SOFT BAKED CHOCOLATE MINT COOKIES
These cookies are my new JAM and I'm obsessed. Also, since the holidays are coming, I've been working on the second annual KJ holiday gift guide, filled with all the stuff I love and wish someone would get for me, in all price ranges, so stay tuned, it's coming SOON! In the meantime, lets chat about these cookies. I used real butter—WUT, I know. I used Vital Farms pasture raised, grass fed butter. This means the cows are free to roam the pastures and graze all day long—happy cows—that eat grass and what ever else they find. Make these minty cookies for your next baking sesh.
makes 12 cookies
Preheat oven to 350.
In a small bowl, slightly melt the butter. I put it in a small bowl and microwave for 30 seconds.
Add the coconut sugar, vanilla extract, mint extract, and egg. Stir together well, until no clumps remain and mixture is smooth.
In another bowl, mix together the flour, baking soda, cocoa powder, and sea salt.
Pour the dry mixture into the wet mixture.
Using a cookie scoop or spoon, form cookies and place on baking sheet.
Bake for 10 minutes.
While the cookies are baking, chop the Hu Kitchen chocolate bar into 8 pieces.
Remove from cookies from oven once time is up.
Place one square of chocolate on each, and after a minute, use a butter knife to spread the melty chocolate across each cookie.
Store in an airtight container in the fridge.