MINT CHOCOLATE CHIP WALNUT COOKIES

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 just how I like cookies best!

I wait in carpool line approximately an hour every day waiting for the boys to dismiss 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 crazy 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’!

MINT CHOCOLATE CHIP WALNUT COOKIES

These 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.

1. Butter keeps cookies tender.
2. It also gives cookies flavor.
3. Additionally, it affects texture.

Melting butter before combining it with sugar and eggs leads to denser and chewier cookies. Whereas, creamed butter result in cookies that are fluffy, lighter, and firmer (cake-like).

However, don’t miss this part! When you used melted butter in a cookie, you must refrigerate the dough for at least one hour before baking them. This allows the butter to firm back up. Why? you ask. If you don’t chill the dough and firm the butter, the dough will spread too much and the cookie will be too thin.

COOKIE BAKING TIPS

1. Read your recipe through completely before starting.
2. Bake by the minimum time listed on recipes and check them after minimum so as not to overcook.
3. Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
4. Have all ingredients at room temperature unless otherwise specified.
5. Use real butter.
6. Use a spring release scoop (ice cream scoop) for even shaped cookies.
7. One important step in the process of making cookies is to refrigerate the dough before baking. This allows the butter to firm up so the cookie doesn’t spread too much. As well, it 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.
8. The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
9. Don’t over mix the dough. This will make a tough cookie.
10. I highly recommend baking cookies on a Silpat mat.
11. Carefully and correctly measure flour.

While you’re here, check out these cookies recipes

1. Old Fashioned No Bake Peanut Butter Oatmeal Cookies
2. Hidden Rolo Snowball Cookies
3. Texas Ranger Cookies 
4. Soft Batch Glazed Lemon Cream Cheese Cookies
5. Quarter Pound Chocolate Candy Bar Cookie
6. 15 Easy Cookie Recipes

Mint Chocolate Chip Walnut Cookies

Using a large scoop, I had 26 cookies. If you make them small (regular size), you'll have about 4 dozen. Use 2 cookie sheets. Allow the cookie sheet to cool off before placing second batch of dough on them. Never place cookie dough on a hot sheet.

Author: Paula

5 from 3 votes

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Prep Time: 20 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 37 minutes minutes

Servings: 45 dozen

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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.
• Add eggs and vanilla and beat well.
• In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.
• Stir in chocolate and nuts by hand.
• 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.

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 144kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 55mg | Fiber: 1g | Sugar: 11g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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.

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