Mint Hot Cocoa Cookies are the perfect treat to have on hand during the upcoming holiday season!
I haven’t baked in months and wasn’t planning on it since I’ve been on a diet but there’s just something about a chili Sunday afternoon at home that just makes me want to fire up the oven and bake up some treats! My favorite treat to bake is chocolate chip cookies, which my family loves, so I knew I would go in that direction but when a little idea hit me to change things up a bit I decided to just go with it. And boy oh boy did these mint hot cocoa cookies turn out better than I ever imagined! Wanna know what the secret ingredient was (in addition to the mint chips I used)? One individual packet of Land O Lakes® Cocoa Classics Mint and Chocolate Hot Cocoa.
Oh, they are sooooo good!!! If you love mint, you will LOVE these cookies! They are soft and chewy and just the right amount of mint!
1 Stick of Butter Flavored Crisco (equivalent to 2 sticks of butter)
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
1/2 Tablespoon Vanilla Extract
1 tsp Baking Soda
1 tsp Salt
2 1/4 Cup All Purpose Flour
1 Packet (35g) of Land O Lakes® Mint and Chocolate Hot Cocoa
1 10 oz bag of Nestle® Winter Dark Chocolate and Mint Morsels
Step 1: Preheat oven to 350° *If you have a convection oven use the convection setting.
Step 2: Using your KitchenAid mixer with the paddle attachment mix Crisco, brown sugar and granulated sugar together until creamy.
Step 3: Add vanilla and 2 eggs and mix until combined well.
Step 4: Add salt and baking soda and mix until combined well.
Step 5: Slowly add flour and mix until combined. *You don’t want to mix on a higher speed during this step because you’ll get flour all over your counter. I usually do one cup at a time and then the 1/4 cup last and mix on low. Once it’s mixed pretty well I turn my mixer up a little higher for about 10 seconds just to make sure all of the ingredients are mixed well.
Step 6: Add the Land O Lakes® Mint & Chocolate Hot Cocoa and mix until combined.
Step 7: Using a wooden spoon, stir in about half a bag of the dark chocolate and mint chips.
Step 8: Using a small ice cream scoop (or a cookie dough scoop) drop a dozen large spoonfuls of cookie dough onto cookie sheet. Try to get them as round as you can. Add a few extra chips to the top of your cookie (optional) and bake for 8 minutes. Move to cooling rack immediately after removing from oven. Let cool.