It’s not like chocolate and mint don’t go together when the skies are sunny and blue and the grass is tall and green, but there’s something festive about a platter of cocoa mint cookies reflecting the dancing lights of a Christmas tree surrounded by family and friends.
If you’re from the Midwest, you can see how these chewy cookies resemble a Minnesota snow pile—our snow gets plowed into towering mounds of snow which melt into piles of dirt and muck (the cookie), school gets called off and kids build frolicking snowmen out of sticky snowballs (teensy marshmallow bits), and then a fresh blanket of snow falls, turning everything into a sparkling winter wonderland (dusting of powdered sugar).
You’ll want to check your grocery store soon for the HERSHEY’s mint chocolate chips because I can only find them during the Christmas season. (If you live in my neck of the woods, I buy them at Hy-Vee. I can’t find them at Wal-Mart.) You can use any mint chocolate chips you want, I just like that these are actually semi-sweet chocolate chips. The Mallow Bits are usually in the hot chocolate aisle. But my local grocery store thinks they are seasonal so I couldn’t buy them there last summer. Small town, one grocery store problems…
I found that if you leave the cookies sitting out, the teensy marshmallows on top get crunchy – just like I like them! You can store the cookies in an airtight container but the marshmallows will get soft. (Only leave the cookies sitting out a day or two or they won’t be chewy anymore.)
Chewy cocoa mint marshmallow cookies
Makes approximately 3 dozen cookies.
2 cups sugar
1-1/4 cups unsalted butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
¾ cup Andes Crème De Menthe Baking Chips
1 cup mint chocolate chips such as HERSHEY’S semi-sweet mint chocolate chips
2 (3 oz. each) bottles tiny marshmallow bits, divided
powdered sugar for dusting
Make the cookies
- Preheat oven to 350°. Line cookie sheets with parchment paper.
- In large bowl beat sugar and softened butter until light and fluffy, about 4 minutes. Beat in eggs and vanilla.
- In separate bowl, combine flour, cocoa, baking soda, and salt. Stir together and then gradually add to butter mixture; beating on low just until combined.
- Stir in Andes baking chips, mint chocolate chips, and 1 cup marshmallow bits until distributed into dough evenly.
- Roll dough into balls. Flatten balls lightly and press into bowl of marshmallow bits, pressing bits gently into dough so they stick when baked.
- Place marshmallow side up on ungreased cookie sheet.
- Bake 9 to 10 minutes. Do not overbake. The cookies will not look like they are done but they will puff up a little when baking and then they’ll drop when they are cooling. They are soft with a little crunch around the edges.
- Cool 10 minutes. Transfer to cooling rack. When cookies are completely cool, dust with powdered sugar.
- If eating within a day or two, keep uncovered – this allows the marshmallows on top to get a little crunchy. If you like the marshmallows soft, store in airtight container.
Sweet minty wishes,