Jumbo Chocolate Mint Cookies are rich and chocolatey with bits of sweet mint candy throughout. Just what your cookie jar needs!
Summer is probably my favorite time of the year. Life’s pace is a tad slower and I get more one-on-one time with Samuel. Truth be told, I think I love that my 10-year-old doesn’t have homework more than he does, even though I am not a mom who does the work for him.
The lazy days of summer mean that I look for easy-to-make recipes. Sure, there are holidays that dictate a tad more time in the kitchen but overall, we favor recipes with minimal prep and cooking time.
When I told Samuel the recipes I was thinking about making for the Sunday Supper Cookie Jar, he nixed each idea and immediately said I had to make Jumbo Chocolate Mint Cookies. Hmmmm … an interesting idea!
I do a lot of peppermint cookies during the Christmas holiday season and decided to go in another direction. We went to the grocery store and Samuel and I discussed the different chocolate mint candies that could be used in the recipe. I did not want the wintertime red and white candy. The decision was easy once I saw green and white chocolates that could be easily chopped and incorporated into the dough.
Jumbo Chocolate Mint Cookies are deliciously decadent and the bits of green and white throughout each cookie add a lovely pop of color. All that’s left to do is pour a tall glass of cold milk, head out to the porch and enjoy. After all, isn’t that what we are supposed to do in the summer months?
- 1½ cups 206 grams chocolate/mint candies
- 2 cups 266 grams all purpose flour
- 2/3 cup 70 grams unsweetened cocoa powder
- 1 teaspoon 4 grams baking powder
- ½ teaspoon 5 grams salt
- 1 cup 2 sticks or 226g unsalted butter, softened
- 1 cup 215 grams sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Preheat the oven to 325°F or 165°C.
Line 3 baking sheets with parchment paper and set aside.
Chop the chocolate/mint candies into small pieces and set aside.
Whisk together the flour, cocoa powder, baking powder and salt. Set aside.
Place the butter and sugar into a mixing bowl.
Beat until light and fluffy, about 3 minutes, scraping the bowl down as needed.
Add the eggs, one at a time, followed by the vanilla and milk.
Blend in the dry ingredients.
Stir in the chopped candy.
Use a large ice cream scoop (1/4 cup) to scoop the dough onto the prepared pans, 6 cookies on two of the baking sheets and 2 cookies on the third.
Bake in your preheated oven for 18 minutes, rotating the pans top to bottom and front to back halfway through. Remove from the oven and cool, if you have the willpower to wait that long.