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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.
Course
Dessert
Cuisine
American/Southern
Keyword
chocolate, chocolate cookies, mint, walnut
Prep Time
20
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
37
minutes
minutes
Servings
45
dozen
Calories
144
kcal
Author
Paula
Ingredients
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
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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Nutrition
Calories:
144
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
100
mg
|
Potassium:
55
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
170
IU
|
Vitamin C:
1
mg
|
Calcium:
9
mg
|
Iron:
1
mg