When I made these cookies for the first time a week ago I knew immediately that they were special.  So special that I needed to share them with others.

I signed up for the Great Food Blogger Cookie Swap awhile ago and I just could not commit to a cookie that I wanted to share.  I didn’t want the cookies I sent to be just any cookies.  I wanted them to be particularly delicious and they also needed to travel well.

I had a hunch when making these Triple Chocolate Mint Fudgies that they could be the ones and then, once I tasted them, I knew.  They are just so moist and chocolatey and have just a touch of mint that is so refreshing.  They tasted enough like Christmas to pass them along!

The idea behind the cookie swap is very simple.  You send and receive 3 dozen cookies from bloggy friends around the country.  You already know how much receiving mail brings me joy and I obviously love to bake and share my goods, so it was a no-brainer for me to sign up!

It was so much fun to give and receive cookies with others who enjoy and appreciate baking as much as I do!

Thank you to Julie and Lindsay for organizing and if you are intrigued and would like to sign up next year, sign up to receive information here.

Triple Chocolate Mint Fudgies

by Mercedes Porter

Keywords: bake dessert snack chocolate Christmas cookie

Ingredients (60 cookies)

  • 10 Tbsp unsalted butter, room temperature
  • 1 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 1 pound semi-sweet chocolate
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 eggs, room temperature
  • 1 tsp peppermint extract
  • 2 tsp instant coffee powder
  • 1 package white chocolate chips (holiday red and white swirled)
  • 3/4 cup milk chocolate chips


Preheat oven to 350 degrees.

Place semi-sweet chocolate in medium microwave-safe bowl and heat in 1 minute increments until melted and smooth. Set aside.

In a small bowl, combine eggs, peppermint extract and coffee powder. In another small bowl, combine flour, cocoa powder, baking powder and salt.

In a large bowl, with a mixer, cream butter and sugars together until light and fluffy, about 15 seconds.

Add egg mixture.

Add melted semi-sweet chocolate.

Add flour mixture and mix until just combined.

Add milk and white chocolate chips and mix just to incorporate.

Refrigerate dough for 20 minutes.

Grease cookie sheets or line with silicone liner or parchment paper. Scoop dough onto sheets using a small cookies scoop so that the dough is in ping pong-sized balls.

Bake 10-12 minutes or until edges are set, but inside is still soft.

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2 Comments ( Reply )

  1. Carroll @ Vanilla Lemonade
    Dec 17, 2011 @ 6:12 am

    Gosh Darn these look good! Even at 7 am I want one!


    • Mercedes
      Dec 19, 2011 @ 8:45 am

      Thank you Carroll! They are pretty yummy!


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