This recipe is almost the same as Red Drummond’s “Chocolate Chocolate White Chocolate Chip Cookies.” I love most of the recipes on her Pioneer Woman blog, but this cookie recipe is one of my favorite cookie recipes OF ALL TIME.
I decided to add mint chocolate chips to her recipe one day because I had them in the pantry, and figured… why not? They came out amazing.
These cookies are so buttery, rich, sweet, and chocolatey… and the hint of mint is just perfect. They come out a tiny bit crispy on the outside, and soft on the inside. Ree insists that you eat these with 2% milk. Listen to Ree. It is a perfect pairing.
chocolate white chocolate mint chocolate chip chocolate cookies
makes approx. 36 cookies
2 1/2 sticks of butter, at room temperature
2 c sugar
2 eggs, at room temperature
3 t vanilla extract
2 c flour
3/4 c cocoa powder
1 1/2 t baking soda
1 t salt
1 1/4 c milk chocolate chips, separated
1 1/4 c white chocolate chips, separated
1 c mint chocolate chips
1. Preheat oven to 350°.
2. Beat butter and sugar together until it is well combined and light in color. While mixer is on, add eggs, one at a time. Scrape the sides of the bowl down with a spatula. Add vanilla extract and mix until combined.
In a separate large bowl, sift in flour and cocoa powder. Add baking soda and salt. Mix together with a whisk.
3. Pour 1/3 of the dry mixture into the bowl with butter. Put mixer on low and slowly mix until combined. Add another 1/3, mix, and then the last 1/3 of dry mixture. Mix until just combined. Scrape the sides down with a spatula again to ensure everything is combined.
4. With a wooden spoon, stir in 1 c milk chocolate chips, 1 c white chocolate chips, and 1 c mint chocolate chips.
5. Scoop cookie dough onto baking sheets with a cookie scoop. Push in remaining chocolate chips onto tops of each cookie. Bake for 9 to 11 minutes, or until cookies are just set. Allow to cool on wire cooling rack.