AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerNothing goes together better than cookies and milk, except maybe brownies and milk.
This recipe combines the best of both worlds with a hint of mint that will make your glass of milk explode!
No, seriously...no joke...my milk exploded! I lifted my milk jug to pour a small amount into the batter and it hit my cabinet, which made the milk shoot out and up all over me, my counters, my floor-everywhere! I've never seen milk spray upwards the way that it did- it literally rained milk!
My husband got a good laugh when he came to see what my yelp was all about.
These cookies were wort it though.
In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter for 30 seconds.
Beat in 1/2 cup of sugar and 1/2 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed.
Add 1 large room temperature egg and 1 teaspoon of vanilla extract, blend until combined.
In a separate bowl sift together 1 cup of flour, 2/3 cup Hershey's Special Dark Cacao powder, 1 teaspoon baking soda, and 1/8 teaspoon salt.
Gradually beat into the wet ingredients.
Stir in 2 tablespoons of milk.
This....is where my milk exploded! These cookies made it rain milk in my kitchen but were so worth the cleanup. After all, my husband ended up cleaning the kitchen while I changed out of my milk soaked clothes. lol He's a keeper!
Fold in 1 cup of mint chocolate candies that have been chopped.
I used Dove Dark Chocolate & Mint Swirl Promises but you could also use Andez Mints.
Chill for 60 Minutes.
Preheat oven to 350°F.
Line a cookie sheet with a silicone mat or parchment paper.
Form 2 tablespoons of cookie dough into balls and place onto baking sheet.
Flatten dough balls slightly and top with a sprinkle of coarse sea salt.
Bake 13 Minutes to 14 minutes.
Enjoy with a glass of that magic exploding milk! 🙂
Ingredients
Directions
In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter for 30 seconds.
Beat in 1/2 cup of sugar and 1/2 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed.
Add 1 large room temperature egg and 1 teaspoon of vanilla extract, blend until combined.
In a separate bowl sift together 1 cup of flour, 2/3 cup Hershey's Special Dark Cacao powder, 1 teaspoon baking soda, and 1/8 teaspoon salt.
Gradually beat into the wet ingredients.
Stir in 2 tablespoons of milk.
This....is where my milk exploded! These cookies made it rain milk in my kitchen but were so worth the cleanup. After all, my husband ended up cleaning the kitchen while I changed out of my milk soaked clothes. lol He's a keeper!
Fold in 1 cup of mint chocolate candies that have been chopped.
I used Dove Dark Chocolate & Mint Swirl Promises but you could also use Andez Mints.
Chill for 60 Minutes.
Preheat oven to 350°F.
Line a cookie sheet with a silicone mat or parchment paper.
Form 2 tablespoons of cookie dough into balls and place onto baking sheet.
Flatten dough balls slightly and top with a sprinkle of coarse sea salt.
Bake 13 Minutes to 14 minutes.
Enjoy with a glass of that magic exploding milk! 🙂