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Mint Chocolate Cookies recipe

Mint Chocolate Cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate cookies

Very easy to make chocolate cookies, which are studded with chocolate and have a touch of peppermint flavour. These are highly addictive! Pure bliss for those who love the combination of mint and chocolate.

156 people made this

IngredientsServes: 30

  • 175g butter
  • 100g granulated sugar
  • 110g dark brown soft sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 200g plain flour
  • 4 tablespoons unsweetened cocoa
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 170g plain chocolate chips

MethodPrep:15min ›Cook:12min ›Ready in:27min

  1. Preheat oven to 180 C / Gas 4. Grease baking trays.
  2. In a large bowl, cream together butter, sugar and dark brown soft sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, bicarb and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared trays.
  3. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on trays for 5 minutes before transferring to a wire rack to cool completely.

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Reviews & ratingsAverage global rating:(168)

Reviews in English (138)

by Lugh

I've made these twice this week. The first, exactly like the recipe, they were good, but not unbelievably good. They spread out a lot for me, and I could have used more mint. The 2nd... perfect. I melted the butter before adding the sugar and used bread flour. I added a 1/2 cup of crushed candy canes (5 canes). I also didn't grease the baking sheets. As several others recommended I only baked for 9 minutes. The final result is absolutely delicious! And more festive with the candy cane pieces.-07 Dec 2010

by DOUGA

reduce cooking time by a few minutes and they stay soft and chewy and great tasting for days, (but they didn't last days around our house)-25 Mar 2001

by VALCRO101

This were soooo good!! I used milk chocolate chips because that's what I had and they turned out great. The only thing I might change would be to add a little bit more flour to make them a little softer when they cool. Everyone at the office loved them!!-14 Feb 2002


With St. Patrick’s Day right around the corner, I wanted to give you all a change. We’re going from pretty pink to a nice pastel green over here at The Rebel Chick! These Mint Chocolate Cookies are the perfect recipe to kick that off too!

They are super easy to make and turn out so yummy. Those boxes of thin mints you just got? They wish they were as good as these mint chocolate cookies! Plus, it’s the perfect recipe to use for that cool green tray. Pretty, right?


MY DAD&rsquoS FAVORITE MINT CHOCOLATE COOKIES

These Mint Chocolate cookies are easy, fun to make and all kinds of delicious. The taste is very reminiscent of Girl Scout Thin Mints, but in my opinion, the texture is much better!

Growing up, I always remember my dad buying Thin Mints by the trunk load (okay maybe a slight exaggeration), and stockpiling them in our freezer he was convinced they tasted better cold!

To this day, I still buy them, freeze them and eat them frozen while thinking of my dad with every bite!

So you can bet that my mint-chocolate-loving pops loves these cookies.

Unlike Thin Mints, which are&hellipwell, thin, these Mint Chocolate Cookies are chewy with a crackly outside. The hit of mint comes from an Andes mint that is melted on top after they come out of the oven.


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Easy and delicious! I added a small amount of black cocoa powder from King Arthur's to give them a wonderful dark chocolate color, almost like Oreos.

I made these with one change. I only had Dutch cocoa so omitted the baking soda and increased the baking powder to 1 tablespoon. I followed vinorosso's advice and baked them for 9 minutes. They came out perfectly, and I thought the balance of mint to chocolate was spot on!

The batter for this is soooo yummy! I love this recipe! In my opinion chocolate and mint go hand in hand so this is a great recipe for me! I ommited 1/2 cup flour and added some white chocolate chips( im not a huge fan of them but sometimes their nice)they were great. I added all the flour it called for and it was perfect! I only put in 3/4 the butter it called for and 3 tbs of vegetable oil. They were wonderful!

This is my favorite Christmas cookie. I bake the cookies for 9 minutes exactly, rotating trays mid-way. They will not look done, but they'll firm up as they cool, and stay chewy for days. Buy an oven thermometer to make sure your oven is always set at the proper temperature.

