Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Chocolate Mint Sparklers

Ingredients

  • Cookies:
  • 1 cup (250 mL) butter, softened
  • 3/4 cup (175 mL) sugar
  • 3/4 cup (175 mL) packaged brown sugar
  • 2 eggs
  • 1 tsp (5 mL) mint extract
  • 1 - 3/4 cups (425 mL) Robin Hood Original All Purpose Flour
  • 1 - 1/4 cups (300 mL) cocoa powder
  • 2 tsp (10 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) semi-sweet chocolate chips (you can also use a mix of white and semi-sweet chocolate chips)
  • Topping:
  • 3/4 cup (175 mL) Sugar in the Raw Natural Turbinado Sugar

Directions

1.  Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2.  Beat butter and sugars until creamy in a large bowl using an electric mixer. Beat in eggs and mint extract. Add flour, cocoa powder, baking soda and salt, mixing until incorporated. Add in chocolate chips.
3.  Roll dough in 1” (2.5 cm) balls. Roll balls into natural turbinado sugar. Place on prepared baking sheets, 2” (5 cm) apart.
4.  Bake in preheated oven for 10 – 12 minutes. Cookies should still be soft in the center. Let cool on baking sheet 1 – 2 minutes. Remove, cool on wire rack.
Tip:
You can freeze the raw dough already shaped and rolled into natural turbinado sugar. Bake from frozen for 14 – 16 minutes.
Back to Fresh Solutions

Related Recipes

Chocolate Mint Sparklers

Ingredients

  • Cookies:
  • 1 cup (250 mL) butter, softened
  • 3/4 cup (175 mL) sugar
  • 3/4 cup (175 mL) packaged brown sugar
  • 2 eggs
  • 1 tsp (5 mL) mint extract
  • 1 - 3/4 cups (425 mL) Robin Hood Original All Purpose Flour
  • 1 - 1/4 cups (300 mL) cocoa powder
  • 2 tsp (10 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) semi-sweet chocolate chips (you can also use a mix of white and semi-sweet chocolate chips)
  • Topping:
  • 3/4 cup (175 mL) Sugar in the Raw Natural Turbinado Sugar

Directions

1.  Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2.  Beat butter and sugars until creamy in a large bowl using an electric mixer. Beat in eggs and mint extract. Add flour, cocoa powder, baking soda and salt, mixing until incorporated. Add in chocolate chips.
3.  Roll dough in 1” (2.5 cm) balls. Roll balls into natural turbinado sugar. Place on prepared baking sheets, 2” (5 cm) apart.
4.  Bake in preheated oven for 10 – 12 minutes. Cookies should still be soft in the center. Let cool on baking sheet 1 – 2 minutes. Remove, cool on wire rack.
Tip:
You can freeze the raw dough already shaped and rolled into natural turbinado sugar. Bake from frozen for 14 – 16 minutes.