Hershey's Double Chocolate Mint Cookies

By -



Jaylyn and I wanted to make some kind of cookie to take camping but we were low on regular chocolate chips so the usual chocolate chip cookies were out.  We DID however have several packages of Hershey's Mint Chocolate Chips we bought last fall to use for Chocolate Mint Fudge.  While trying to decide if those would tasted good in a regular chocolate chip cookie, we noticed the recipe on the back of the package for Double Chocolate Mint Cookies.  (of all the places to find a recipe!  lol )   We don't try new cookie recipes often, but since we needed to use these chips up - we gave it a whirl.  Jaylyn did most of the mixing and used the cookie scoop to put the dough on the cookie sheets.  They didn't take much time at all.


They are DELICIOUS!!!  Soft and moist, perfect amount of chocolate and mint.  Mmmmm!  We doubled the batch and ended up with 6 dozen cookies.

If you'd like to try this recipe & need the ingredient list before you so shopping, here it is:

Hershey's Double Chocolate Mint Cookies

2/3 C. butter or margarine, softened
1 C. sugar
1 egg
1 tsp. vanilla extract
1 C. flour
1/2 C. cocoa powder
1/2 tsp. baking soda 
1/4 tsp. salt
1 10 oz pkg of Hershey's Mint Chocolate Chips

Heat oven to 350.

Beat butter and sugar until creamy.  Add egg and vanilla; beat well.  Stir together flour, cocoa, baking soda and salt;  gradually add to butter mixture, beating well.  Stir in chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake at 8-9 minutes or just until set; do not overbake.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  About 2 1/2 dozen cookies.

Joy's Notes:   The dough seemed really soft so I added a couple of tablespoons more flour.  I could probably have left it out though.  I have a gas oven with convection so I lowered the temperature to 340 and baked for 8 minutes & they turned out nice and soft.  (after the first cookie sheet that we did at normal temps & 9 minutes - those came out crispy.  Still good, but crispy)

Comments

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fr...
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoon...
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down...
Read more