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Chocolate Mint Cookies I

Chocolate Mint Cookies I

Susan Black

Susan Black

This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
  2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CMCCOY12680
264

CMCCOY12680

12/3/2006

Wonderful recipe! The only thing I did different was, I found Andes baking pieces in the store so I mixed 2 cups of them up with the dough and skipped the "frosting" portion. They are so yummy...I plan to give them as Christmas gifts.

3D's Mom
182

3D's Mom

12/5/2006

I have actually been making these cookies for a couple of years after recieving them in a cookie exchange. They are very good. One recomendation...use Andes Mint Parfit mints rather that the Creme de Menthe mints, the light green color makes for a prettier cookie. All you do is press the mint into the cookie once they have cooled just sligthly - you do not have to spread. One more recomendation I wanted to add (cant belive I forgot) I add 1/4 tsp. of mint extract right after the eggs.

Joelle B.
174

Joelle B.

11/10/2007

This cookie is SO good! I followed the recipe exactly and had perfect puffed cookies. I think the people that had a problem with flat cookies was that when they melted the butter and sugar, they OVER melted. I actually did mine in the microwave. I did it for 1 min. with the butter, sugar and water and then just wisked until all the butter was melted. Then added the chips, microwaved for 1 more min. and then used a wisk to stir the chips until they were all melted. The batter at that point it still pretty thick, not thin like it would be if everything was much to hot. Make sure to let it cool well! Also, when I chilled the dough, I put it in a rectangular pan and put it in the fridge. Let it cool all the way through! I promise, your cookies won't be flat! I WILL make this recipe over and over! My kids and husband ate them all up!

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