Mint Chocolate Chip Walnut Cookies
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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.
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 4 dozen
Author Paula Jones

Ingredients

  • 1 and 1/4 c butter softened
  • 2 c white granulated sugar
  • 2 eggs room temp
  • 2 tsp vanilla extract
  • 2 c all-purpose flour
  • 3/4 c cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c Hershey's Peppermint Bark Bells chopped
  • 1 c walnuts toasted and chopped

Instructions

  • In a large mixing bowl, beat butter and sugar until light and fluffy.
  • 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

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