Chocolate Mint Chip Cookies
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
Chocolate Mint Chip Cookies are awesome. Lots of chocolate, lots of mint and chocolate chips, lots of chocolate mint glaze drizzled over the top and, poof! A fabulous cookie is the result. This is a wonderful chocolate cookie. You can make it with or without the chocolate mint glaze.
It tastes great either way. My house smelled amazing when these goodies were baking and even the glaze filled the house with the luscious fragrances of mint and chocolate.
I got this recipe back in the late 1990s from Wanda Bollinger, who was a cook at Southwest Baptist Church in DeSoto, Texas, when we attended there. She made this cookie one night for a Wednesday night supper and I asked her for the recipe.
Wanda made it without the glaze–but for the purposes of this post I went ahead and made it with the glaze so you could see what it should look like. This was the first time I made it with the glaze. It really adds a nice effect to the presentation of this cookie.
The one difficult thing about this recipe is finding mint chips. Some years you can find them with the Christmas baking goods, and some years you can’t. When I saw them this year at Wal-Mart I scooped up a bunch of them so I could make some of my cookie recipes that call for mint chips.
When making the glaze the recipe calls for regular sugar not powdered sugar. This is a glaze not a frosting so it won’t be very thick. Don’t get impatient because the glaze ends up thickening as it cools and if it gets too thick it becomes unspreadable. This cookie puffs up so nicely. It looks beautiful after it’s baked. It’s also a delight to eat.
When I originally posted this recipe in December 2012 for my Christmas Cookie Extravaganza that year, I was still using an iPhone 3 for a camera. The recipes were dark, not particularly sharp, and too filled with props to make the cookies stand out. Yes, less is MORE!
I recently remade Chocolate Mint Chip Cookies (December 2016) for our Christmas Cookie Extravaganza this year. I followed the original directions more carefully than the first time making the glaze with granulated sugar instead of powdered sugar. I thought the results were better.
The icing does set up slightly after the cookies are allowed to dry after glazing. But it will still be a little gooey no matter what you do. If you like ooey, gooey cookies, you’ll love these! We sure did.
Chocolate Mint Chip Cookies display beautifully on Christmas trays.
There is lots of peppermint flavoring and chocolate in every bite of these luscious Chocolate Mint Chip Cookies
These Chocolate Mint Chip Cookies can be made without the glaze, but I made them with the glaze.
Here’s what I did.
I used these ingredients for the cookie.
Place softened butter in a large mixing bowl. Add sugars, cocoa, eggs, vanilla, baking soda and salt.
Cream with electric mixer until well blended.
Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies. Add chocolate and mint chips.
Stir all the ingredients together with a wooden spoon.
Spray cookie sheets with cooking spray. Roll dough mixture into balls and place on sprayed cookie sheets.
Bake at 350 for 10-12 minutes (mine took 14) or until done. Chocolate Mint Chip Cookies puff up nicely and hold their shape well. These cookies also taste quite spectacular without the glaze. Allow cookies to cool completely before drizzling glaze over top.
I used these ingredients to make the glaze.
To make the glaze: place butter in saucepan. Add milk, granulated sugar and cocoa.
Heat over medium heat and bring to a boil. Boil 5-10 minutes.
Remove from heat and stir in vanilla and mint flavoring.
Allow glaze to cool slightly before drizzling over cookies.
Place some of the glaze into a bowl. Drizzle warm glaze over cookies with spoon.
Here’s a close up look at these wonderful goodies. Chocolate Mint Chip Cookies are great to bring to Christmas parties. But you can make these almost any time of the year if you can find mint chocolate chips.
Chocolate Mint Chip Cookies are heavenly.
Here’s the recipe.
CHOCOLATE MINT CHIP COOKIES
(Recipe from Wanda Bollinger, Cook at Southwest Baptist Church, DeSoto, TX)
- 4 cups UNBLEACHED all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ½ cups sugar
- 1 cup brown sugar, firmly packed
- 1 ½ cups unsalted butter, softened
- 3 large eggs
- 1 tsp. vanilla
- 10-oz. pkg. mint chocolate chips
- Heat oven to 350°.
- Spray cookie sheets with cooking spray.
- In large mixing bowl, mix softened butter, sugars, baking soda, salt, eggs, vanilla, and cocoa.
- Add UNBLEACHED flour (bleached flour toughens cookies), and mint chocolate chips.
- Stir in with a wooden spoon.
- Do not use an electric mixer or cookies will be tough.
- Roll into balls and place on sprayed cookie sheets.
- Bake at 350° for 10-12 minutes or until set. (Mine took 14 minutes).
- Cool 1 minute; remove from cookie sheets cool completely.
- 2 cups sugar (I used powdered sugar)
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter
- ½ cup milk
- 1 tsp. vanilla
- 1tsp. mint/peppermint flavoring
- In a small saucepan, combine all glaze ingredients except vanilla.
- Bring to a boil; boil 5-10 minutes.
- Stir in vanilla; cool.
- Beat until smooth and of glaze consistency.
- Drizzle glaze over cooled cookies; allow glaze to set.
Here’s a plate of cookies for you!
Take these tasty treats along to your office party and everyone will love them.
Why don’t you put these delicious Chocolate Mint Chip Cookies on your Christmas baking schedule this year?