Have you ever ordered off a restaurant’s “secret” menu? I almost tried ordering the Quesarito when I was at Chipotle this week. Why didn’t I think to wrap a quesadilla around a burrito?!
I also used to always order mint Oreo blizzards from Dairy Queen growing up. I don’t think they were officially on the menu, at least when I first started ordering them, so when my former coworker Libby told me she used to always do the same, I knew we were kindred dessert spirits!
For Libby’s birthday, I wanted to make a mint chocolate cookie packed with our other mutual dessert love, Trader Joe-Joe Chocolate Sandwich cookies. All the goodies packed into these cookies, including two kinds of chocolate, peppermint extract, Andes baking chips, and the chopped chocolate sandwich cookies, make them perfect for mint chocolate lovers!
Chocolate Mint Cookies
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 cups coarsely chopped Trader Joe-Joe Chocolate Sandwich Cookies with Vanilla Bean Crème, (or Oreos, 16 cookies)
1 cup Andes Crème De Menthe baking chips
Heat oven to 350˚F. Place butter and sugars in a large bowl and mix until creamed. Mix in eggs, peppermint extract, vanilla extract, and melted chocolate until smooth. Mix in flour, cocoa powder, baking soda, and salt. Stir in chopped cookies and baking chips.
Use a 3/4 ounce cookie scoop to scoop out 24 cookies and place the dough scoops 2 inches apart on several large greased baking sheets. Bake at 350°F for 9 to 11 minutes or set. Cool on cooking racks for 10 minutes. Makes 24 cookies.
Nutrition: 214 calories, 11.9g fat, 0.9g fiber, 1.9g protein per cookie
Cost: $0.22 per cookie