Mint Chocolate Cookies

• Vegetarian

• Produce

  • 1/2 cup Andes mint baking chips

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1/4 cup Cocoa powder, unsweetened
  • 1 1/4 cup Flour
  • 1/2 tsp Sea salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter

Found on kristineinbetween.com

Description

Ingredients

• ½ cup butter, softened
• ¼ cup sugar
• ¾ cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1-1/4 cup flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda dissolved in warm water
• ½ tsp sea salt
• ½ to ¾ cup Andes mint baking chips (or mint chips)

Directions

• Preheat oven to 350 degrees and line cookie sheets.
• In a medium bowl cream butter, sugar, and brown sugar.
• Beat in egg.
• Add vanilla and mix until smooth.
• Stir in salt and baking soda and water.
• In a separate bowl, whisk flour and cocoa powder together until well combined.
• Add flour to wet ingredients and mix until fully incorporated, try not to over mix.
• Fold in mint chips.
• Scoop onto a prepared cookie sheets.
• Bake for 10 minutes for 1 TBS size cookies or 14 minutes for larger cookies.
• Cool on pan for 5 minutes before transferring to a wire rack.
• Store in an airtight container.