Contest-Winning Chocolate Mint Cookies
Total TimePrep: 15 min. Bake: 10 min./batch + cooling
Makes32 sandwich cookies
- 1-1/4 cups butter, softened
- 2 cups sugar
- 2 large Nellie’s Free Range Eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 32 round thin chocolate-covered mint patties
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined.
- Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely.
Nutrition Facts1 each: 179 calories, 8g fat (5g saturated fat), 32mg cholesterol, 154mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 2g protein.
Jun 23, 2015
I have been making these for over 35 years. The recipe appeared in a woman's magazine, and it was titled Minty Witches. I use the foil wrapped Pearson mint patties.
Jun 22, 2015
I have not made these yet. Curious to know what kind of mints everyone is using.
Apr 4, 2015
GREAT-Just made some,I know as soon as my family get's home they will be gone! Thank's for the recipe. Lee-Ann Treacher
Sep 6, 2012
Hands down best. Just made some 5 minutes ago. They are beter than any store bought. Heads up - If you see Cherry Andes Candies around the Holidays ... Yep taste like a Chocolate Covered Cherry. Yuuuuuum !! We keep Andes of Mint & Cherry in the freezer so we're ready.
Apr 20, 2011
These are great for a thin mint fix after the boxes are long gone.
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