Double Chocolate Mint Pan Cookies
Baking cookies in a sheet pan makes it extra easy since you don’t have to spend time scooping each individual cookie. Be sure to let these cool completely before slicing for clean, pretty edges.
Serves: 24Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 1⁄2 cups sugar
- 1 cup butter, at room temperature
- 2 large eggs
- 1⁄2 tsp. vanilla
- 1 box (4.67 oz.) crème de menthe candies, chopped
- 1 bag (12 oz.) semi-sweet chocolate chips
- Preheat oven to 350°F. Lightly spray a 9-by-13-inch pan with nonstick cooking spray, then line with baking parchment, leaving a 2-inch overhang outside the pan.
- In a medium bowl combine the flour, cocoa powder, baking soda, and salt and whisk until well mixed. Set aside.
- In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with and hand mixer, add the sugar and butter. Beat on medium speed until well combined but not fluffy, about 1 minute, then add the eggs, one at a time, and beat until incorporated, about 30 seconds each. Stir in the vanilla.
- Add the flour mixture to the butter mixture and mix on low speed until just combined, then add the crème de menthe candy pieces and the semi-sweet chips and mix to combine.
- Turn the batter out into the prepared baking pan, spreading it evenly. Bake for 20 minutes, or until the cookies are just set in the center. Cool completely in the pan, then use the parchment overhang to lift the cookies from the pan. Slice into 24 bars.