MINT CHOCOLATE CHIP WALNUT COOKIES
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Mint Chocolate Chip Walnut Cookies are full of mint chocolate candies, chocolate chips, and walnuts. They are chewy in the center and crispy around the edges, which is just how I like cookies best!
Mint Chocolate Chip Walnut Cookies
I wait in the carpool line for approximately an hour every day, waiting for the boys to be dismissed from school.
Sometimes I nap, or surf social media….
And, sometimes, I eavesdrop on the telephone conversation of the lady behind me.
She’s really loud.
Most of the time, I think about what I can cook.
The idea for these cookies came to me from a TV show. Do you watch Unique Sweets on FoodNetwork? It’s about bakeries around the U.S. and their creations. One episode was on cookies. It made me want to stuff a cookie full of chocolate and nuts.
I want a giant cookie. That’s crispy around the edges and soft in the center.
This is my experiment.
It worked.
These Mint Chocolate Chip Walnut Cookies are ‘da bomb’! So are these Andes Mint Cookies.
What you need for Mint Chocolate Chip Walnut Cookies
Equipment
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- butter melted
- granulated sugar
- eggs
- pure vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- Hershey’s Peppermint Bark Bells
- walnuts
Size and tips
These Mint Chocolate Chip Walnut Cookies are ginormous at approximately five inches across!
How do I get cookies with crispy edges with chewy, moist centers that have big melted chunks of chocolate? It’s all about the
- Butter keeps cookies tender.
- It also gives cookies flavor.
- Additionally, it affects texture.
Melting
However, don’t miss this part!
When you use melted
Cookie Baking
- Read your recipe through completely before starting.
- Bake by the minimum time listed on recipes and check them after the minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real butter.
- Use a spring-release scoop (ice cream scoop) for even-shaped cookies.
- A critical step in making Mint Chocolate Chip Walnut Cookies or any cookies is to refrigerate the dough before baking. This allows the
butter to firm up so the cookie doesn’t spread too much. It also allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them. - The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over-mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
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- Hidden Rolo Snowball Cookies
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- Chocolate Chess Pie
- Best Dark Chocolate Truffles Recipe
- WHITE CHOCOLATE WALNUT BLONDIES
- TWICE BAKED WALNUT STREUSEL SWEET POTATOES
- Honey Mustard Mint Dressing
- Apples in the oven: The best varieties for baking
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Mint Chocolate Chip Walnut Cookies bring a refreshing twist to classic cookie flavors. The combination of cool mint, rich chocolate, and crunchy walnuts makes every bite satisfying and unique. Whether you’re baking for a holiday, a special occasion, or simply to enjoy at home, these cookies are sure to delight. They’re a perfect balance of flavors and textures, leaving everyone asking for more. Give them a try—you might just find your new favorite treat!
Mint Chocolate Chip Walnut Cookies
Ingredients
- 1 and 1/4 cup butter melted
- 2 cups granulated sugar
- 2 large eggs room temp
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Hershey’s Peppermint Bark Bells chopped
- 1 cup walnuts toasted and chopped
Instructions
- In a large mixing bowl, beat butter and sugar until light and fluffy.1 and 1/4 cup butter, 2 cups granulated sugar
- Add eggs and vanilla and beat well.2 large eggs, 2 teaspoons pure vanilla extract
- In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Stir in chocolate and nuts by hand.1 cup Hershey’s Peppermint Bark Bells, 1 cup walnuts
- The mixture will be THICK.
- Heat oven to 350 degrees F.
- Chill in refrigerator 10 minutes.
- I used a regular sized ice cream scoop (1/4 cup) for extra large cookies
- Drop dough onto a greased, cold cookie sheet.
- Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
- Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
- After 2 minutes, using a thin spatula, move to a wire rack to cool.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
The photo shows the cookie a green, how do i get the green into it? Do you use food color?
It’s not green, it’s brown/dark chocolate. The photo may appear greenish but it’s not
this is great! but im a bit confused about the size of the cup that you use. Dx
The scoop that I used for the cookies hold 1/4 cup of dough. I updated that in the recipe. Hope you enjoy!