Ingredients for Cocoa Mint Hideaways
- 1 cup (2 sticks, 227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- Vanilla Extract
- Flour
- Cocoa
- Baking Soda
- Salt
- Peppermint Patties
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How to Make Cocoa Mint Hideaways
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (200g) granulated sugar and 1 cup (2 sticks, 227g) softened unsalted butter until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition.
- Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 cup (30g) chopped fresh mint leaves (or 1 tbsp mint extract).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/2 cup (113g) semi-sweet chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Let cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.
- Once cooled, take half of the cookies and spread a thin layer of your favorite mint chocolate frosting on one side of each cookie (optional).
- Carefully pair the cookies to form sandwich cookies. Gently press together to seal.
- (Optional) Use a cookie cutter to create uniform shapes after sandwiching.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
23g
Carbs
6g
