Guest blog by Lindsay Allen.
Everyone has that one flavor or scent that just screams, “December holidays!” For me, it’s mint. Candy canes; those red-and-white striped mint nougat candies with Christmas trees on them; peppermint patties; and especially the old, candy cane-striped peppermint candle that came out with my family’s Christmas decorations every year — they all represent the holidays to me.
When I started baking a variety of holiday cookies for coworkers and clients several years back, I knew there had to be one with mint in it, so I turned to my standard chocolate cookie and went from there.
To be honest, I tried several different ways to try to make THE chocolate-mint cookie before determining that there was one configuration that stood out above the others: the one with Andes Peppermint Crunch baking chips, which only seem to be available during the holidays.
And the trials were worth it. Once I got this recipe down, people went nuts over these cookies. People who haven’t had them in years still ask about them. And when I made a batch to photograph for this blog post and then took the cookies to work (which was the first time I’d served them to my coworkers at my current job), they disappeared quickly. Someone even asked for the recipe several days later, indicating she’d “been dreaming about them.” Yes, really!
These soft, fluffy, chocolaty, minty cookies could really be considered part cookie, part brownie, which makes them unique. And the fact that you don’t need to use an electric mixer for them is a bonus. Fewer dishes to dirty, and you feel like you’re making cookies the old-fashioned way!
So if you’re a chocolate lover and mint is your go-to holiday flavor, this just might be the cookie you’ve been dreaming of …
Adapted from a Very Best Baking recipe
- 1 3/4 cups all-purpose flour
- 1/2 cup baking cocoa (recommended: 1/4 cup regular cocoa and 1/4 cup dark chocolate cocoa)
- 1 tsp. baking soda
- 1 1/2 cups semi-sweet chocolate chips, divided (into 1 cup and 1/2 cup)
- 1/3 cup butter or margarine, cut into pieces
- 1 can (14 oz.) sweetened condensed milk
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup (about 1/2 bag) Andes Peppermint Crunch baking chips
- Preheat oven to 350ºF.
- Combine flour, cocoa and baking soda in medium bowl; set aside.
- Melt butter and 1 cup chocolate chips in large, heavy-duty pan over lowest possible heat, stirring until smooth. Remove from heat.
- Stir in sweetened condensed milk, egg and vanilla extract; mix well, then stir in flour mixture. Lastly, stir in the 1/2 cup of chocolate chips and the 1 cup of Peppermint Crunch chips.
- Refrigerate dough to make it easier to work with (but if it’s in the fridge for more than a couple of hours, be sure to then let it sit out long enough to become moldable). Roll dough into balls (about 2+ Tbsp. of dough each); place on baking sheets lined with parchment paper, and smash balls lightly with the bottom of a glass to form small pucks.
- Decorate with festive sprinkles or other decor if desired (I use Wilton Christmas Mint Crunch).
- Bake for 8 to 10 minutes or until edges are set but centers are still soft.
- Let cookies rest on baking sheets for a few minutes before transferring to cooling racks.
Yield: Approximately 36 cookies
TIP: If you make a double batch, cut calories by using one can of regular sweetened condensed milk and one can of reduced-fat sweetened condensed milk. Using reduced-fat in a single batch is not recommended.
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