DELICIOUS!! I took the advice of others and cut the flour to 1 1/2 cups and increased the peppermint extract to 1 tsp. I also only baked them for about 8 minutes. They were perfect. I will make these again soon!

These cookies are delicious and easy to make. I decreased the flour to 1 1/2 cups and increased the peppermint extract to almost 2 tsp (although I may add more extract the next time I make them) as others suggested. I also added a few mint chocolate chips to the top of each cookie before baking. These are one of my favorite cookies ever.

Fantastic cookies and great flavor. I kept the flour as called for and surprise, I did not have any problems with the dough being sticky or the cookies spreading too much. It needs the 2 cups. I did increase the extract to 2 tsp. I did not find it too minty at all. I think it is just the right level of mint for the cocoa. I completely agree with the reviewer who said there is a fine line between perfect and overdone. One batch I took out when I thought they were ready and they turned hard. The second batch I took out according to the recipe (and I thought too early, as they were still soft and poofy) and they remained soft even after cooling. Never fear, the hard ones were used in ice cream sandwiches with homemade coconut ice cream. Delish!

i gave three forks only because i don't like chocolate! but everyone i gave these to loved them - without my own enraptured tastebuds i don't want to give out the very special fourth fork :-) alterations: i cut the flour down to 1.5 cups and doubled the mint extract as suggested by other reviewers. i also cut the sugar to 1.25 cups (1.75 just seemed like waaaay too much, and my sweet-toothed loved ones were still enamored). also, i added milk chocolate chips, though next time i would use white chocolate instead. the dusting of icing sugar on the top is a nice touch. i think thin, hard icing would be lovely as well.

Very easy to make and the end result was better than expected, with two caveats: a. use peppermint oil (as one of the other reviewers had suggested -- makes for a more intense flavor) and b. after the cookies cool, place in a sealed container overnight before eating(the flavors meld together strongly for that amazing chocolate/mint combination). Didn't do the powdered sugar, but itɽ be nice if I made these for company. My only issue (as someone else had mentioned) was that the dough was a bit sticky in texture. I recommend using a small ice cream scoop, then a dampened fork to slightly flatten the cookies before baking. Otherwise, no need to further alter the recipe (although I may try the suggestion about making these into ice cream sandwiches with mint chocolate chip ice cream, or even a good vanilla ice cream. yum!)

Like the majority here, I lowered the flour to 1.5 cups. I used pastry flour (nb: I'm Canadian). I used 10 good jiggers essential orange oil instead of peppermint and also added 1/2 tsp vanilla (can you have cookies without vanilla?). I made big cookies -

22 and they were perfect after 9 minutes. Flattened out considerably upon leaving the oven, but were moist and rich and delicious! My best advice on these cookies is that there is a very fine line between perfect perfect perfect and overcooked.

Once you make some changes this is a great recipe. The flour should be lowered by one fouth. Also a cup of mini chocolate chips are a must, I used milk chocolate bt I think semi sweet would be best. Many reviewers commented that the amount of extract was too little. I thought it should be upped by about a fourth of a teaspoon, I think the cookies should have a mint undertone not be too minty. Also a nice drizzle of icing makes them a really pretty cookie. They have a nice texture, crunchy but not tough. This would be a four star recipe except that I had to make modifications.

Quick, simple, easy and yummy. Cooked a little faster than the recipe said, but Iɽ make them again.

i had to add 2 tsp. peppermint extract to get a nice mint flavor. it was also a very sticky dough. i think an even better recipe is the chocolate- espresso cookie on this website with the added peppermint. i used 12 oz of semi-sweet chocolate chips as well with the espresso recipe and they were the bomb!

These are our new favorite cookies. When they were done, I did dip them in melted chocolate to which I added a drop or two of peppermint oil. I also kept the peppermint extract in the cookie dough. I love the texture of these cookies, ours came out somewhere between chewy and crisp. I only had Hershey's dark cocoa powder on hand so that is what I used. Also the chocolate I melted was special melting chocolate from a cake decorating store. While they were cooling we put them in the fridge and they came out glossy. Tasted better than the girl scouts. Sorry girlscouts, we'll only be ordering peanut butter patties next year!

