Dark Chocolate Tea Cookies
These simple, easy-to-make Dark Chocolate Tea Cookies are infused with Teeccino Dark Chocolate Prebiotic Superboost herbal tea, delivering a deliciously rich cocoa flavor with every bite. Finished with a decadent dark chocolate drizzle, they are a wonderfully easy treat that tastes absolutely amazing.
PREP TIME
10 minutes
COOK TIME
10 minutes
INGREDIENTS
9
Serves: 20
Ingredients
- 1 cup1 cup1 cup Butter, Salted, can sub plant-based
- 2 whole2 whole2 whole Dark Chocolate Prebiotic SuperBoost Herbal Tea - Teeccino, tea bags
- 1 cup1 cup1 cup Powdered Sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 2 cups2 cups2 cups All Purpose Flour, can sub gluten-free 1:1 baking blend
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.25 cup0.25 cup0.25 cup mini chocolate chips, dark
- 2 Tbsp2 Tbsp2 Tbsp mini chocolate chips, dark, optional for decor
- 1 whole1 whole1 whole Dark Chocolate Prebiotic SuperBoost Herbal Tea - Teeccino, tea bag, optional for decor
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
- In a mixer, beat together the butter, powdered sugar, tea, and vanilla until light and fluffy. This should take approximately 2-3 minutes.
- Measure in the flour and salt, then mix on low until fully combined. The mixture will be crumbly at first. Keep mixing until a dough forms and pulls away from the sides of the bowl.
- Gently fold in the mini dark chocolate chips.
- On a clean countertop lightly dusted with powdered sugar or on a piece of parchment paper, roll the dough into a rectangle about ¼ inch thick. Cut into desired cookie shape and transfer to the prepared baking sheet.
- Re-roll the cookie dough scraps and cut cookies until the dough is all used.
- Bake for 8-10 minutes or until the edges are just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
- If desired, drizzle the melted chocolate on each cooled cookie and top with a sprinkle of tea. Enjoy!
- Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Notes
My cookies were approximately 2 ½ inches, so adjust the bake time according to your cookie size.
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About This Recipe
Show nutritional information
Baked Goods Cookies Desserts Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 159 |
| Fat: | 9 g |
| Carbohydrates: | 16 g |
| Protein: | 2 g |
| Cholesterol: | 24 g |
| Sodium: | 113 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Dark Chocolate Tea Cookies”
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This is genius!
The dark chocolate flavor came through beautifully