Description
These Chocolate Mint Cookies have the perfect crackly top and fudgy center – like brownies and cookies had a mint-infused baby that’ll make your taste buds do a happy dance.
Ingredients
Scale
- 1½ cups (300g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure mint extract (not peppermint oil)
- 2 cups (240g) all-purpose flour
- ⅔ cup (60g) unsweetened cocoa powder (Dutch-processed preferred)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- ¼ cup (50g) Andes mint baking chips (or chopped Andes mints)
- ½ cup (60g) powdered sugar (for rolling)
Instructions
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Beat in the eggs one at a time, then mix in the vanilla and mint extracts.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the chocolate chips and Andes mint pieces.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place powdered sugar in a small bowl.
- Scoop the chilled dough into 1½-tablespoon portions, roll into balls, and coat completely in powdered sugar. Place on prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers still look slightly underdone with a crackled appearance.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.