Imagine sinking your teeth into a decadent, rich chocolate cookie that bursts with refreshing mint and melts-in-your-mouth chocolate chips. These Mint Chocolate Ice Cream Scoop Cookies are not just a dessert; they're a culinary adventure that transforms an ordinary moment into an extraordinary sensory experience. Whether you're a chocolate lover, a mint enthusiast, or simply someone who appreciates exceptional baked treats, this recipe promises to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 20 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup mint chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Mix in the vanilla extract and peppermint extract, ensuring they are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the mint chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature butter and egg to ensure smooth, even mixing and optimal cookie texture.
- Don't overmix the dough - this can lead to tough, dense cookies. Mix just until ingredients are combined.
- For uniform cookies, use a cookie scoop or consistent tablespoon measurement.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra minty flavor, you can increase peppermint extract to 3/4 teaspoon.
- Store cookies in an airtight container with a piece of bread to maintain softness.
- For a gourmet touch, drizzle melted white chocolate over cooled cookies.
- Chill the dough for 30 minutes before baking for thicker, less spread-out cookies.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
