First off, I checked the back of the bag since Hershey's always has amazing recipes on their packaging. Sure enough "Double Chocolate Mint Cookies" just leapt off the bag and into my oven! Well, okay so maybe it didn't happen quite like that, but it might as well have. Just under my fanatical love of the chocolate/peanut butter combo is the absolutely genius marriage of chocolate and mint. Mint especially shines on a backdrop of rich, super chocolaty chocolate.
Like these cookies. The dough is dense and fudgy and rich, and there is even more chocolate in the chips themselves!
So what do you think I should make with the second bag?
Double Chocolate Mint Cookies
makes about 2 1/2 doz.
2/3 cup butter, softened
1 cup sugar
1 tsp vanilla
1 cup flour
1/2 cup Hershey's unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 2/3 cups (1 10 oz. pkg.) Hershey's Mint Chocolate Chips
Heat oven to 350.
Beat butter and sugar together in a large bowl until creamy. Add egg and vanilla; beat well.
Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well.
Stir in mint chocolate chips.
Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 min. or just until set- do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.