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 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 32 chocolate-covered thin mints
- 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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.