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The Best Mint Chocolate Cookies

The Best Mint Chocolate Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    27 m
MIZBRAND

MIZBRAND

Tender cookies with milk chocolate chips and peppermint extract.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
  2. In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews

CJONES1
28

CJONES1

12/24/2003

I made this recipe exactly as stated and it was indeed delicious. My only complaint is that they don't store well. A second attempt with 1/2 cup less oil and one extra egg made them perfect! No more crumbling cookies!!

E_E_THOMAS
18

E_E_THOMAS

12/5/2003

I made this recipe with a few alterations (semisweet instead of milk chocolate chips, and extra peppermint extract to taste). I took them to a baking contest, and won first prize in the chocolate cookie categories. The mint makes these cookies less heavy tasting than they would be otherwise. There were no kids under the age of 21 present, but all the kids above that age loved them.

RAQUETCHIC
13

RAQUETCHIC

9/26/2004

these chocolate mint cookies are the best! i'm a super fan of gooy, chocolaty things and these definately are both! i did make some alterations, though, i don't know how much they affected the outcome- i had the recipe scaled to make 48 servings; i used only 1/2 teaspn salt, 1/3 cup vegetalbe oil, 3/4 cup light brown sugar, and a little over 1/2 cup white sugar, with 1 egg and 1 egg white; 2 teaspoons peppermint extract; and used about 2 cups of semi-sweet chocolate chips. oh and to make sure they were nice and gooy, a baked them for about 7 mins. and only let them set on the pan for about 2-3 minutes. usually i only like cookies when they're straight out of the oven, but these were even addicting after they had completly cooled- i don't know how well they store- they didn't last more than a little over a day at my house!

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