Mint Chocolate Chip Cookies
Delicious Chocolate Mint Cookies are bursting with flavor, simple to make, and perfect for holiday baking!
Servings: 18 cookies
Cost: $7.35
Equipment
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
- Stand mixer or hand mixer
Ingredients
- 4 ounces cream cheese full-fat, at room temperature
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 (18-ounce) package Betty Crocker Supreme Chocolate Chunk Brownie Mix
- 1 (3.9-ounce) package chocolate instant pudding and pie filling unprepared
- 8 to 10 mint-chocolate sandwich cookies such as Oreos or Andes, coarsely chopped, measure to 1 scant cup, see note 1
- 1 cup Andes Crème de Menthe Thin Mints coarsely chopped
Instructions
- Preheat oven to 350°F. Prepare a sheet pan by lining it with parchment paper or a silicone liner.
- In a large bowl, cream together the cream cheese and butter with a stand or hand mixer. (Both cream cheese and butter should be slightly soft, but not melted.) Add the egg and vanilla extract; continue mixing.
- Beat in the dry brownie and pudding mixes until just combined.
- Gently fold in the coarsely chopped mint Oreos and coarsely chopped Andes mints. (The dough is thick and sticky! If it’s too hard to work with, cover and place in the fridge for 10 minutes, then continue.) Cover the dough and chill for 30 minutes.
- Form large balls of dough (2 tablespoons in size), then slightly flatten to create a wide, disc-like shape.
- Bake for 8–12 minutes, then remove from the oven. (Baking time may vary based on the size of your cookies and actual oven temperature.) It’s best to slightly underbake these cookies to keep them soft, fudgy, and chewy! If desired, top the cookies with a few more Andes mints (just to make them look pretty!).
- Allow the residual heat to continue to “bake” the cookies on the sheet for an additionally 3–4 minutes before removing them to a cooling rack.
Notes
Note 1: If you aren’t a fan of Oreos or don’t want them in your cookies, you can leave these out entirely or add an extra 1/2 cup chopped Andes mints in its place!
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. Freeze dough balls on a lined tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 255mg | Potassium: 46mg | Fiber: 1g | Sugar: 31g | Vitamin A: 289IU | Calcium: 14mg | Iron: 2mg