Double Chocolate mint Cookies
By
Katie Kemp
@silly_kitty_baker
1
This recipe makes a huge batch and they stay moist for a long time. I use to send these overseas for soldiers I knew serveing in Iraq. They would always complain that i didn't send enough because they had to share with their fellow soldiers. Also my husband beggs me to makes these every year they are his fav cookies. I was hard finding something to beet peanut butter balls but these cookies did it they are sweet minty and moist and perfect with a cup of milk!
Ingredients
- 2 1/2 c
- butter, softened
- 4 c
- sugar
- 4
- eggs
- 1 tsp
- vanilla extract
- 1 tsp
- peppermint extract
- 4 c
- flour
- 1 1/2 c
- cocoa, unsweetened
- 2 tsp
- baking soda
- 1 tsp
- salt
- 2 c
- semisweet chocolate chips
How to Make Double Chocolate mint Cookies
- 11. Preheat oven to 350 degrees F (175 degrees C).
- 22. Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
- 33. Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
- 4. Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.
