Desserts

Double Mint Chocolate Cookies

16

These Mint Chocolate Cookies are SO easy to make during the holiday season. A chocolate cookie is filled w/ both regular Andes Mints & Peppermint Crunch!

16
Dry Ingredients:
1 cup all-purpose flour
½ cup cocoa powder
1 teaspoon cornstarch
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon instant coffee
Wet ingredients:
½ cup (1 stick) unsalted butter, melted
? cup granulated sugar
½ cup dark brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
Mix Ins:
about 1 and ½ cups roughly chopped Andes Mints (I did used ¾ cups regular Andes Mints and ¾ cups Peppermint Crunch Andes Mints )
Preheat oven to 375 degrees F and line a baking sheet with a silicone mat. Whisk together flour, cocoa powder, cornstarch,
See the full directions on my site
Nutritions

Calories
218

Sodium
120mg
5% DV

Fat
16g
25% DV

Protein
1g
3% DV

Carbs
14g
4% DV

Fiber
1g
5% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV