It is Favorite Friday and since we are right smack in the middle of our St. Patrick’s Day celebration, I thought I’d share one of my favorite combinations: chocolate and mint.
And in honor of my lovely mother, it involves one of her favorite treats too. Not just Junior Mints, but frozen Junior Mints.
Why she likes them frozen, I’m not really sure. For this recipe it helps the Junior Mints to mix into the dough without exploding or breaking.
There’s a little more work to these cookies in order to make sure the candy doesn’t make a complete mess of your cookie sheets, but they are so worth it.
If you’re looking for some other chocolate and mint options, there are these awesome Truffles filled with mint chocolate chip cookie dough. I know. We’ve also got a Peppermint Hot Chocolate.
- 1 cup plus 2 tablespoons butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2- 4 oz packages of Junior Mints
- Place packages of Junior Mints in the freezer so they are easier to mix in.
- In a medium bowl, combine flour, cocoa powder, baking soda and salt with a whisk. Set aside
- Cream butter and sugars in a large bowl on medium speed until light and fluffy.
- Add eggs one at a time, mixing until incorporated after each. Add vanilla and mix.
- Slowly add the dry ingredients to the wet ingredients, scraping down the bowl as needed, but only mixing until everything is combined.
- Gently fold in the Junior Mints and distribute as evenly as possible.
- Take large tablespoons full and roll into balls, making sure the candy is mostly concealed. If the Junior Mints are too exposed, they melt before the cookie bakes and it makes a mess.
- Place on a plate or baking sheet and chill for at least two hours. Overnight is best, just make sure to cover them.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper or silicone liners. Believe me, you want these things lined in some way!
- Take out a few cookie dough balls and place them 2 inches apart on the prepared baking sheets.
- Bake for about 9-10 minutes. You don't want to over bake them as the Junior Mints will explode and be a terrible mess.
- Let them cool on the cookie sheet a few minutes and then carefully move to a cooling rack.
Adapted from Inspired Taste
Debi @ Life Currents
Junior Mints were always my favorite at the movie theater. I haven’t had them in years! Thanks for the recipe. 🙂
Debi, I always loved Junior Mints too. My mom would even put them in her popcorn at the theater! I hope you like the cookies too.
What a great idea, I love junior mints! I will have to try these cookies soon. Have a great week!
Sarah, I hope you do try them! Just beware: it’s hard to stop eating them:)