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Soft Chocolate Mint Cookies

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
  • Total Time
    Prep: 15 min. + standing Bake: 10 min.
  • Makes
    about 3 dozen


  • 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


  • 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.
Nutrition Facts
2 each: 148 calories, 6g fat (4g saturated fat), 26mg cholesterol, 123mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.
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  • jeanemed
    Sep 22, 2017

    I think this is a very yummy recipe. I don't usually have squares of chocolate. Instead of squares of chocolate, I substituted baking unsweetened cocoa--9 T and 3 T oil or butter. I've often left out the extra butter and it's been fine with just the cocoa.

  • sapore93
    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!

  • debpw
    Sep 18, 2011

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

  • luckymuffins
    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!

  • robertshaw
    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!).