Mint Chocolate Cookies
Servings 16 cookies
- 1/2 cup butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1-1/4 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
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.
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 25.4g | Protein: 2.2g | Fat: 11.8g | Saturated Fat: 8.8g | Sodium: 139mg | Fiber: 0.6g | Sugar: 19g