Soft Chocolate Mint Cookies
Total TimePrep: 15 min. + standing Bake: 10 min.
Makesabout 3 dozen
I think this is a very yummy recipe. I don't usually have squares of chocolate. Instead of squares of chocolate, I substituted baking unsweetened cocoa--9 T and 3 T oil or butter. I've often left out the extra butter and it's been fine with just the cocoa.
These cookies are so delicious! I changed the recipe slightly by adding 5 (instead of 3) OZ of DARK chocolate, 2 and a half EXTRA TBSP of flour and chocolate chips into the dough. They came out so moist and chewy. Definitely will make this again!
My husband loves these cookies and they are easy to make.
These cookies have a brownie-like texture. I didn't have buttermilk so I substituted about 1 tsp. lemon juice + 1/4 c. skim milk (do not stir) and let it sit for 5-7 minutes. I put about 9-12 cookies on a greased cookie sheet at a time and let them bake for 9 minutes. Any longer and they would have been overcooked, any shorter and they would have been too gooey. These cookies taste like a brownie when you first bite into them, and then you get the delicious peppermint flavor. My family was begging me to bake another batch!
Very moist, brownie-like texture. I added 1/2 c. mint chocolate chips(there's no such thing as too much chocolate!).