Sunday evening.

Still the weekend, but it comes with so much despair that it’s almost worse than Monday mornings. Almost. Think about it: the prospect of going back to school or work in a few short hours, with too little time to do anything meaningful.

Wait…what? Okay, so your definition of meaningful may not include baking, but ours certainly does. These cookies take all of thirty minutes from start to finish. Just long enough to keep you busy, but quick enough to let you get back to the mindless junk that’s on tv this time ever week. You have the option, of course, to cheer on the Celtics too.

Both of us adore the chocolate mint combo, and what’s not to love about it? The mint has such a bite that’s balanced by the richness and sweetness of the chocolate. And mint green? Hello – one of the prettiest colors out there. << Susanth would like to let you all know that he does not use the word pretty regularly.

These cookies are very chewy and fudgy. Definitely not crisp but not cakey either. (Chewy is the way to go when it comes to cookies. You can argue against that, but be prepared to lose.) The chocolate flavor is very pronounced, but the intense chocolate works so well with the little bits of mint in every bite. 

Make these tonight. Your weekend will be a little happier.

Fudgy Mint Chocolate Cookies
Just barely adapted from Two Peas and Their Pod

Makes 18 cookies 

1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
2/3 cup cocoa powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2/3 cup brown sugar
1 1/2 tsp vanilla
1/3 cup milk
25 Andes mints, chopped

Preheat oven to 325 degrees F and line baking sheets with parchment paper.

Whisk together flour, salt, baking powder and cocoa, and set aside. Beat the butter on medium-high until light and add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Stir in the mint chips. Chill dough for at least 15 minutes. 

Scoop the dough onto a cookie sheet, press down on them slightly, and bake for 15 minutes. Let the cookies cool completely on the cookie sheet, they will set up as they cool – they will crumble if you move them before cooling!


–Sruthi and Susanth