After all that soup, I think we all deserve some cookies! And let me tell you, these are not going to last very long. There is no egg in this cookie (weird, right?) but that fact makes them so soft, they just melt in your mouth. I’m going to keep this short today. I need to get to the gym, because I, uh, pretty much ate this whole batch by myself.
*There is no egg in this recipe which makes a very soft, but very delicate cookie, so be careful when moving them!
*These cookies also dry out quickly, so be sure to enjoy them within a couple days of baking them (like that will be a problem!)
*I used a bag of mint M&M’s that I got on Christmas clearance. If you don’t have a mint M&M hoard like me, just add in a bag of mint chips, such as
Andes Mint bits.
Chocolate Mint Cookies
Adapted from Two Peas and Their Pod
½ cup (1 stick) unsalted butter, softened
½ cup white sugar
½ cup dark brown sugar
1 ½ tsp vanilla
1 ¼ cups flour
1 tsp baking powder
½ tsp salt
2/3 cup Dutch processed cocoa
1/3 cup milk
1 (9 oz) bag mint M&Ms or other mint chips
Preheat the oven to 325 degrees F and line baking sheets with parchment paper.
In the bowl of an electric mixer, beat the butter on medium-high speed until light. Add the sugars and cream together. Then add the vanilla and beat together.
Add half of the cocoa and half of the flour and mix on low speed. Add the milk until combined. Add the baking powder, salt, and remaining cocoa and flour and mix well. Stir in the M&M’s with a spoon.
Chill the dough in the refrigerator for at least 15 minutes or up to 2 days.
Using a 2 tablespoon cookie scoop, drop the dough onto the prepared sheets. Press the dough down slightly and bake for 12-15 minutes. The cookies will still be very soft.
Allow the cookies to cool completely on the cookie sheets (they will set up as they cool). Move to an airtight container and enjoy within a few days.
Makes about 30 cookies