Published on December 1st, 2014 | by Kristen Swain0
Christmas Cookies – Dark Chocolate Mint Cookies
When I was planning on what we should make this Holiday season, I thought about how many of my friends like to bake.
I hear and am hearing a lot of requests for family favorites.
Love to hear that.
But how about some new family favorites?
How about we add to our baking repertoire? And add some new flavors to our cookie making this year.
I got really excited! I pulled out my mom’s old recipe book.
It’s older then I am. And had some great ideas.
I baked and changed some things up, to freshen up the flavors.
I also had the intent of making things easy, all the cookies I am featuring this week are cookies that you bake and are finished.
No cut outs, drizzled, topped, iced etc.. Just pull them from the freezer and bake off.
I want you to have a little less stress this holiday season, especially if you feel that you MUST bake, let’s work it out so that it’s a easy, breezy, and not as stressful this year!
I hope you will enjoy this week.
Even if you just like to look at the delicious cookies.
These dark chocolate mint cookies turned out to be a favorite with my youngest minion, who adores all things mint.
Personally, I found them lightly minted, with chocolate still coming through.
Dark Chocolate Chocolate Chip Mint Cookies
3/4 cup sugar
1 1/4 cup brown sugar
1 cup butter
1 1/2 tsp vanilla
2 blocks of unsweetened baking chocolate
1 tsp baking soda
1/2 tsp salt
3 1/2 cups flour
bag of chocolate chip mint mix chips
( 1/2 bag of andes chips)
Bake at 350 degrees for 10-15 minutes. Makes about 48 cookies
Begin by creaming sugar and butter together. Add eggs and vanilla. Melt two blocks ( the whole block) of unsweetened baking chocolate in the microwave for about 15 second intervals until melted. Add to the sugar mix. Then add soda, salt and flour. I mix my flour in last so that the other dry ingredients are better mixed into the batter.
Add chocolate chip mix and Andes chips ( these are optional, but I had a half bag extra that I wanted to use)
From this point, I cover a cookie sheet with parchment paper.
And I form large spoonfuls of dough into rounds.
These are about the size of golf balls. I flatten them slightly to keep them from rolling.
I also add in a few chips to the top, they are pretty when baked.
Once my tray is filled with cookies. I pop the whole thing into the freezer for 30 minutes.
Then I use freezer gallon baggies to hold the frozen cookies. When you are ready for them to bake, pop how ever many you need onto a cookie sheet with parchment paper and bake.
I bake the frozen cookies at 350 for about 21-25 minutes.
Making any cookie and freezing them to use later is one of my absolute best ideas for the holiday season. EVERYONE can buy those slice and bake cookies. But homemade, fresh cookies fresh out of the oven, and no one needs to know that you mixed them up two weeks ago!
Honestly, you could spend an entire day mixing cookie dough, freezing and have dozens of cookies in the freezer. Especially if you get some help, share the work and split the dough with someone. What a great way to spend the day with a friend or family making dozens of cookies for gifting!
- Dark Chocolate Chocolate Chip Mint Cookies
- 3/4 cup sugar
- 1 1/4 cup brown sugar
- 1 cup butter
- 2 eggs
- 1 1/2 tsp vanilla
- 2 blocks of melted unsweetened chocolate
- 1 tsp baking soda
- 1/2 tsp salt
- 3 1/2 cups flour
- bag of chocolate chip mint mix chips
- ( 1/2 bag of andes chips)
- Bake at 350 degrees for 10-15 minutes. Makes about 48 cookies
- Begin by creaming sugar and butter together. Add eggs and vanilla. Melt two blocks ( the whole block) of unsweetened baking chocolate in the microwave for about 15 second intervals until melted. Add to the sugar mix. Then add soda, salt and flour. I mix my flour in last so that the other dry ingredients are better mixed into the batter.
- Add chocolate chip mix and Andes chips ( these are optional, but I had a half bag extra that I wanted to use)