While pumpkin is the flavor of the Fall, peppermint / mint is the flavor of Winter; especially now during the Holiday season. Peppermint hot chocolate is available almost everywhere – I’m partial to getting mine from Starbucks, already made and topped with whipped cream -, red & green mint M&M’s, mint filled Hershey Kisses and candy canes – just to name a few candies – can be found on store shelves. And I recently came across Nestle Toll House Dark Chocolate & Mint Morsels, which I couldn’t resist picking up. And as luck would have it, there was a cookie recipe right on the back of the package waiting to be made.
To begin I combined the dry ingredients – flour, cocoa powder, baking soda and salt – in a medium bowl and set it aside.
In a large bowl I creamed together butter, granulated sugar, brown sugar and vanilla extract and then added in two eggs, one at a time.
Next I gradually added in the flour mixture.
And finally I stirred in the dark chocolate and mint morsels (if you love the smell of mint you’ll be in heaven when you open this bag)…
Which resulted in the casualty of one of my spatulas since the batter for these cookies is so thick and dense – thankfully the cookies turned out completely opposite of that.
Next I drop rounded tablesoonfuls of the dough on parchment lined cookie sheets.
After baking in a preheated 325 F oven for 11 minutes I let them cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
These cookies are all kinds of delicious and thankfully the recipe yields enough so that you can definitely get your fill!
Makes about 4 dozen
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) Nestle Toll House Dark Chocolate& Mint Morsels
1. Preheat oven to 325 F and line two baking sheets with parchment paper.
2. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto prepared baking sheets.
3. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.