These cookies turned out to be pretty ordinary . .. Actually, I don't know what I was expecting with mint chocolate cookies. Perhaps they would have been better if I could cut them into shapes for Christmas, but they spread too much on the cookie sheet, so I was forced to do the traditional drop cookies. Even though I doubled the mint extract, I could barely taste the mint. They tasted more like plain old chocolate cookies. A bit of a let down.

Made these three times for three different groups this season, and they were devoured each time. Increased peppermint extract to 1 1/2 tsp, reduced flour to 1 1/2 cups (made less dense), and added 1 c. dark chocolate chips (I used Ghirardelli 60& cacao chips). Dropped by tablespoon onto baking sheets (aluminum foil worked just as well as parchment paper) and put one mint choc. Hershey's kiss on top of each. Reduced baking time to 8-9 mins. A holiday staple for me now!

Brought them to a Christmas party and they got rave reviews. Very easy to make as well.

This was such a simple cookie to make and it tastes fantastic. They are soft but not chewy.

These are so yummy, I'm scared about them not making it to Thanksgiving dinner! I took all of the advice given - - decreased the flour and doubled the mint. Still made for a thick 'n hard-to-stir batter, but the cookies turned out fab. I used that new Hershey Special Dark cocoa and wow.. talk about chocolately- minty goodness! Also added semisweet morsels somewhat by accident - - I thought Iɽ grabbed the dark chocolate bag, but they were still a delicious touch! These are a keeper!

Never having met a cookie that I didn't like, I have to say these were good, but nothing special- even after doubling the mint and decreasing the flour, as others had suggested.

I have made this twice. The first time I followed the recipe exactly and the cookies turned out a little crumbly. The second time I reduced the baking time to 9.5 minutes and added chunks of bittersweet chocolate. They turned out out fudgy and chewy and we LOVED them.

Very nice. used 1 1/2 cups flour and twice amount of mint, like previous cook suggested, came out a real treat

These cookies were very good. The peppermint extract gave them a nice touch. They were nice and soft in the middle, which is how I like my cookies. After I added the flour, cocoa powder, baking soda, baking powder, and salt to the mixture, it was getting difficult to mix, so I had to use my hands, so it was a little messy. But, overall, these cookies were a hit.

I read previous reviews and made the following modifications: - Precisely doubled the peppermint extract - Only used 1.5 cups of flour - Made cookies larger and barely flattened at all before baking - Baked for only 8-9 minutes - Added ghirardelli 60% cacao bittersweet chocolate chips (i didnt measure the amount i added, just stirred them in until i felt it was enough) After these changes, the cookies came out beautifully: soft, slightly chewy, firm edges, not burnt at all, and with rich chocolatyness and clean peppermint flavor. Everyone from my 1 year-old baby sister to my anti-mint grandmother LOVED them. FANTASTIC RECIPE. [with the neccessary modifications, of course!]

I followed Los Angeles's suggestions with two exceptions 1) I kept the flour at 2 cups and added it gradually 2) after 7 minutes in the oven, I sprinkled mashed sugar canes on the tops of each cookie and then put them back in the oven for 2 more minutes. The candy slightly melted which gave them a great holiday look. And they are SOOO tasty, too!


Gallery

  • ½ cup (4 oz.) unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 cup powdered sugar
  • ¼ teaspoon kosher salt
  • 3 large egg whites
  • 1 tablespoon vanilla extract
  • 1 cup (4 1/4 oz.) all-purpose flour
  • ¼ cup heavy cream
  • 1 (4.67-oz.) pkg. thin crème de menthe chocolate mints (such as Andes), finely chopped

Preheat oven to 300°F with oven racks in the top and lower third of oven. Beat together butter and granulated sugar in the bowl of a stand mixer on medium speed until well combined, about 1 minute. Gradually add powdered sugar, and beat until smooth, stopping to scrape down sides of bowl as needed. Stir in salt. Add egg whites, 1 at a time, beating well after each addition. Stir in vanilla extract. Gradually add flour, and beat on low speed until batter is smooth, about 30 seconds.

