greased cookie sheet)
- If you want top with crushed candy canes or peppermints, crush and add them now (I crush 2-3 candy canes in a plastic baggy with my rolling pin)
- Bake at 350 degrees F for 8-10 minutes (9 was perfect in my oven); let cool and ENJOY!
© Kitchen Gone Rogue. www.kitchengonerogue.com
Thank you for the info and clarification.