Sometimes it’s what you do in the kitchen while you bake chunky, brownie-like mint cookies.
The biggest tip I can give you for these cookies is do not overbake them. You want them to be crispy on the outside, and soft and brownie-like in the middle with a cool crunch from the cereal.
I saw mama drinking crème de menthe out of the bottle and eating cereal out of the box, cocoa mint cookies
Makes approximately 3 dozen large cookies (the size you bake 6 to a cookie sheet) or 6 dozen small cookies (12 to a cookie sheet)
1 cup (2 sticks) plus 5 tablespoons softened butter (21 tablespoons)
2 cups sugar
1 teaspoon vanilla
1 tablespoon dripping with crème de menthe liqueur (or 1 teaspoon peppermint extract if you drank it all)
2 cups flour
1 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Cocoa Puffs Brownie Crunch cereal or crispy rice cereal
15 ounces semi sweet mint chocolate chips (1-1/2 bags of HERSHEY’S mint chocolate chips)
powdered sugar to sprinkle lightly on the tops
- Preheat oven to 350°. Do not grease cookie sheets. Place parchment paper on cookie sheets if preferred.
- In a large bowl, beat all the softened butter with the sugar until creamy. Add the eggs, vanilla, and crème de menthe liqueur (or peppermint extract). Beat on medium high until well combined.
- In a separate bowl, stir together the flour, cocoa, baking soda, and salt. Slowly beat this dry mixture into the large bowl with butter mixture.
- Stir in the mint chocolate chips and the cereal.
- Drop dough by cookie scoop or spoonful onto the cookie sheet. Bake 8-9 minutes for smaller cookies and 9-10 minutes for larger cookies. Bake just until set – they may look a little soft in the center but they will set once cooled. Don’t overbake or they will get hard.
- Move to cooling racks. Sprinkle lightly with powdered sugar and cool. Store in airtight container.