Transfer batter to a piping bag fitted with a 1/4-inch round tip. Pipe 2- x 1-inch ovals (about 36) on 2 baking sheets lined with parchment paper, leaving 1 1/2-inches between each oval. Bake in preheated oven until edges are golden brown, 14 to 18 minutes, rotating pans after 10 minutes. Let cookies cool on baking sheets for 10 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.

Meanwhile, microwave cream in a medium microwavable bowl until hot, about 25 seconds. Add chopped chocolate, and stir until smooth. Let stand, stirring occasionally, until mixture has cooled completely and thickened, about 45 minutes.

Transfer chocolate mixture to a piping bag fitted with a 1/4-inch round tip. Pipe about 2 teaspoons mixture onto half of the cookies, leaving a 1/4-inch border. Sandwich with remaining cookies, and press gently to spread filling to edges.


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Chocolate-Mint Cookies

Sift the flour into a bowl with the cocoa, baking soda, baking powder and salt. In another bowl, using an electric mixer, beat the butter with the sugar until creamy. Add the melted chocolate, egg and vanilla and beat until smooth. Beat in the dry ingredients until incorporated. Pat the dough into 4 disks, wrap in plastic and chill until firm, at least 20 minutes.

Preheat the oven to 375° and line 4 baking sheets with parchment paper. On a sheet of lightly floured parchment, roll out one disk of dough 1/4 inch thick. Using a 2 1/2- to 3-inch cookie cutter, stamp out as many cookies as possible transfer to a baking sheet. Gather the scraps and roll out more cookies if the dough gets too soft, refrigerate briefly. Chill the cut cookies for 5 minutes. Repeat with the remaining 3 disks of dough.

Working in batches, bake the cookies in the middle and lower thirds of the oven for about 12 minutes, until puffed shift the pans halfway through baking. Transfer to racks to cool.

In a bowl, using an electric mixer, beat the butter, marshmallow crème and confectioners&rsquo sugar until fluffy. Beat in the peppermint extract.

Pipe the peppermint filling onto the underside of half of the cookies. Top with the remaining cookies, pressing to spread the filling to the edges. Refrigerate the cookies for 20 minutes, or until the filling is set.

Put the bittersweet and white chocolates in 2 separate microwave-safe bowls. Microwave at high power in 30-second bursts until melted. Stir 1/4 teaspoon of the oil into each.

Drizzle the melted chocolate over the cookies or dip them in the bittersweet chocolate or white chocolate (or both) return the cookies to a sheet of parchment paper and refrigerate until set, about 20 minutes. Serve.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

These double chocolate mint cookies taste just like Thin Mints® but have the texture of chunky chocolate chip cookies.

Ingredients

  • 2-1/4 cups plus 2 tablespoons all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (one 12-oz bag) semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard
  • 3/4 cup mint chips, best quality such as Guittard (a little goes a long way)

Instructions

  1. In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl whisk the mixture until evenly combined.
  2. In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
  3. Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper.
  4. Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart.
  5. Bake for 9 to 11 minutes, or until the cookies are puffed and set. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container for up to three days.
  6. Freezer-Friendly Instructions:The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 125
  • Fat: 6 g
  • Saturated fat: 4 g
  • Carbohydrates: 17 g
  • Sugar: 12 g
  • Fiber: 1 g
  • Protein: 1 g
  • Sodium: 56 mg
  • Cholesterol: 18 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:


Our Chocolate Mint Cookies are super delicious, easy to make and taste just like a Thin Mint Cookie or a bowl of Chocolate Mint Ice Cream. Yum, Yum, Yum!

