Soft Chocolate Mint Cookies Recipe

5 4 4
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Soft Chocolate Mint Cookies Recipe

Read Reviews
5 4 4
Publisher Photo
If you don't care for crisp cookies that crumble when you take a bite, give this soft variety a try. No one can resist the fudgy, minty flavor. —Kristin Vincent, Orem, Utah
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 10 min.

Ingredients

  • 1/2 cup butter
  • 3 ounces unsweetened chocolate
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/4 cup buttermilk
  • 1 teaspoon peppermint extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture.
Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks. Yield: about 3 dozen.
Originally published as Soft Chocolate Mint Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p120

Nutritional Facts

2 each: 148 calories, 6g fat (4g saturated fat), 26mg cholesterol, 123mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter
  • 3 ounces unsweetened chocolate
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/4 cup buttermilk
  • 1 teaspoon peppermint extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  1. In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture.
  2. Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer.
  3. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks. Yield: about 3 dozen.
Originally published as Soft Chocolate Mint Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p120

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Reviews forSoft Chocolate Mint Cookies

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sapore93 User ID: 7009003 100644
Reviewed Dec. 6, 2012

"These cookies are so delicious! I changed the recipe slightly by adding 5 (instead of 3) OZ of DARK chocolate, 2 and a half EXTRA TBSP of flour and chocolate chips into the dough. They came out so moist and chewy. Definitely will make this again!"

MY REVIEW
debpw User ID: 714141 34047
Reviewed Sep. 18, 2011

"My husband loves these cookies and they are easy to make."

MY REVIEW
luckymuffins User ID: 5741967 82272
Reviewed Jan. 5, 2011

"These cookies have a brownie-like texture. I didn't have buttermilk so I substituted about 1 tsp. lemon juice + 1/4 c. skim milk (do not stir) and let it sit for 5-7 minutes. I put about 9-12 cookies on a greased cookie sheet at a time and let them bake for 9 minutes. Any longer and they would have been overcooked, any shorter and they would have been too gooey. These cookies taste like a brownie when you first bite into them, and then you get the delicious peppermint flavor. My family was begging me to bake another batch!"

MY REVIEW
robertshaw User ID: 2500752 94398
Reviewed Sep. 20, 2010

"Very moist, brownie-like texture. I added 1/2 c. mint chocolate chips(there's no such thing as too much chocolate!)."

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