My husband is a big fan of the combination of chocolate and mint. Generally, any dessert will be appreciated even more if it includes this flavor combo. I'm a fan too, but often I am looking for just a little bit of dessert before dinner's entirely done and the table's cleared. So these tender little cookies are perfect:
The dough for these cookies is pretty heavy, so either use a heavy duty mixer or get ready for a fairly intense arm workout when assembling these. That said, the mixing is the most involved part of the process and these cookies come together quickly, with all of the cookies baked in under an hour — maybe less than that if you have the space in your oven for multiple cookie sheets. But do make sure you give them a chance to cool completely before storing them. Trust me, you'll be rewarded with amazing cookies that stay moist for at least a week … if they last that long!
These rich morsels are a perfect after dinner treat because anyone with a bigger appetite can have a couple more, while those with petite appetites can nibble a single cookie with delight. They are also really quite nice when paired with a cup of coffee. Enjoy!
- 1¼ cups all purpose flour
- ½ cup unsweetened baking cocoa
- 1 (3.9 oz) box instant chocolate pudding mix
- ½ tsp. baking soda
- ½ tsp. salt
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter, melted
- 1 tsp. vanilla extract
- 1 egg, room temperature
- 2 T. water
- ½ cup semi-sweet chocolate chips
- ¾ cup Andes creme de menthe baking chips
Preheat the oven to 375° F.
Whisk together the flour, cocoa, pudding mix, baking soda, and salt. Set aside.
Cream the sugars and butter together until the mixture is light and fluffy. Add in the egg, vanilla, and water; beat the mixture until it is well blended. Gradually stir in the dry ingredients. Fold in the chocolate chips and Andes baking chips.
Line a cookie sheet with parchment paper or a silicone baking mat. Scoop out rounded tablespoons of the cookie dough. Form each scoop into a ball and slightly flatten. Place the shaped dough on the prepared cookie sheet.
Bake the cookies for 8-12 minutes or until they are set. Do not over bake them! Remove the cookies from the oven and let them cool on a rack before storing them in a sealed container.
- Yields: 2 dozen cookies
- Preparation Time: 45 minutes