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.
Servings 45 dozen
Calories 144kcal
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
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
