Mint Chocolate Cookies
By Noel Lizotte
There are some foods that go together perfectly. Peanut butter and jelly. Tomato soup and grilled cheese. Mint and chocolate.
This cookie recipe combines the two flavors of mint and chocolate into a chewy cookie.
Talk about a favorite on the Christmas cookie plates! This cookie is dark and rich. The sweet chocolate is offset by the fresh mint flavor.
Mint Chocolate Cookies
1 cup butter, softened
1¾ cups sugar
2 tsp peppermint extract
2 cups all purpose flour
1 cup cocoa
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Preheat oven to 350°F. Using an electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Drop by spoonfuls on ungreased cookie sheet. Bake cookies until edges begin to firm but center still appears soft, about 9 minutes.
Make it a Meal: serve these cookies as part of your afternoon snack. They’re great with a glass of milk or a hot cup of coffee!
Approximate Nutritional Information: Servings Per Recipe: 36, Amount per Serving: Calories: 109, Total Fat: 5g, Cholesterol: 2mg, Sodium: 146mg, Total Carbs: 15g, Protein: 1g.
Variations: chop up some chocolate mint patty candies and mix in the dough before baking. Or crush a couple of candy canes to add some holiday color and extra mint flavor.
These cookies package well for shipping, too. Use plastic wrap and wrap two cookies together, with the flat bottoms next to each other. Wrapped tightly they stay fresh for mailing long distance.
You can also freeze these cookies. I like to make a batch of cookies and freeze half to two thirds of them. That way, I don’t feel like I have to eat all the cookies in one weekend! You know, cookies taste best when they’re fresh. So I tend to eat cookies within the first few days of baking.
If I stash them in the freezer, I can pull out a few at a time for munching or adding to lunches. Frozen cookies thaw easily by noon in the lunch box.
Of course, my husband likes having cookies on hand for snacking. So I don’t have to worry about them going to waste, (or to my waist).
This year’s Christmas cookie plates had a variety of cookies on them. The ones I’ve mentioned in previous columns as well as a few others.
Folks like to have a sampling of cookies.
This year I made: Chocolate No Bake, Buckeyes, Molasses Snaps, Chocolate Chips, Peanut Butter, Mini Cupcakes, and Sugar Cookies.
The nice thing about cookie plates, you can mix up the cookie types as much or as little as you like! If you’re family doesn’t care for one type of cookie, leave it off. If they favor one type particularly, then you may want to make up an entire plate of that recipe!
Noel Lizotte is breaking free of corporate stress with convenience cooking! This recipe is similar to ones printed in her cookbook Apron Free Cooking which is available on the website www.apronfreecooking.com. She also writes a monthly column at www.culinarychat.net