Chocolate chip cookies without brown sugar, stuffed with Junior Mints candies. This chewy chocolate chip cookies recipe is perfect to make with leftover Halloween candy!
The flavor combo of chocolate and mint is a favorite of mine. One of my absolute favorite chocolate-mint dessert recipes is for chocolate mint cheesecake brownies. That’s why I hand out Junior Mints to the Trick or Treaters on Halloween.
This year, we only had a few kids show up at the door, so I decided to use the leftover Halloween candy in an easy cookie recipe.
I love baking cookies from scratch because most homemade cookie recipes only take 2o to 25 minutes to make. This chewy chocolate chip cookies recipe is no exception. From start to finish, we’re talking 23 minutes, Gang. Even on the busiest of days, most of us can find that much time to bake up delicious cookies from scratch!
Look at these gooey, soft and chewy chocolate chip cookies! Yes, there is a smooshed cookie on top of the stack. I want you to see that dark chocolate and those Junior Mints in all of their melted glory! 🙂
Chocolate Chip Cookies without Brown Sugar
Have you ever gone to make a recipe, only to realize that you’re missing one or more of the ingredients you need? I hate it when that happens, and that is exactly what happened when I was ready to make this recipe. I opened the baking cabinet to realize that I was completely out of brown sugar.
Fortunately, I learned a couple of shortcut tricks in culinary school. One was how to make chocolate ganache without heavy cream. The other trick is this one – how to make brown sugar!
How to Make Brown Sugar at Home
Do you know that brown sugar is actually just white sugar that’s been combined with molasses? I had no idea until I was in culinary school, but once I knew, I realized just how easy it would be to make my own at home!
To make brown sugar, all you need to do is add one tablespoon of molasses to one cup of white sugar. You’ll want to combine them together in a food processor, high speed blender, or stand mixer. Since the Junior Mints chocolate chip cookies recipe is made in a stand mixer, you just add the molasses to the mixer when you add the butter and sugar.
Chewy Chocolate Chip Cookies Recipe Notes
- One of the easiest parts of this recipe is that if you’re in a BIG hurry, you can make a semi-homemade dessert. Just use ready-to-bake cookie dough and it will save you an 15 extra minutes!
- If you want to amp up the flavors in this recipe one more notch, make brown butter chocolate chip cookie dough. The nutty flavor of browned butter is something everyone should experience at least once in their lifetime!
- If you like thick cookies, take an extra 10 minutes (or more) to chill the dough before putting it onto the cookie sheet. This will keep the cookies from spreading during baking.
- Place the Junior Mints into the center of each ball of cookie dough. Otherwise, the Junior Mints may ooze out of the bottom of your cookies. Trust me… it happened to quite a few of the cookies in the first batch I made. The easiest way to get the candy into the center is by using a small cookie scoop or melon baller. Place a bit of dough into the scoop, put a Junior Mint on the top of it, and then scoop the rest of the dough over the candy.
- If you want to avoid the cookies from sticking to your cookie sheet, line the sheet with parchment paper sheets or a silicone baking mat.
- You don’t have to make the chocolate chip cookies without brown sugar if you don’t want to. Just omit the molasses and one cup of sugar and use one cup of brown sugar instead.
If you make this Junior Mints chewy chocolate chip cookies recipe, please come back to leave a comment and rate the recipe!
Junior Mints Chocolate Chip Cookies without Brown Sugar
For the Cookies
- 3 cups all-purpose flour sifted
- 1 cup whole wheat flour*
- 1 Tablespoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 cup unsalted butter
- 1/4 cup organic shortening**
- 1 3/4 cup granulated sugar
- 1 tablespoon molasses
- 2 tsp. vanilla extract
- 2 large eggs
- 1 large egg yolk
- 1/2 cups bittersweet chocolate chips
- 48 Junior Mints candies
- Heat oven to 365 F. or 355 F. for convection ovens
- Line 2 cookie sheets or baking pans with parchment paper or silicone baking mats.
- In a small bowl, whisk together flours, baking soda and salt; set aside. In the bowl of a stand mixer, or a large mixing bowl, cream together butter, shortening, granulated sugar, molasses, and vanilla on high speed until creamy and combined, about 2 minutes.
- Add eggs and yolk, one at a time, mixing well after each addition. Stir in flour mixture on low speed or by hand. To prevent dry, tough cookies, do not over mix. Stir in chocolate chips.
- Use a cookie scoop to create balls of dough, placing a Junior Mint into the center of each ball. Space balls of dough evenly on the pan, at least 2 inches apart.
- Bake for 10 to 11 minutes. Remove pans from oven and allow cookies to sit on pans for 2 minutes before transferring to wire racks to cool completely.
- Flour - If you'd rather not use whole wheat flour, substitute an equal amount of all-purpose flour.
- Shortening - If you'd rather not use shortening, substitute an equal amount of butter or coconut oil, but be aware that the consistency of the cookies will not be the same. They will spread more if all butter is used.
Besides the Junior Mints cookies, you can use your leftover Halloween candy in these recipes:
Leftover Candy Brownies, from Tina’s Cookings.
Gluten Free Halloween Candy Cookies, from My Gluten-Free Kitchen.
Halloween Candy Dessert Pancakes, from Melanie Makes.