Get ready to transform your baking game with these irresistible Mint Chocolate Marble Cookies that are about to become your new obsession! Imagine biting into a soft, chewy cookie with mesmerizing swirls of chocolate and mint, creating a visual and taste sensation that will make your taste buds dance with joy. These aren't just ordinary cookies – they're a gourmet experience that combines the rich depth of cocoa with the refreshing coolness of mint, guaranteed to impress everyone from casual snackers to serious dessert connoisseurs.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mint chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the mint chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- For a marbled effect, use a toothpick or knife to slightly swirl the dough, creating a marbled pattern on top of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- When creaming butter and sugar, beat for the full 3-4 minutes to incorporate air and create a lighter cookie.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don't overmix the dough – mix just until ingredients are combined to keep cookies tender.
- For the best marbled effect, use a toothpick and make gentle swirling motions on top of each cookie before baking.
- Watch cookies carefully in the last few minutes of baking – they should look slightly underdone in the center when you remove them.
- Let cookies cool completely before storing to maintain their perfect texture and prevent sogginess.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
