This cookie seems be so complexed combining hot cocoa and mint chocolate. Surprisingly they are quite a good match as the mint helps to balance out the sweetness. These are very easy to make and you can freeze the dough and bake it whenever you want some treats or goodies to share with friends.
You can use any brand of hot cocoa mix and I only had Swiss Miss in my pantry. I picked the ones with marshmallows but they melted into the cookies after baking.
These cookies have a chewy centre and are heavenly! You definitely need to try them if you love mint. If mint is not your kind of thing, you can replace the Aero Mint bar with chocolate chips.
This recipe makes 34-36 cookies. I froze half the dough as I only wanted to make 15-16 cookies tonight.
- 230g unsalted butter (softened at room temperature)
- 330g all purpose flour
- 60g packed brown sugar
- 120g white sugar
- 4 packets of hot cocoa mix (mine were 20g each)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon of sifted unsweetened cocoa powder
- 1/2 teaspoon expresso powder (optional)
- 2 large eggs (at room temperature)
- 2 teaspoon pure vanilla extract
- 100 g choppedAero Mint chocolate bar
- 3/4 cup mini semi sweet chocolate chips
- Combine the flour, baking soda, salt, hot cocoa powder, expresso powder and sifted cocoa powder. Set aside.
- In a standing mixer, cream together the sugars and butter at medium high speed for 3 minutes or until fluffy. If you don’t have a standing mixer you can use a hand mixer or even a wooden spoon.
- Add the eggs and vanilla into the butter mixture and beat at high speed.
- Add the dry ingredients (in step 1) to the wet ingredients (in step 3) and beat at low speed until all ingredients are well incorporated.
- Add the chopped Aero mint chunks to the dough and mix using a spatula.
- Put the cookie dough in the fridge for at least 3 hours or if you want to save some for later use, you can freeze them.
- Preheat the oven to 180C when you are ready to bake your cookies.
- Using an ice cream scoop, spoon balls of cookie dough onto a plate. Place the plate of cookie balls into the fridge for 10 minutes (this is to prevent the cookies from spreading too much).
- Take the cooking balls out from the fridge and place them onto a baking sheet. Bake for 10-12 minutes. After removing from the oven and let the cookies sit on the baking sheet for 10 minutes before putting them on a cooling rack to cool. Enjoy with a cup of hot cocoa or tea.