In our opinion, there is only one thing wrong with Girl Scout Thin Mint Cookies and that is that you can only buy them one time a year. These Chocolate Mint Cookies are our attempt to recreate the yummy chocolate and mint flavor profile found in Thin Mints. These sweet, chocolatey cookies are covered with our deliciously creamy Mint Buttercream Frosting and drizzled with dark chocolate. Yum, yum, yum! If you are a fan of Thin Mints or a bowl of Chocolate Mint Ice Cream we think you are going to love these cookies!

To make the chocolate cookie dough, mix together the dry ingredients (including the cocoa powder) and set aside. Cream together the butter and white and brown sugar. Mix in the eggs and vanilla. Finally, add in the dry ingredients 1 cup at a time.

Take a spoonful of cookie dough and roll it into a ball. Slightly press down the cookie dough ball.

Bake the cookies in a 350 degree oven for 9-11 minutes. Allow the cookies to cool.

Use a knife to frost the Chocolate Cookies with The Best Mint Buttercream Frosting.

Place 10-12 Ghirardelli Chocolate Melting Wafers in a plastic bag. Melt them in the microwave. Once melted, we cut the tip off the bag and drizzled the chocolate over the The Best Mint Buttercream Frosting. Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle. Allow the chocolate to harden before you store them.

We really love these Mint Chocolate Cookies. The cake-y cookies really combine well with the delicious sweet and creamy Mint Frosting. Pretty, yummy and easy to make – our absolute favorite dessert combination.


Fresh Mint Chocolate Chip Cookies

Mint chocolate has a whole new meaning with these fresh mint chocolate chip cookies. The flavor from the fresh mint will convert you for life, you will never go back to mint extract. These cookies are slightly crisp on the outside and soft and incredibly chewy on the inside.

I came to a realization the other day that I need to spend more time and energy on my biggest love in baking: Cookies.

Yeah sure, I love to bake all kinds of things like pie, and cake, or bread. All of that is great and I’m never going to stop exploring the baking world. But it has always come back to cookies for me. Cookies feel like my calling.

I feel like I am a fairly shy person. I don’t like to brag about myself much and I often feel uncomfortable when a lot of attention is directly on me. But my cookie baking and creating ability is the one thing that I feel okay bragging about. Because I can make some of the best damn cookies you’ve ever tasted.

I’ve watched a lot people eat my cookies fresh out of the oven and proclaim that it was the best cookie they had ever eaten. I love that. I will brag about that. And it’s not even a humble brag. It’s a full out confident brag.

Remember when all of a sudden cupcakes became a thing? They still are. Cupcakes seem like they are everywhere these days. It’s like a cult following. And now it’s starting to move on to donuts. People are all like, “Donuuuuuuuts! OMG!”

I don’t know if cookies will ever have their time. Maybe they are just timeless and never really out of style. But I just can’t help but see all the potential with cookies and the flavor and texture combinations that are so fun to play with. So I am dedicating myself to do more of that. To push the boundaries of cookies and continue to create the best damn cookies ever. Maybe that should be the name of my cookie cookbook: “The Best Damn Cookies Ever.” Best seller, for sure.

I never loved the mint chocolate combination that much. I mean, if it’s put in front of me I will always eat it. It is chocolate after all. But it isn’t a flavor combination that I would usually pick. That is until I was encouraged the try this mint chocolate chip gelato recently that was made with fresh mint instead of mint extract. It was heavenly.

And I realized it isn’t so much the mint chocolate combination that I didn’t like. It is more the slightly medicinal quality that mint extract always adds to things. But fresh mint eliminates all that and adds this delicate herbaceous note. It was just so lovely.

I knew I wanted to try to make a fresh mint chocolate chip cookie. I extracted all the amazing fresh mint flavor from the leaves by steeping them in the butter while I was browning it and letting it cool. These were a mega success. Perfectly chewy and filled with bittersweet chocolate morsels. And the background flavor of fresh mint that kicks in is surprising and herby and amazing.



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