Dutch Chocolate Mint Cookies #recipe by Underground Crafter | These cakey cookies are minty and chocolatey. I love making food gifts for the winter holidays. This year, I’ll be sharing some new recipes for holiday desserts that work well as gifts or as a bring-a-long for a pot luck. Today’s recipe is for the Dutch Chocolate Mint Cookies. These cakey cookies pair well with a glass of milk. (In our household, that would be almond milk.)

This post contains affiliate links. Chocolate Dutch Mints were generously provided by Jelly Belly.

MC is a fan of the mint/chocolate combination, so every year I try to invent at least one new chocolate mint treat. This one took a bit of experimentation to get right (but we did have fun eating all of the “failed” batches).

Dutch Chocolate Mint Cookies #recipe by Underground Crafter | These cakey cookies are minty and chocolatey. A little tip for baking with Chocolate Dutch Mints: placing them on top of each cookie before baking (rather than mixing them into the batter) is well worth the extra effort. These candies have a chocolate shell and peppermint filling, which boosts the minty flavor of these cookies. But mixing them into the batter will leave you scraping melted peppermint filling off of your baking sheets. (I learned this the hard way in test batch #1.)

Dutch Chocolate Mint Cookies #recipe by Underground Crafter | These cakey cookies are minty and chocolatey. These cookies definitely pack a minty punch, but don’t skimp out on the mini chocolate chips, either, or they’ll taste more like mint cookies than Dutch chocolate mint cookies.

Dutch Chocolate Mint Cookies

Recipe by Underground Crafter

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1 stick (1/2 cup/8 Tablespoons) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup lighty packed brown sugar
  • 2 Tablespoons water
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1/2 – 3/4 cup Jelly Belly Chocolate Dutch Mints (Each 16 ounce bags makes about 5 batches of cookies.)


Instructions

1) Preheat oven to 375 degrees.

2) In a small bowl, combine flour, cocoa powder, baking soda, salt, and mini chocolate chips. Set aside.

3) In a large bowl, cream butter, sugars, and water until smooth.

4) Add egg and mint extract to butter mixture, and mix until combined.

5) Stir in dry ingredients until just mixed.

6) Drop by rounded Tablespoons (or use a cookie scoop) onto baking sheets, leaving several inches between each cookie.

7) Flatten cookies slightly and top with 2-3 mints.

Dutch Chocolate Mint Cookies #recipe by Underground Crafter | These cakey cookies are minty and chocolatey. 8) Bake 10-14 minutes, or until cookies have spread and chocolate Dutch mints have cracked slightly.

9) Cool completely on racks.

© 2015 by Marie Segares (Underground Crafter). This recipe is for personal use only. Do not violate Marie’s copyright by distributing this recipe or the photos in any form, including but not limited to scanning, photocopying, emailing, or posting on a website or internet discussion group. If you want to share the recipe, point your friends to this link: http://undergroundcrafter.com/2015/11/21/recipe-dutch-chocolate-mint-cookies. Thanks for supporting indie bloggers!
Recipe: Dutch Chocolate Mint Cookies

2 thoughts on “Recipe: Dutch Chocolate Mint Cookies

  • November 23, 2015 at 11:31 am
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    Your recipe looks delicious! Pinning to my cookie board. Thank you so much for sharing with us this week at SnickerdoodleSunday! Have a wonderful Thanksgiving.
    ~Laurie

    Reply

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