21tablespoonsunsalted butter, softened to room temperature, 2 sticks plus 5 tablespoons
2cupssugar
2eggs, large
1teaspoonpure vanilla extract
1tablespooncrème de menthe liqueur, or 1½ teaspoons peppermint extract
2cups all-purpose flour
1cup cocoa
1teaspoon baking soda
½teaspoonsalt
1cupCocoa Puffs Brownie Crunch cereal or Rice Krispies cereal
15ozHERSHEYs semisweet MINT chocolate chips, (1½ bags)
powdered sugar to sprinkle on tops
Instructions
Heat oven to 350°F. Do not grease cookie sheets. If desired, place parchment paper on cookie sheets.
In a large bowl, beat softened butter with the sugar until creamy.
Add the eggs, vanilla, and crème de menthe liqueur (or peppermint extract). Beat on medium high until well combined.
In a separate bowl, stir together the flour, cocoa, baking soda, and salt.
Slowly beat the dry mixture into the large bowl with butter mixture.
Stir in the mint chocolate chips and cereal.
Drop dough by cookie scoop or spoonful onto the cookie sheet. Bake 8-9 minutes for smaller cookies and 9-10 minutes for larger cookies. Bake just until set - they may look a little soft in the center but they will set once cooled. Don't overbake or they will get hard.
Move to cooling racks. Sprinkle lightly with powdered sugar and cool. Store in airtight container.