Triple Chocolate Pistachio Mint Cookies Recipe

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The classic holiday flavor pairing of chocolate and peppermint is updated in this bittersweet and white chocolate chunk studded cookie.
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  • 2 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Peppermint Extract
  • 3 ounces bittersweet baking chocolate, coarsely chopped
  • 3 ounces white baking chocolate, coarsely chopped
  • 1/2 cup chopped pistachio nuts
20 mins
5 mins
1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in large bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolates and nuts.

2. Drop dough by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.

3. Bake 8 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
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Rating of 5 out of 5.0 stars
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Nutrition (per serving)
Calories: 169 Calories
Fat: 9 Grams
Protein: 2 Grams
Cholesterol: 28 Milligrams
Carbohydrates: 20 Grams
Sodium: 117 Milligrams
Fiber: 1 Grams

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