chocolate-mint-tea cookies – or any tea, honestly

Dang. I decided to cut out white sugar. So last night, I tried a new recipe.


I think of these cookies as the slightly classier, more self-deprecating version of the ol‘ dunking Oreos in milk, back when you were a kid. I mean, we’ve got jobs now. We’ve gotta pay utilities. Think of the wondrous future. But all that quietly ripples away when I slip one of these cookies in a big bowl of chocolate milk.


The cookies are a nice simple alternative to sugar cookies; just slip in a few tablespoons of your favorite tea (I’m trying Earl Grey and Chai next), and voilà! Light, crunchy, with an intriguing tea blend. Instant awesomeness.

Let me know how your dunking goes. (After extensive years of research – wide, deep bowls seem to work best for this.)

chocolate-mint-tea cookies

Adapted from Easy Sugar Cookies:

First off, preheat your oven to 375°.

Combine the butter and sugar in a large bowl. Cut the butter into tablespoons with a knife to reduce mix time. Over a smaller pot of bowling water, or in the microwave, heat the two until the butter softens. (If you choose over boiling water, make sure not to let the butter burn on the sides.)

Once butter is softened, evenly mix together with a fork. Stir in the vanilla, then the egg. Set aside.

In a food processor, combine the remaining ingredients, including your delightful tea. Pulse until very fine. (A regular tea bag, rather than loose leaves, has smaller flakes which take a little less time.)

Mix in the dry ingredients to the first bowl of wet ones, stirring until just mixed. Now you have your cookie dough! You may decide to stop here…

If you choose to keep going, Choose Your Own Adventure baking style, spoon out a tablespoon worth of dough onto a greased cookie sheet, until you run out of space. I’d keep each cookie about 1 1/2 inches apart.

Cook in the oven for about 8 minutes, or until golden brown.

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