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Mint Chocolate Cookies
A soft and chewy chocolate cookie with Andes ming chips.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
16
cookies
Calories
209
kcal
Author
Kristine Underwood
Ingredients
▢
1/2
cup
butter, softened
▢
1/4
cup
sugar
▢
3/4
cup
brown sugar
▢
1
egg
▢
1
tsp
vanilla
▢
1¼
cup
flour
▢
1/4
cup
unsweetened cocoa powder
▢
1
tsp
baking soda dissolved in warm water
▢
1/2
tsp
sea salt
▢
1/2 to 3/4
cup
Andes mint baking chips or mint chips
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees and line cookie sheets.
In a medium bowl cream butter, sugar, and brown sugar.
Beat in egg.
Add vanilla and mix until smooth.
Stir in salt and baking soda and water.
In a separate bowl, whisk flour and cocoa powder together until well combined.
Add flour to wet ingredients and mix until fully incorporated, try not to over mix.
Fold in mint chips.
Scoop onto a prepared cookie sheets.
Bake for 10 minutes for 1 TBS size cookies or 14 minutes for larger cookies.
Cool on pan for 5 minutes before transferring to a wire rack.
Store in an airtight container.
Nutrition
Serving:
1
cookie
|
Calories:
209
kcal
|
Carbohydrates:
25.4
g
|
Protein:
2.2
g
|
Fat:
11.8
g
|
Saturated Fat:
8.8
g
|
Sodium:
139
mg
|
Fiber:
0.6
g
|
Sugar:
19
g