.cook. 🍀 Minty Mind Meld I recently came into posession of several bags of Nestle Tollhouse Winter Dark Chocolate & Mint Morsels and knew immediately that they belonged in a dense fudgy cookie. This recipe is an adaptation from a video recipe I found on pinterest. The original recipe (one of my favorites) calls to fill the dough with frozen nutella (YUM!) and once baked the gooey filling stays nestled deep inside this fudge-like dough. This dough can quickly get soft and sticky and is better and easier to work with it when it’s cold. If it starts to get too soft feel free to throw it into the fridge or freezer for a couple minutes until you are able to work with it again. I used (2) large tablespoon size spoons to manipulate the dough into balls to drop onto a parchment lined cookie sheet. When handled properly this dough holds its’ shape and mix-ins - nuts, chocolate chips, peppermint bits - nicely. As always please read all the way through the directions once before starting! .Mint Chocolate Chip Fudge Cookies. Original Souce: Delish Nutella-Stuffed Cookies May 24, 2017 .ingredients. 1 cup unsalted butter (softened) 1 cup brown sugar - packed ½ cup granulated sugar 2 large eggs (beaten) 2 tbsp milk 2 tsp vanilla extract 2 cups all-purpose flour 1 cup cocoa powder, unsweetened dark 1 tsp baking soda 1 tsp kosher salt 15 oz dark chocolate & mint morsels (1.5 packets) .equiptment. 1 cookie sheet parchment paper .directions. 1. Set oven rack to the middle position and preheat to 350 degrees. Line your cookie sheet with parchment paper. 2. Cream your butter, brown sugar, and granulated sugar together in a large bowl or standing mixer. *If using a standing mixer I used the whisk attachemnt. 3. Add your beaten eggs, milk and vanilla to the butter sugar mixture and combine. 4. Mix in your flour, cocoa powder, baking soda, and kosher salt to your wet ingredients until just combined. The dough should be slightly wet and very sticky. 5. Fold in your dark chocolate & mint morsels until evenly distributed in the dough. At this point you might want to chill your dough to make it easier to form into balls. 6. Using (2) large spoons create 1" balls of dough/ Place each ball about a 1.5" apart on a parchment lined cookie sheet. These cookies are pretty good about keeping their shape. You might want to use your fingers to smooth out the tops of your cookies for a ‘neater’ look. 7. Once you have filled your cookies sheet place the cookie sheet into the freezer for 3 minutes to chill the dough. This will help the cookies keep their shape and keep them from spreading. 8. Immediately from the freezer, bake the cookies for 9 minutes in a 350 degree oven. 9. Remove from the oven. The cookies will be soft. Do not attemt to take the cookies off the parchment or the pan. 10. Place the cookies back into the freezer for 3 minutes. This expedites the cooling process and stops the cookies from continuing to bake from the excess heat from the pan. 11. Once you remove the cookies from the freezer, slide the parchment with the cookies off of the cookie sheet to finish cooling. *This is a great time to 'Taste Test’ 😬 12. Repeat steps 6-11 until you have finished your dough. This should make roughly 24 cookies. These taste great with a big glass of cold milk, but are pretty moist and dense, so they don’t absorb a lot of milk when dunked. They remind me a lot like a hand held cookie version of a brownie. 😂 Bake/Modify at your own risk! 😂 Happy Baking! ☺️