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Minty Chocolate Chip Cookies

Minty Chocolate Chip Cookies

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    50 m
tehooper

tehooper

These taste like a hybrid of a chocolate chip cookie and a Girl Scouts Thin Mint®. I like to make these the week leading up to Christmas as a change from traditional holiday cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 35 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
  3. Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
  4. Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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