Description
These mint cookies are chewy with a little crunch on the edges. The mint flavor is just the right amount of mint. It’s a holiday favorite in our house.
Ingredients
Scale
- 2 1/4 cup all purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 teaspoons pure vanilla
- 1 large egg
- 2 egg yolks
- 1/4 cup pure maple syrup
- 1 (10 oz) package Andes mint baking chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, sift together all purpose flour, cocoa powder, cornstarch, baking soda, baking powder and sea salt. Set aside.
- In a stand mixer, cream together the butter and sugars.
- Add vanilla. Add egg and egg yolks one at a time, making sure each one is incorporated before adding the next egg. Add maple syrup.
- Slowly add the dry ingredients to the wet ingredients while the mixer is going. Once everything is well combined add the Andes mint chips. Make sure to stir the Andes mint chips my hand with a spoon instead of with the mixer, until they are evenly distributed.
- Scoop dough onto a cookie sheet lined with silpat mat, or parchment paper. I like to use a #24 scoop.
- Bake for 9 to 11 minutes.
Notes
- There are two ways to freeze these cookies.
- Freeze before baking: I would recommend lining a cookie sheet with parchment paper, then scooping the cookies, using a #24 scoop, onto the parchment paper. Be sure that the cookies don’t touch. Freeze for a couple of hours. Once they are frozen, place the scoops into a freezer bag and freeze. When ready to bake them, take cookie scoops out of the bag and place them on a silpat lined cookie sheet. Let them thaw for 15 minutes then bake as directed.
- Freeze after baking: Let cookies cool completely. Place in a freezer safe container or a freezer bag and freeze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes