Chocolate Mint Cookies Recipe

4 1 2
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Chocolate Mint Cookies Recipe

Read Reviews
4 1 2
Publisher Photo
Of all my cookie recipes, these are my family's favorites. When they're given a choice between them and store-bought mint cookies, these win hands down.
MAKES:
54 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch

Ingredients

  • 3/4 cup butter (no substitutes)
  • 1-1/2 cups packed dark brown sugar
  • 2 tablespoons water
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 packages (4.67 ounces each) mint Andes candies, halved

Directions

In a heavy saucepan, combine butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. Transfer to a mixing bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife. Yield: about 9 dozen.
Originally published as Chocolate Mint Cookies in Best of Country Cookies 1999, p73

Nutritional Facts

2 each: 108 calories, 5g fat (3g saturated fat), 15mg cholesterol, 82mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.

  • 3/4 cup butter (no substitutes)
  • 1-1/2 cups packed dark brown sugar
  • 2 tablespoons water
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 packages (4.67 ounces each) mint Andes candies, halved
  1. In a heavy saucepan, combine butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. Transfer to a mixing bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife. Yield: about 9 dozen.
Originally published as Chocolate Mint Cookies in Best of Country Cookies 1999, p73

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MY REVIEW
Amy the Midwife User ID: 2816815 74548
Reviewed Aug. 18, 2014

"I had Andes chips that I wanted to use, so instead of melting them on the top I stirred them into the cookie dough. Hot out of the oven they were crispy on the outside and soft inside. As they cooled they got more crispy. I prefer a soft cookie and maybe melting the chocolate mint on the top would help with that a little, but not to make it as soft as I prefer.

If you like a crispy cookie, this may be for you."

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