Mccormick Double Chocolate Chunk Mint Cookies Recipes

MCCORMICK DOUBLE CHOCOLATE CHUNK MINT COOKIES

Mccormick Double Chocolate Chunk Mint Cookies image

I found this recipe in one of my womans magazines over the holidays and wanted to post it for safe keeping.

Provided by Kerena

Categories Drop Cookies

Time 50m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
2/3 cup light brown sugar, firmly packed
2 eggs
1 tablespoon peppermint extract, McCormicks Pure (don't use imitation extract)
6 ounces semisweet baking chocolate, coarsely chopped
1 cup walnuts, coarsely chopped

Steps:

Mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
Drop dough by rounded tablespoonfuls about 2" apart on baking sheets sprayed with no-stick cooking spray.
Bake in preheated 350 degree oven 8-10 minutes or until cookies are set. Cool on baking sheets 2 minutes and then remove to wire racks to cool completely.
Store in airtight container up to 5 days.

Nutrition Facts : Calories 240.2, Fat 13.8, SaturatedFat 6.8, Cholesterol 35.8, Sodium 153.6, Carbohydrate 29, Fiber 1.8, Sugar 18.4, Protein 3.2

DOUBLE CHOCOLATE MINT COOKIES

Double Chocolate Mint Cookies image

This is a simple cookie that my family loves.

Provided by Paula Jo

Categories Desserts Cookies Drop Cookie Recipes

Time 33m

Yield 96

Number Of Ingredients 10

Ingredients

2 ½ cups butter, softened
4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 15.3 g, Cholesterol 20.5 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 88.2 mg, Sugar 10.3 g

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Preheat oven to 350°F (180°C). Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.
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