Chocolate Grasshopper Brownie Cookies
Soft double chocolate cookies with chunks of Andes mints.
Servings 36
Cost 5
Ingredients
- 2 ¼ cups all purpose flour (280 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup natural unsweetened cocoa powder (40 grams)
- 2 sticks unsalted butter (228 grams)
- ¾ cup packed brown sugar (150 grams)
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon vanilla
- 2 large eggs
- 10 oz bag Andes mint chocolate pieces
- ½ cup dark chocolate chip or chunks
Instructions
- Preheat oven to 350 degrees F.
- Stir together flour, baking soda and salt. Add cocoa to dry mixture.
- In mixing bowl, cream the butter with both sugars. Beat in the egg and vanilla. By hand or using low speed of mixer, stir in the flour mixture. Fold in the mint and chocolate.
- Drop mixture by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes. Cool 2 minutes on cookie sheet then transfer to rack to finish cooling.