1 stick unsalted butter or 1/4 cup butter and 1/4 cup coconut oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1/2 teaspoon pure vanilla extract
1 1/2 cups Gold Medal all purpose flour or gluten free flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup mini chocolate chips
4 ounce box Junior Mints
Instructions
1. Preheat oven to 350 degrees F. and line a large baking sheet
with a silpat liner or parchme
2. In a large mixing bowl or stand mixer, beat the butter and
sugars until well combined. Add eggs and vanilla mixing to
combine. Add flour, cocoa powder, baking soda and salt, mixing
to combine. Stir in chocolate chips then smash in Junior Mints. All
mints need to be completely smashed into the dough. Chill dough
for a couple hours or overnight for best results.
3. With medium cookie scoop, place dough 1 inch apart. Bake for
10-12 minutes, until baked through. Please note, if mints ooze out
of cookies, use a plastic knife to form cookies back to round shape
right out of the oven when hot. Let cool for 15 minutes before
transferring to cooling rack.
Originally Submitted
11/6/2013
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