Along with my Cranberry Hootycreeks and Peanut Butter Heath Cookies, I am making one of my most favorite cookies ever. These innocent looking little babies will blow your socks off. Especially when you eat them warm out of the oven.
Today I am tripling the recipe and freezing the dough so we can have easy homemade treats all month long.
- 2 cups sugar
- 1¼ cup softened butter
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- ¾ cups cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8-12 oz. mint baking chips
- In a bowl, mix together sugar and softened butter. Add eggs and vanilla.
- In a separate bowl, combine flour, cocoa powder, baking soda and salt.
- Add dry ingredients to wet ingredients.
- Stir in mint baking chips.
- Refrigerate cookie dough for at least 3 hours. Dough must be firm when going into the oven.
- Bake at 350F for 8-10 minutes.
- FOR FREEZING: Roll dough into single cookie-size balls and flash freeze. Once frozen, transfer to a freezer bag and freeze for up to 3 months. To use, remove from freezer and thaw in refrigerator, then follow directions above.