Friday, December 17, 2010

Mint Chocolate Delight Cookies

Taste like a Thin Mint


Typically I am not a mint chocolate person. Don't get me wrong, I love an occasional Andes Mint, but I almost always would choose something else over the mint chocolate combination. Something about these cookies spoke to me and I had to make them. I happened to purchase a bag of Nestle Dark Chocolate and Mint Morsels last year and never used them. I just assumed they would still be good, until I got them out of my pantry and realized they expired quite some time ago and there were odd looking white spots on the mint chips. Apparently I really wanted to make these cookies, because the next time I was at Target I bought a new bag of chips and went home and whipped up the dough. I made the dough a week in advance of when I wanted to bake them. So I rolled the dough into balls and stuck it in the freezer. Then, this past Saturday I let the dough thaw and baked them off. They turned out great! They are crunchy on the outside and soft and chewy in the center. They are not overly minty which is perfect. My cookies came out much more pillow-like then the cookies pictured in the original recipe, which I think I prefer. Perhaps it had to do with me freezing the dough. Enjoy!

Mint Chocolate Delight Cookies
recipe adapted from Nestle

2
cups all-purpose flour
2/3
cup baking cocoa
1 1.4 oz package of instant chocolate pudding Mix
1
teaspoon baking soda
1/2
teaspoon salt
1
cup (2 sticks) butter, softened
2/3
cup granulated sugar
2/3
cup packed brown sugar
1
teaspoon vanilla extract
2
large eggs
1 2/3
cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels

Preheat oven to 325° F.

Combine flour, cocoa, pudding mix, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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