The Best Mint Chocolate Cookies

Tender cookies with milk chocolate chips and peppermint extract.

Original recipe makes 6 dozen

Ingredients

2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/4 cup nonfat dry milk powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup vegetable oil
1 cup light brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 1/4 teaspoons peppermint extract
2 cups milk chocolate chips

  • PREP

    15 mins

  • COOK

    10 mins

  • READY IN

    27 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
  2. In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition

Calories: 112 kcal
Carbohydrates: 11.4 g
Cholesterol: 11 mg
Fat: 7.3 g
Fiber: 0.4 g
Protein: 1.2 g
Sodium: 62 mg