Tender cookies with milk chocolate chips and peppermint extract.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 mins
total:
27 mins
Servings:
72
Yield:
6 dozen
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.

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  • In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

113 calories; protein 1.2g 2% DV; carbohydrates 11.4g 4% DV; fat 7.3g 11% DV; cholesterol 11mg 4% DV; sodium 61.9mg 3% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
I made this recipe exactly as stated and it was indeed delicious. My only complaint is that they don't store well. A second attempt with 1/2 cup less oil and one extra egg made them perfect! No more crumbling cookies!! Read More
(29)

Most helpful critical review

Rating: 3 stars
06/05/2008
The flavor of these cookies was delicious. But the texture left much to be desired. They came out flat and crumbly. I followed the recipe exactly. I wish I had followed the suggestion to use 1/2 the oil and an extra egg and maybe even more flour? Also should have refrigerated the dough for a bit before baking Read More
(4)
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/24/2003
I made this recipe exactly as stated and it was indeed delicious. My only complaint is that they don't store well. A second attempt with 1/2 cup less oil and one extra egg made them perfect! No more crumbling cookies!! Read More
(29)
Rating: 5 stars
12/05/2003
I made this recipe with a few alterations (semisweet instead of milk chocolate chips and extra peppermint extract to taste). I took them to a baking contest and won first prize in the chocolate cookie categories. The mint makes these cookies less heavy tasting than they would be otherwise. There were no kids under the age of 21 present but all the kids above that age loved them. Read More
(19)
Rating: 5 stars
09/26/2004
these chocolate mint cookies are the best! i'm a super fan of gooy chocolaty things and these definately are both! i did make some alterations though i don't know how much they affected the outcome- i had the recipe scaled to make 48 servings; i used only 1/2 teaspn salt 1/3 cup vegetalbe oil 3/4 cup light brown sugar and a little over 1/2 cup white sugar with 1 egg and 1 egg white; 2 teaspoons peppermint extract; and used about 2 cups of semi-sweet chocolate chips. oh and to make sure they were nice and gooy a baked them for about 7 mins. and only let them set on the pan for about 2-3 minutes. usually i only like cookies when they're straight out of the oven but these were even addicting after they had completly cooled- i don't know how well they store- they didn't last more than a little over a day at my house! Read More
(15)
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Rating: 5 stars
04/22/2009
These are awesome. I took the advice of one of the reviews and added the 1/2 cup oil and two eggs. I also changed one other thing instead of the using peppermint extract and reg choc chips I used 2 cups of mint chocolate chips (i got them at the bulk barn). Turned out really well! Read More
(8)
Rating: 5 stars
05/06/2006
This recipe is really good if you use 2 eggs instead of 1 and store the batter in the refrigerator when not in use. I took the cookies to a picinic for work and won best cookie! My dad who doesn't like chocolate even liked these cookies. Read More
(5)
Rating: 5 stars
11/23/2008
These cookies turned out perfectly - I think they are the best cookies I ever made. Just the right amount of peppermint although I didn't think it would be enough. Read More
(5)
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Rating: 5 stars
10/02/2010
I didn't get why you needed some white and some wheat flour nor did I get the importance of powdered milk but regardless I really liked this recipe. I used 2 eggs instead of one and 1/2 c. oil instead of 1 c. as many reviewers said they did. I also used mint choc chips. These were hard to find I was told stores usually stock up during holidays but not year round. I got extra packs of the chips b/c I will be making this recipe again. Highly recommend. Read More
(4)
Rating: 3 stars
06/05/2008
The flavor of these cookies was delicious. But the texture left much to be desired. They came out flat and crumbly. I followed the recipe exactly. I wish I had followed the suggestion to use 1/2 the oil and an extra egg and maybe even more flour? Also should have refrigerated the dough for a bit before baking Read More
(4)
Rating: 4 stars
04/15/2010
I loved this recipe and they tasted even better frozen. I don't know why people were saying it was crumbly when frozen it was perfect for me! However I gave this recipe a four because when I ate them when they were cooled the crumbled then. Next time once they are done cooling I will freeze them. They tasted great with cold milk. I will be making this again Read More
(3)
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