According to Nestle there are “Million reasons to bake” but in this particular case just two reasons will suffice, chocolate and mint.  This cookie recipe will leave you in blissful cookie heaven with the sweet dreams of minty chocolate goodness.

Here’s what you need:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
1 cup chopped nuts *

Directions:

1. PREHEAT oven to 350° F. COMBINE flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
4. Drop dough by rounded tablespoon onto ungreased baking sheets.
5. BAKE for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan.

1. Prepare dough as above.
2. Spread into prepared pan.
3. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

* NOTE: If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.

Other cookie recipes:

Pumpkin Cookies with Cream Cheese Icing

“The Chewy”, Alton Brown’s Chocolate Chip Recipe

The Free Cookie Recipe – Neiman Marcus

Okay this isn’t exactly a typical pumpkin recipe but you have to give it a try cause they’re so fun to make.  The kids will have a blast helping out with this recipe and at the end they can help decorate each individual cookie to give them a personal touch almost as satisfying as carving their own pumpkins.

This recipe should be a fun for the entire family and would make an excellent treat for those Halloween parties or a snack before heading out for trick or treating.  This recipe is courtesy of Jamie from  Mybakingaddiction.com where they have delectable baked goodies for all occasions.

Ingredients: (24 Cookies)
1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

Directions
1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.
3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350 degrees F (175 degrees C).

Cream Cheese Icing

Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla bean paste (extract will also work)
2 tablespoons milk

Method
Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave for 15 seconds. Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.

Notes…
I wanted big cookies, so I measured each cookie out to 1/4 cup, I shaped the cookies into circular blobs and smoothed the tops with dampened finger tips.
- When the cookies were just slightly warm, I spooned on the cream cheese icing, smoothed the surface and tossed on some fall inspired sprinkles.