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.)
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).
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
- 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.)
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.
9) Cool completely on racks.