Mint Chocolate Chip Cookies

Happy Friday everyone! Today I am sharing  a recipe for cookies I recently brought to my department’s weekly coffee (and dessert) hour. Before deciding on a dessert, I did a lot of searching around the web to find something different and most importantly something easy. I finally decided on these cookies and I’m really glad I did. I’ve had (and enjoyed) other variations of chocolate mint cookies before BUT they tend to dry out really fast. I like this recipe because it uses cake mix, which keeps the cookies moist and tasty for much longer. I was really pleased with the end result–these cookies were seriously tasty and didn’t last long at coffee hour!

***

Mint Chocolate Chip Cookies

Adapted from: Real Mom Kitchen

Dark Chocolate Mint Cookies

Ingredients:

1 box Betty Crocker (or equivalent) Dark Chocolate cake mix

2 Tbsp brown sugar

2 eggs

1/3 cup oil

2 Tbsp water

1/2 (10 oz) bag of Andes Creme Menthe baking chips

1/2 (10 oz) bag Nestle semi-sweet morsels

Instructions:

In a bowl of a stand mixer, mix the cake mix, eggs, oil, and water together until a soft dough forms.

Fold in the dark chocolate and mint morsels.

Drop by the spoonful onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes until set in the middle. Make around 2 dozen cookies.

Notes:

Other variations of this recipe call for 10z of the Andes baking chips, but I decided to only use 5 0z and mix with the semi-sweet morsels. This produces a chocolatey cookie with a nice mint flavor that isn’t too overpowering. Most people who tried the cookies said it was just the right amount of mint. However, if you like a really strong mint flavor, you will probably want to use the whole bag.

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5 Comments (+add yours?)

  1. Kathy
    Feb 22, 2013 @ 11:28:02

    These look delicious! Thanks for sharing.

    Reply

  2. OrganisedClutter
    Feb 22, 2013 @ 16:15:06

    These look amazing! I’m on the search for chocolate orange cookie recipes, they are so delicious 🙂

    Reply

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