Chocolate Mint Cookies

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Cream together the butter, brown sugar, and granulated sugar.

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Add the eggs, milk, and vanilla, and mix on low speed until well combined.

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In a separate bowl, whisk together flour, cocoa powder, baking soda, baking  powder, espresso powder, and salt.

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Add the dry ingredients to the wet ingredients.

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Mix just until no flour streaks remain.

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Fold in Andes mint chips and chocolate chunks. Cover and chill for 1 hour.

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Scoop out 1-2 tablespoon size balls of cookie dough, and place them on the prepared baking sheet.

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Bake at 350°F for 15-17 minutes or until the edges are set and the centers are almost set.

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Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Serve warm or at room temperature.

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For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!

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