|Photo credit: Hershey's.com|
I always assume the time to prepare a recipe is way off, but these little babies really did take only about 15 minutes to pull together, and we were tucking into glorious gooey cookies in under 30 minutes start to finish including a clean kitchen! The only thing I tweaked was using white wheat flour instead of all purpose flour. So they're totally healthy, right?
They are so simple, but they really were the business. I loved that the center of the cookies remained gooey even days later. And they were delightfully minty and chocolaty. Best of all, if you make them as small as the recipe recommends, they are a measly 2 weight watchers points. At that rate, I could live on an all cookie diet. In fact, I kind of did eating up to three of these bad boys a day. Oh so good!
If I'd had vanilla ice cream around I would have made little ice cream sandwiches. I'm dying just thinking about it.
Double Chocolate Mint Cookies
Ever so slightly adapted fron Hershey's.com
2/3 cup softened butter
1 cup sugar
1 teaspoon vanilla extract
1 cup white wheat flour
1/2 cup Hershey's unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
10 oz package of HERSHEY'S Mint Chocolate Chips
- Heat oven to 350°F.
- Beat butter and sugar in large bowl 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 mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8 to 9 minutes or just until set; do not over-bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 36 cookies.