Day 4 of my twelve days of cookies: I know, I know.. this is so similar to my last post! Well, after despising the last cookie so much with the peppermint extract, I had to redeem myself with a better tasting mint cookie. Finally… a cookie that I’m a fan of so far on this list.
As you may or may not know, I love mint chocolate (not PEPPERMINT chocolate). I saw these lovely cookies on the back of an Andes mint baking chips bag, but I substituted the Andes mints for Nestle’s dark chocolate and mint chips that I found while wandering around Target. Dark chocolate and mint morsels? How perfect! You can even see the pretty mint chip sneaking out in the last photo. These must be limited edition because I’ve never seen them before. I snatched up two bags and used one on these cookies. As for the other bag, I’m still trying to decide what I want to bake with it. This makes just over 3 dozen cookies.
After baking all these cookies so far, I’ve learned that refrigerating the dough is a must in all situations. When dealing with refrigerated cookie dough, the cookies taste and look so much better! Trust me. Patience is a virtue, even in the baking world.
Lovin From the Oven Fan Page
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 eggs
- 1 (10 ounce) package Nestle dark chocolate and mint morsels
- 2 2/3 cups AP flour
- Preheat oven to 350°F.
- Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
- Add Nestle dark chocolate and mint morsels and mix.
- Add flour and continue to mix until all ingredients are well blended together.
- Cover and chill in the refrigerator for 45-60 minutes.
- Spoon out approximately 1 oz of dough per cookie.
- Form a ball and then slightly flatten.
- Place on non-stick baking pans and bake for approximately 8-10 minutes.
- Cool on pans for 2 minutes, then remove.