Do you like Girl Scouts Thin Mint Cookies? If so, then you will like these delectable cookies.
I was looking for a cookie to make as an after school snack for my daughter. This is maybe something a little different than typical chocolate chip cookies. Then I found these:
You will love these because they are easy and quick to make. I call recipes I can make all in one bowl – “one bowl wonders”. Most ingredients you already have on hand. These cookies are chewy, crunchy and soft all at the same time.
Recipe from: King Arthur Flour
3/4 cup (12 tablespoons) unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoons peppermint extract, or 1/8 teaspoon peppermint oil (or to taste) (I used 1 1/2 teaspoons peppermint extract and they came out great)
1 1/2 cups unbleached all purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Preheat your oven to 350 degrees and prepare two baking sheets, either with parchment paper, butter or cooking spray. I almost always use parchment paper, unless I happen to be out and then I choose between the other two options – depends on the day! For these cookies, I used parchment paper.
Using your mixer with the paddle attachment, cream together the sugars and butter.
Next, add the egg and beat until combined. Then, add the vanilla and peppermint.
Toss in the flour, cocoa, baking soda and salt until just combined. Once I add flour to any recipe, I am careful not to over beat the dough. At this point, you can taste the dough and add more peppermint if you like.
Next, stir in the chocolate chips
Now, drop teaspoonfuls of dough on to your prepared baking sheets. I have a ice cream scoop that I love to use. Space the cookies about 2 inches apart on the baking sheet since they spread a little while in the oven. I decided to heed the advice of the original instructions on the King Arthur site and bake only three cookies the first time to determine the proper cooking time. It turns out 13 minutes was the perfect cooking time using my oven. Cool cookies on wire rack to cool and place in airtight container to store. My dough yielded 32 cookies.
- ¾ cup (12 tablespoons) unsalted butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract, or ⅛ teaspoon peppermint oil (or to taste)
- 1 and ½ cups unbleached all purpose flour
- ¼ cup all purpose baking cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Prepare two baking sheets with grease or parchment paper.
- In a bowl with a paddle attachment, beat together the sugar and butter.
- Next, add the egg, and beat to combine.
- Add the vanilla and peppermint and mix.
- Toss in the flour, cocoa, baking soda and salt and combine, careful not to over mix. Taste the dough and add more peppermint if desired.
- Stir in chocolate chips.
- Add teaspoonfuls of dough on to prepared baking pans keeping cookies 2 inches apart because they spread while cooking. For the first batch, you might want to bake only 2-3 cookies as as test to find the right cooking time.
- Bake the cookies 12-13 minutes. Remove from oven, cool on rack and store in airtight container.