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Minty Cocoa Cookies

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November 6, 2017

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yields 2 dozen • prep time: 15 minutes • total time: 25 minutes


1 cup of unsalted butter, softened and diced

1/2 cup of powdered sugar

1 tsp of vanilla

8 Peppermint Chocolate tea bags

1 1/2 cup of flour

Pinch of salt

1 tsp of cocoa powder

1/2 cup of mini chocolate chips

  • Cream the butter, powdered sugar and vanilla in a medium bowl.
  • Tear open the tea bags and blend the contents with the flour, salt and cocoa powder in a small bowl.
  • Combine the dry ingredients with the butter mixture by hand until just blended.
  • Roll the dough into a log shape and wrap in plastic. Refrigerate for at least 30 minutes.
  • Preheat oven to 350°. Remove the plastic wrap and let the dough sit for 10 minutes to soften. Cut log into ½-inch disks or roll out on a flat surface and use a cookie cutter.
  • Bake on an ungreased baking sheet for 9-10 minutes. Let cool completely before serving.

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Peppermint Chocolate Red Tea Bags $12.75
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