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.
- Butter keeps cookies tender.
- It also gives cookies flavor.
- 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
- Read your recipe through completely before starting.
- Bake by the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real butter.
- Use a spring release scoop (ice cream scoop) for even shaped cookies.
- 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.
- The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
While you’re here, check out these cookies recipes
- Old Fashioned No Bake Peanut Butter Oatmeal Cookies
- Hidden Rolo Snowball Cookies
- Texas Ranger Cookies
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Quarter Pound Chocolate Candy Bar Cookie
- 15 Easy Cookie Recipes
Mint Chocolate Chip Walnut Cookies
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Save To Your Recipe BoxIngredients
- 1 and 1/4 cup butter melted
- 2 cups granulated sugar
- 2 large eggs room temp
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Hershey's Peppermint Bark Bells chopped
- 1 cup walnuts toasted and chopped
Instructions
- 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
Nutrition
More Cookie goodness! Chocolate Peppermint Chip Cookies
PMc’s Favorite Chocolate Recipes
peggy says
The photo shows the cookie a green, how do i get the green into it? Do you use food color?
Paula says
It’s not green, it’s brown/dark chocolate. The photo may appear greenish but it’s not
Lona says
this is great! but im a bit confused about the size of the cup that you use. Dx
Paula says
The scoop that I used for the cookies hold 1/4 cup of dough. I updated that in the recipe. Hope you enjoy!
Foodista says
Saw these on the Wonderful Wednesday link board and had to check them out. These look fabulous!!! Thanks for sharing.
Paula says
Thanks so much, I’ve had fun baking cookies this year!
Winnie says
These cookies sound super delicious
I’ll tell you a secret – I’ve never baked anything with mint flavor, and i think it’s about time
Paula says
lol! I’ll tell you a secret too, until I made these, I didn’t like mint and chocolate together 🙂 My husband loves that flavor combo and I made them for him, but I do see it now!
Renee @Two in the Kitchen says
Oh, these cookies look like they came right out of a bake shop!! I love this type of cookie that is soft on the inside and crispy on the outside…….so many people do the “soft baked” or “loft house” style cookie these days and I just prefer these bakery style types myself. And I love that you make them so BIG!!!!!!
Jenn says
mmm . . . I bet these are fabulous!
Gurvy Green says
I love that show! Paula your cookies look absolutely delicious!! Thanks for sharing your sweet recipe
Anne ~ Uni Homemaker says
These cookies look fantastic Paula! Perfect for the holidays! Now I wish I have a big glass of milk to wash all this chocolatey goodness down. Delish!
Paula says
Thank you! I’ve had fun making cookies this year!
Kelly says
These cookies sound incredible Paula! I can never turn down a peppermint chocolate cookie, especially during this time of year 🙂 Love the walnuts in here! These would go perfectly with a glass of milk or hot cocoa 🙂 Pinned, hope you enjoy the rest of the week 🙂
Paula says
Thank you Kelly! I think I just wrapped up all my Christmas shopping. It’s supposed to be a lot colder tonight so maybe I won’t have to go outside much. I hate the cold weather! I’ll just be happy as can be inside baking and blogging! 🙂 Hope you have a great weekend!
tanya says
Another good use for the peppermint bells!! I love the addition of walnuts Paula!
Paula says
I think I like these better than the other ones. I need to make a ‘white’ version now 😉
Cindy Eikenberg says
Hi Paula! Oh, these cookies sound good – good thing I can’t eat all of your cookies or I’d be in trouble! 🙂 Love the mint with chocolate and walnuts and yes, I love watching Unique Sweets! 🙂 Thanks for sharing, pinning and buffering! Hope you have a happy Thursday!!!
Paula says
Thank you for stopping by and sharing, Cindy! The trouble is… I DO eat them 😮