Chocolate Mint Dreams Recipe
Chocolate Mint Dreams Recipe photo by Taste of Home

Chocolate Mint Dreams Recipe

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Since chocolate-mint is my favorite flavor combination, I sometimes eat these dainty shortbread-like treats by the dozen. But I manage to save some for guests because they make my cookie trays look so elegant. -Anne Revers Omaha, Nebraska
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:54 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 54 servings


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1/4 teaspoon peppermint extract
  • 1-1/2 cups all-purpose flour
  • 1 cup miniature semisweet chocolate chips
  • ICING:
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon peppermint extract
  • 1 to 2 drops green food coloring
  • 1 to 2 tablespoons milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon shortening

Nutritional Facts

1 each: 82 calories, 5g fat (3g saturated fat), 8mg cholesterol, 31mg sodium, 10g carbohydrate (7g sugars, trace fiber), 1g protein


  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate and extract. Gradually add flour and mix well. Stir in chocolate chips. (Dough will be soft.)
  2. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely.
  3. Meanwhile, combine the butter, confectioners' sugar, extract, food coloring and enough milk to achieve desired consistency; spread over cooled cookies. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: 4 dozen.
Originally published as Chocolate Mint Dreams in Taste of Home December/January 2004, p27

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Reviewed Dec. 12, 2014

"I really liked these minty cookies. Everyone that tried them loved them. They do need to be flatted a bit before baking though if you want a smooth top to frost. I had to make a double batch of icing to make it look like the picture. Don't use too much milk in the icing or it gets too thin and won't set well."

Reviewed Nov. 20, 2013

"more like 3 doz. these were awful. too sweet. won't be making again"

Reviewed Dec. 21, 2012

"a waste of precious peppermint extract"

Reviewed Dec. 20, 2010

"Best new recipe I've tried. Tastes good even after a few days and pretty to look at."

Reviewed Dec. 8, 2010

"Pretty and festive-looking, but...4 dozen? Not following this recipe and dropping by tablespoons. And mine didn't turn out flat like in the picture....maybe one of the steps should be to flatten slightly before baking. However, if a cookie is really good I can just double the batch, or tweak the directions. This was just average. If it were on a buffet I would try one but wouldn't ask for the recipe. I realize shortbreads are supposed to be a more "floury" toned cookie but I already have a good chocolate shortbread that is more buttery, less floury, and could easily be laced with mint, green frosting and a chocolate drizzle."

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