Hidden Chocolate Mint Cookies
Indulge in the ultimate sweet treat with these Hidden Chocolate Mint Cookies—a delightful surprise in every bite! These soft, chewy cookies feature a rich cocoa base studded with semi-sweet chocolate chips, but the real magic lies inside. Each cookie envelopes a creamy, melt-in-your-mouth mint chocolate candy for a hidden burst of flavor that makes them unforgettable. Perfectly balanced with a hint of refreshing mint and deep chocolate decadence, they’re easy to make with just 20 minutes of prep time and bake to perfection in under 10 minutes. Ideal for holiday gatherings, cookie exchanges, or simply satisfying chocolate cravings, these cookies are sure to impress. Serve them warm for an ooey-gooey center or enjoy them with a glass of milk as a comforting dessert.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 24 mint chocolate candies (e.g., Andes mints or similar)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the chocolate chips using a rubber spatula or spoon.
Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Press a mint chocolate candy into the center of the dough, then form the dough around the candy to completely cover it. Roll the dough into a ball.
Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are set but the centers appear slightly underbaked. This helps keep the cookies chewy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
6147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.7 g | 366% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 981.3 g | 357% | |
| Dietary Fiber | 100.6 g | 359% | |
| Total Sugars | 608.2 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 634 mg | 49% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 3773 mg | 80% | |
*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.
