Chocolate Mint Holiday Cookies
Every December I get the urge to bake. To bake a lot more than normal. And I already bake a lot… but it’s cold out, sometimes rainy, and when it gets dark so early, I get a little stir crazy sitting inside. Baking gives me some meditation time. It gives me time to clear my head, have a goal, create and be creative, and often times, listen to a good podcast.
Author’s note: I love listening to podcasts! There are so many incredible ones! I don’t drive to work anymore so I don’t spend as much time listening to podcasts. When I have a longer recipe to make, such as a good baked item, podcasts help pass the time quite nicely.
So anyway, I love baking and the holidays are a great excuse to make all the cookies, pies, cakes, cupcakes, breads, loafs, all the things.
And if you’ve ever wanted a truly holiday-y cookie, then these are the ones. They’re soft on the inside, slightly crunchy on the outside, topped with refreshing mint and chocolate melted into these heavenly cookies.
If I were to vote for my all time favorite cookies, it would be these.
They simply taste like the holiday season, slightly cooling from the mint but warming from the chocolate. They are the also the perfect cookies to make, enjoy, and share with others. They hold up incredibly well to traveling (many a’ road trip these babies have been on), they do well packaged for a neighborly cookie drop off, and they keep well for at least a week. Although, they will never last that long.
And I know there are some people out there that don’t like mint. I don’t know how but I think these people do exist. For those people I dare you to make these and tell me they aren’t perfect. I’ve been told by a number of people who don’t love mint that they’re still delicious, scrumptious, comforting cookies. And Andes mints, which I use to top these, are so good, even on their own. 😛
All of these reasons are why I’m sharing this recipe with you today. This cookie has to be shared. It was destined to be shared. And because this recipe makes a lot of cookies, share, share away.
The first time I had these cookies was at my fiancé’s family home in Connecticut. It was the first time I flew home with him and the first holidays we would spend together with his family. His mother makes these cookies every year for the holidays and after one bite of this incredible cookie, I begged for the recipe.
These cookies are incredible. I’ve made them many, many times since trying them that very first time. They’re always a show stopper. I’ve made them for many a’friend and co-worker, always with raved reviews. If you want to taste the best cookie of all time, you’ve gotta try this recipe.
It’s suggested to chill the dough in the fridge for an hour before shaping and baking. I’d highly suggest not skipping this step as it makes it way easier to handle the dough and helps with making the dough into cute little rounds.
This recipe is best made by the book, no changes aside from the edits made on this index card, no substitutions, just pure butter, sugar, chocolate.
Enjoy and let me know how you like them!
Chocolate Mint CookiesLovingly shared by Dulce Santos
- 3/4 cup butter
- 1½ cup dark brown sugar packed
- 2 tbsp water
- 2 cups (12 oz bag) semi-sweet chocolate chips
- 2 eggs
- 2½ cups all purpose flour
- 1¼ tsp baking soda
- ½ tsp salt
- 1 pound Andes mint wafers I usually get at least 4 packs of Andes mints just in case
- In a large heavy saucepan over low heat, cook butter, sugar, and water until butter is completely melted.
- Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted.
- Pour into large mixer bowl and let stand about 10 minutes to cool slightly.
- With mixer on high speed, beat in eggs, one at a time.
- Reduce speed to low and add dry ingredients, beating just until blended.
- Chill dough about 1 hour for easier handling.
- Preheat oven to 350°
- Line a cookie sheet with parchment paper or slip mats. Roll teaspoonfuls of dough into ball, place about 2 inches apart on cookie sheet.
- Bake 10 minutes - no longer (cookies will crisp as they cool).
- Remove from oven and immediately place mint on each cookie. Allow to soften then swirl mint over cookie with the back of a spoon.
- Let cool slightly, then remove from sheet and cool completely.
- Makes 80 small cookies or 40 better sized cookies. 😉