‘Tis the season for baking and since I’m not much of a baker, I limit myself to our very favorites! I present to you Chocolate Mint Cookies and for those crazies that do not like mint, like my husband…Chocolate Peanut Butter Cookies!
To date this has been an easy, super consistent recipe, as well as a crowd-pleaser (unless people are lying to me…which is always possible!) The original recipe is made with chocolate covered mint candies, but Sean, the hubby, thinks mint only belongs in toothpaste. So I, being the incredible wife that I am (ahem), split the recipe and use miniature peanut butter cups on half of the cookies.
The cookie itself is a soft, chewy chocolaty heaven in your mouth and then you hit the cool minty (or creamy peanut buttery) center. Super yummy!
So, grab your apron and a couple bowls and enjoy some cookie-making! Or if you’re already cookied-out from the holidays, try it out in the New Year (it’s not just a “Christmas cookie”). =)
- 3/4 cup unsalted butter
-1 1/2 cups packed brown sugar
- 2 Tbs. water
- 2 cups semisweet chocolate chips
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- 4 oz. pkg. Junior Mints (if you plan to split the recipe, you need approx. 18 junior mints, plus some to nibble on while you’re baking =))
-approx. 9-10 Reese’s miniature peanut butter cups cut in half (again, plus a few extras for taste-testing, quality control, etc.)
In a saucepan over medium heat, add the butter, sugar, and water. Stir until melted. Remove from heat, add chocolate chips and stir until melted. Set aside to cool for approximately 10 minutes. After cooling, pour the chocolate mixture into a large bowl and beat in eggs (one at a time). In a separate bowl, combine flour, baking soda, and salt. Then gradually stir the flour mixture into the chocolate. Once the dough has formed, cover and refrigerate approximately one hour.
Preheat your oven to 350 degrees. Roll cookie dough into rounded tablespoon-sized balls or use a cookie scoop and place 2 inches apart on a greased cookie sheet. Bake 8-10 minutes or until cookies appear to be done. After removing baked cookies from oven, gently press either a junior mint or half of a peanut butter cup into the center of each cookie. Allow to sit 1-2 minutes, then swirl the melted candy with the tip of a butter knife (or utensil of choice). Eat right away if you can’t resist (CAUTION: HOT!)…or allow to cool and the candied center to harden.