Triple Chocolate Fudge Mint Cookies
Print recipe
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 3/4 cups cocoa powder
- 1 teaspoon peppermint extract
- 2 eggs
- 1 teaspoon baking soda
- 1 heaped tablespoon cornstarch
- 1/4 teaspoons salt
- 2 1/2 cups all purpose flour
- 1 cup milk chocolate chips
- 1 cup mini semi sweet chocolate chips
- 1 cup Andes mint chips
Directions
| Step 1 | |
| Preheat oven to 350 In a mixing bowl beat butter and sugar until light and fluffy. Add cocoa powder and peppermint and mix until well combined, then add the eggs and mix again. Add baking soda, cornstarch, salt, and 1 cup of flour and mix on low until combined. Add remaining flour and mix just until incorporated. Stir in all the chips. | |
| Step 2 | |
| Scoop dough onto silicone lined baking sheets 2" apart. (If you do not have silicone mats, I suggest refrigerating the dough for an hour or so before baking to help keep the cookies nice and thick.) Bake for 7-8 minutes. Cookies will look slightly underdone, but you want that! These are fudgy, chewy cookies. Let them rest on the cookie sheet for a few minutes before transferring to wire racks to cool. Store in an airtight container. | |