Monday, December 12, 2011

Double Chocolate Chunk Mint Cookies

To me chocolate and mint are synonymous with the holidays, so I was excited to try this recipe from McCormick using their peppermint extract. I used only 1/2 of the amount they recommended (definitely should have used all of the amount recommended), and it was easier to use 1 cup of chocolate chips instead of chopped chocolate. The resulting cookie was chewy, minty, and delicious. It makes me excited for Christmas!

1 cup flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 egg
1 teaspoon peppermint extract
3 ounces semi-sweet baking chocolate, coarsely chopped
1/1 cup chopped walnuts (optional)

Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts. 
Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray. 
Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
Yields 2 Dozen.


  1. I love the chocolate and mint combination. Especially around the holidays!

  2. Chocolate and mint are definitely a good combination. Very festive too!

  3. These definitely sound and look festive!;)