Chewy Mint Chocolate Cookies
These Chewy Mint Chocolate Chip Cookies are a little crispy on the outside and chewy on the inside. They taste like a cross between a chocolate chip cookie and thin mints. Bonus: they can easily be made dairy-free.
Ingredients
- 1 cup dairy-free/vegan butter, softened
- 2 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 1/4 tsp mint extract
- 1/2 tsp pure vanilla extract
- 2 1/4 cups unbleached all-puprose flour
- 4 Tbsp cocoa
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup your favorite chocolate chips (I used dairy-free dark chocolate chips)
- sugar sprinkles (optional)
- crushed candy canes or peppermints (optional)
Instructions
- Preheat oven to 350 degrees F
- Cream the butter, eggs and sugar in a large bowl
- In a separate bowl, mix the flour, cocoa, baking soda and salt
- Add the mixed dry ingredients to the large bowl
- Add the mint extract and vanilla extract; mix well
- Add your favorite chocolate chips and mix
- Spoon onto a cookie sheet covered with parchment paper (or a lightly greased cookie sheet)
- If you want top with crushed candy canes or peppermints for a beautiful Christmas cookie, crush and add them now (I crush 2-3 candy canes in a plastic baggy with my rolling pin)
- Bake at 350 degrees F for 8-10 minutes (9 was perfect in my oven); let cool and ENJOY!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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