Tuesday, September 1, 2009

Chocolate Mint Cookies

I can't remember when we baked these cookies for the first time. Usually we're chocolate chip people, with an occasional snickerdoodle or sugar cookie thrown in (well, I am and I do most of the cookie baking around here). I think it was probably even before Abigail was born. My husband wanted to try something different and searched through our cookbooks until he found something we both would like.

Chocolate? Check. Mint? Check. What's not to like?

So he baked them. And we did our usual hot cookie ritual. And we decided to never ever bake these cookies again. They were awful. What were we thinking?

Of course, we don't like to waste food. So the next day, we decided to eat the leftover cookies just to get them out of the house. And then. . .what were we thinking? These cookies were wonderful. We wanted to make more so they would be cool by the next day. Wow!

By now, we've learned that these cookies are really very good hot and they never last long enough for leftovers. My nephew and father-in-law especially love them.


This recipe makes a small batch of cookies (or my chocolate chip cookie recipe makes an exceptionally large batch, not sure which). We found it in Hershey's Best-Loved Recipes, which appears to be out-of-print but worth the search.

Doubly Chocolate Mint Cookies



Makes about 2 1/2 dozen



1/2 bag Andes creme de menthe baking chips (the recipe calls for a 7 ounce Hershey's Cookies 'n' Mint Milk Chocolate Bar, but we never use it - do they even still make it?)

1/2 cup (1 stick) butter or margarine, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour (I only use White Lily, while my husband only uses Gold Medal. I'm sure your favorite would be fine.)

1/3 cup Hershey's Cocoa

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup coarsely chopped nuts, optional (we never add these)



Heat oven to 350 degrees


Beat butter, sugar, egg, and vanilla in large bowl until fluffy.



Combine flour, cocoa, baking soda and salt in separate bowl; add butter mixture, beating until well blended.



Stir in chocolate and nuts, if desired.



Drop rounded teaspoons onto greased cookie sheet.


Bake 10 to 12 minutes or until set. Cool slightly; remove to wire racks. Cool completely.



Enjoy!

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