double chocolate mint cookies
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!
prep time
30 Min
cook time
10 Min
method
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yield
96 serving(s)
Ingredients
- 2 1/2 cups butter, softened
- 4 cups sugar
- 4 - eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 4 cups flour
- 1 1/2 cups cocoa, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
How To Make double chocolate mint cookies
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Step 11. Preheat oven to 350 degrees F (175 degrees C).
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Step 22. Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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