Double Chocolate Mint Cookies


1⁄2 cup butter, soften aka 1/2 cup

1⁄2 cup margarine, soften aka 1/2 cup

1 cup granulated sugar

2⁄3 cup firmly packed brown sugar

2 eggs, beaten

1 1⁄2 teaspoons pure peppermint extract

1⁄4 teaspoon salt

1 teaspoon baking soda

2⁄3 cup unsweetened cocoa powder

2 cups flour

10 ounces semisweet mini chocolate chips


Double Chocolate Mint Cookies.

Soften Butter and Margarine on the Counter.

Add both Sugar and Brown Sugar to a bowl with the Butter and Margarine. Mix/beat them together until they are combined. Crack the Eggs open into a small bowl and scramble. Then add it to the bowl of Butter and Sugar, mix once more. Then mix in Peppermint Extract, Salt, and Baking Soda. Next mix in all of the Cocoa Powder, followed by a ½ Cup of Flour at a time. Lastly, add the Mini Chocolate Chips and mix.

Preheat oven to 350°F.

Use a ice cream scoop to dish out the cookie dough onto ungreased foil or parchment paper for easy clean up.

Bake for 8 minutes if oven is preheated, if recently turned on bake for 10 minutes. When they are done they will have a very soft center still, unless over cooked. Cool for 2 minutes and eat.

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