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"Chocolate and peppermint are a winning combination when it comes to holiday cookies." — McCormick®
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2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs
1 teaspoon McCormick® Peppermint Extract
6 ounces semi-sweet baking chocolate, coarsely chopped
1 cup coarsely chopped walnuts (optional)
Very, very good! Next time, however, I will just use chocolate chips. I made five batches of this for Christmas cookie trays, and chopping all of that baking chocolate was really a pain. Chocolate chips would taste just as good.
Great with or without nuts!
30 Ratings
I've been making a version of this for a long time. The only thing I do different is omit the peppermint flavoring and add mint choc chips. It's really good
Delicious! I slightly increased the amount of peppermint extract. Next time, I might add mint flavored chips instead of plain chocolate.
We modified a bit. Added mint M&Ms rather than chocolate chips. Also pulverized candy canes into a course sugar and rolled the dough ball in the coating before cooking. Also, no walnuts. Awesome!
Added Andes mints to this recipe and big hit!
Came out perfect. Aside from omitting the nuts I dropped the dough using a 2 tsp spoon and not by the tbs.
These were good! Used soft whole wheat flour and rapadura sugar to make them a bit on the healthier side.
* Percent Daily Values are based on a 2,000 calorie diet.
McCormick(R) Double Chocolate Chunk Mint Cookies
Serving Size: 1/24 of a recipe Servings Per Recipe: 24 Amount Per Serving Calories: 239 Calories from Fat: 125
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