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
So actually, it’s just Sruthi here because…umm…my brother’s allergic to peanuts and he didn’t really help with this recipe. I know, he doesn’t know what he’s missing.
I never ate a lot of peanut butter when I was younger. I didn’t really like the taste and preferred cloyingly sweet strawberry jam to salty nut butters on toast. Yeah, I was not the kind of kid who inhaled PB&J for my elementary years. Once my brother was born, we found that he was allergic to peanuts (and milk…and eggs…and coconut. Luckily those all passed.) That was the end of my peanut butter days for good.
Somewhere along the way, peanut butter showed up again. It might have been in one of the pre-packaged field trip lunches. You know, the ones that taste ten times better than they actually are because you’re starving and all you could think of while looking at old paintings was food? Yeah. Those. This time, I loved it. I couldn’t get enough. The times I didn’t pack a lunch and got the high-quality (kidding) meals at school? Peanut butter. And when I was at my friends’ houses and it was snack time? PB all the way.
For the longest time though , I’d never actually tasted a peanut butter cookie since my mother banned the substance in our house since Susanth was born. It’s also not a sweet that many people seem to make for the public. When I first made these, and I’m not exaggerating, I might have let out a squeal. They’re just that good. I love how the peanut butter keeps the cookies from geting too sweet, which is something I’m picky about.
It is a pretty basic peanut butter cookie recipe, but it’s jazzed up with chocolate chips and chopped up peanut butter cups. So it’s maybe not truly double peanut butter cup. I liked the name, okay? They bake up really soft, but they are chewy once cool. These were a big hit with my friends, and I hope you all love them too.
Another bonus? They’re really easy to make.
Double Peanut Butter Cup Cookies
Makes 24 small cookies, or 18 medium
Slightly adapted from here
1/2 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/3 cup all purpose flour
a pinch of salt
1 tsp baking soda
1/3 cup semisweet chocolate chips
1/2 cup mini peanut butter cups, chopped
Whole mini peanut butter cups (optional)
Preheat oven to 350 degrees. Line a cookie sheet (or two, depending on the size) with parchment.
Whisk together flour, salt, and baking soda and set aside. Cream butter, peanut butter and sugars until light and fluffy. (This takes about 3 minutes with a hand mixer.) Beat in egg and vanilla until smooth.
Add flour mixture and mix until combined. Fold in chocolate chips and chopped peanut butter cups. Roll dough into one-inch balls and place on baking sheet. Flatten slightly with your fingers. If desired, press a whole peanut butter cup into the top of each cookie. Bake for 10-12 minutes and cool completely before eating.