Chocolate Mint Cookies Copycat
Indulge in the holiday-inspired decadence of these Chocolate Mint Cookies Copycat, a perfect recreation of the classic mint chocolate cookie we all love. With a soft, chewy chocolate base made from a blend of rich cocoa powder and semi-sweet chocolate chips, these cookies pair beautifully with a refreshing hint of peppermint extract. The finishing touch? A luxurious dark chocolate coating that adds a touch of elegance, with an optional sprinkle of crushed peppermint candies for extra festive flair. Easy to make with just 20 minutes of prep time and an hour of chilling to ensure the perfect texture, these cookies are an irresistible treat for cookie exchanges, holiday gatherings, or simply satisfying your sweet tooth. Whether you're a fan of chocolate-mint desserts or looking for a show-stopping recipe this season, these cookies are sure to impress!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.25 cups packed light brown sugar
- 1 whole large egg
- 1 teaspoons pure vanilla extract
- 0.5 teaspoons peppermint extract
- 1 cups semi-sweet chocolate chips
- 8 ounces dark chocolate melting wafers
- 0.25 cups crushed peppermint candies (optional)
Instructions
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter mixture, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips until evenly distributed.
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour to allow the flavors to meld and prevent the cookies from spreading too much during baking.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop out tablespoon-sized portions of dough, roll them into balls, and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, melt the dark chocolate wafers in a microwave-safe bowl, heating in 20-second intervals and stirring between each interval until smooth.
Dip each cooled cookie halfway into the melted chocolate, letting the excess drip off, and place it back on the wire rack or parchment paper to set.
If desired, sprinkle the dipped cookies with crushed peppermint candies before the chocolate hardens.
Allow the chocolate to set completely before serving or storing the cookies in an airtight container for up to one week.
Nutrition Facts
Calories |
4774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.3 g | 314% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 684.1 g | 249% | |
| Dietary Fiber | 74.5 g | 266% | |
| Total Sugars | 446.9 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 328 mg | 25% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 3103 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
