Mint Hot Chocolate Cookies

The other day I was in the grocery store and spotted some mint chips and knew I needed to make some cookies with them! My first thought was that I wanted to combine them with chocolate so on a whim I tried this and was pleasantly surprised how they turned out!

I decided to start with a snickerdoodle base and subbed some of the flour for cocoa powder and added in the bag of chips. Voilà, Mint Hot Chocolate cookies!!!

I started by combining the sugar, butter, and shortening in my stand mixture until smooth.

Then add eggs and mix until combined.

Add cocoa powder, baking soda, salt, cream of tartar, and 1/2 cup flour. Mix until combine, then add flour in 1/2 cup increments until completely combined.

Add mint chips and mix until just combined. Then cover with Saran Wrap and chill in refrigerator for 30 minutes – 1 hour.

While dough is chilling preheat oven to 375*. Then scoop tablespoon sized dough into cookie sheet and bake for 8-10 minutes. 

Let cookies cool for 2 minutes, then transfer to wire rack to finish cooling. 

This recipe makes A LOT of cookies so I decided to bake half of the dough and then I scooped the rest of the dough onto a cookie sheet and froze it for 30 minutes. 

Once the dough is solid I put into a ziplock bag and freeze until I’m ready to bake a few more. This is so nice to have freshly baked cookies without the mess!

Brody certainly enjoyed the cookies, so I hope you do as well!

Mint Hot Chocolate Cookies

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Prep Time:1 hour hr

Cook Time:10 minutes mins

Total Time:1 hour hr 10 minutes mins

Servings: 84 cookies

Ingredients

• 1 cup butter
• 1 cup shortening
• 3 cups sugar
• 4 eggs
• 5 cups flour
• 1/2 cup cocoa powder
• 4 tsp cream tartar
• 2 tsp baking soda
• 1 tsp salt
• 12 oz mint chips

Instructions

• Combine butter, shortening, and sugar in a stand mixer. Mix until smooth.
• Add eggs and mix until fluffy.
• Add salt, baking soda, cream of tartar, cocoa powder, and 1/2 cup flour. Mix until combined, then add remaining flour into 1/2 cup increments.
• Once all the flour is combined add mint chips and mix until just combined.
• Cover cookie dough with Saran Wrap and chill for 30-60 minutes.
• While dough is chilling preheat oven to 375.
• Once dough has chilled scoop dough onto cookie sheet in 1 tablespoon scoops and bake for 8-10 minutes.
• Enjoy!

Notes

Since this recipe makes A LOT of cookies I like to bake half of the cookies then scoop the remaining dough onto a cookie sheet, freeze, then place in a ziplock bag to be baked later.

Nutrition

Serving: 1g