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Chocolate Mint Creams

 Chocolate Mint Creams
This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts.
36 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • Green food coloring, optional


  • In a large bowl, cream butter and confectioners' sugar. Add the
  • chocolate, egg and vanilla; mix well. Combine the dry ingredients;
  • gradually add to creamed mixture, beating well. Shape dough into a
  • 2-in. diameter roll; wrap in plastic wrap. Refrigerate for 1 hour or
  • until firm.
  • Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on
  • ungreased baking sheets. Bake at 400° for 7-8 minutes or until
  • edges are firm. Remove to wire racks to cool.
  • In a small bowl, combine frosting ingredients. Frost cookies. Store

2 of 2

Chocolate Mint Creams (continued)

Directions (continued)

  • in airtight containers. Yield: about 6 dozen.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.