Who doesn’t like cookies?
Kids loves them. Santa loves them. I love them. I can eat batches of them, anytime of the day, anywhere. And the great thing about cookies is that they are the ultimate of simple desserts! You can have them as a snack or after dinner, take them out in little bags or pile them up on plates and you can even enjoy them with tea, coffee or milk. Personally I love them with milk or if I’m feeling very decadent – ice cream. Ohhh ice cream …. yum …. um, okay I digress.
For the past few weeks I’ve been making batches of different cookies left, right and centre. The varieties are endless. One of my favourite cookies that I came upon just last year needs the addition of one of my favourite chocolate mints: After Eight.
I’m sure you can use any other type of mint chocolate wafer for this recipe, but I love these. The recipe in itself is fairly easy.
Chocolate Mint Cookies
- 2 1/2 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup each granulated sugar and light brown sugar
- 2 large eggs
- 1 tsp vanilla
- approx. 32 thin chocolate mint wafers (each 1 1/2″ square)
In a medium bowl stir together flour, baking soda and salt. In larger bowl, cream together butter and sugars until fluffy using electric mixer on medium speed. Beat in eggs and vanilla until well blended. Stir in flour mixture until moistened.
Wrap dough in plastic and refrigerate until firm for at least 2 hours.
Make sure you have this chilled since it makes the cookie dough easier to work with when you start to roll them.
Rolling them into 1″ balls and then flattening them into disks in your hands is the fun part. Place a chocolate mint wafer on top of the cookie dough disk.
Then quickly make a second 1″ ball and flatten, just the same as the first. Place over chocolate wafer and pinch edges together. Place cookies about 3 inches apart on a baking sheet covered in parchment paper – these will spread and when they bake the sides will touch if they are too close together. As you can see I didn’t space them enough.
Bake the cookies at 375 for about 10 minutes or until edges are golden. Carefully transfer cookies to cooling rack. This made me approximately 20 cookies in total (although the recipe said this would make 32). I think I’m overly generous with the cookie dough, making sure that the chocolate mints are completely embedded in the dough.
And there you have it … Chocolate Mint Cookies. Wonderful slightly warm or at room temperature, with or without milk. Anyway you have it, just enjoy.