This is a spin off of the Cooking Light recipe for mint cookies. I got these Nestle mint chips at the grocery store as an impulse buy and decided to incorporate them into cookies!
These are the cookies I sent out for the #fbcookieswap and I’m hoping they made through the mail without getting too broken!
Mint Middles Cookies
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons butter, softened
- 3 tablespoons applesauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 large egg white
- 1/2 cup Nestle dark chocolate and mint chips
- 1. Combine flour, cocoa, and baking soda in a small bowl, stirring well with a whisk.
- 2. Combine the brown sugar and next 5 ingredients (brown sugar through peppermint extract) in a medium bowl; beat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture; beat at low speed until well-blended.
- 3. Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap; freeze 1 hour or until firm.
- 4. Preheat oven to 350°.
- 5. Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lined with parchment paper.
- 6. Bake for about 8 minutes then remove the cookie sheet from the oven. Use the back of a spoon to press down the center of each cookie. (you're not done yet, see below)
- 7. Fill each indent with a handful of mint and chocolate chips (as many that will fit) and put the cookie sheet back in the oven for 2-4 minutes.
- 8. Remove cookie sheet - chips should be soft and melty. Using a toothpick, swirl around the chips until there is a smooth (as you can get) surface.
Let cool until the chips are completely hardened. Enjoy!