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Mint Chocolate Cookies

Mint Chocolate Cookies

Preheat the oven to 190.

In a bowl mix the flour with cocoa powder, baking powder and baking soda. In another bowl beat the butter with the sugar then add the eggs followed by the maple syrup. Incorporate the dry ingredients and mix until smooth. .

Take ½ - 1 tablespoon of dough and place in a tray lined with baking sheet. Place the cookies at a distance of 4-5 cm from each other because they will spread. Place on top of each cookie the pieces of chocolate with milk and mint, pressing them lightly. Bake the biscuits for 9-11 minutes.

This Chocolate Dipped Wafers recipe made 35 cookies, so just a few more than are in a box. If you can't eat them all at once, they are delicious right out of the freezer! With just a few ingredients and little time, you can enjoy the popular year-round cookies.

Flour: All-purpose flour was used in this recipe.

Cocoa Powder: I use a good quality unsweetened Dutch-processed cocoa powder.

Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65 ° F. Don’t put it in the microwave to soften it simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.

Egg: You will notice that you only need half of an egg in this recipe & # 8230To use just half of an egg, whisk the egg in a small bowl. Then, measure out 2 tablespoons (1 ounce) of the whisked egg. That & # 8217s it!

Peppermint Extract: The peppermint extract is used in both the wafers and the chocolate coating, giving that minty flavor.

Semi-sweet Chocolate: Use a semi-sweet chocolate bar, or you could also use semi-sweet chocolate chips.

Mint Chocolate Cookies

For all fans of mint and chocolate, have I got the cookie for you. They are like Christmas in your mouth. In fact, with the rich smell of these tasty treats baking in the oven, it took all my strength to keep my Christmas boxes in the basement. The thing is, once I get started, I am unstoppable. I am obsessed with Christmas.

I managed to keep the sparkly holiday paraphernalia in storage, but compromised by extracting every December food magazine issue from my overstuffed-to-the-point-of-being-a-safety-risk cookbook bookcase and having another cookie.

Christmas confession # 1: Last year I asked someone to help me put up indoor christmas lights, and said person (having many gifts, but workmanship not being one of them) decided the best way to accomplish this would be to use a construction-size staple gun and an assortment of large nails. We now have a lovely pattern of permanent holes and staples framing the glass doors in our rented apartment. Er & # 8230 it was like that when we got here? Shifty eyes.

Speaking of my talented significant other who should never own a tool other than a computer mouse, I just finished his portrait! What do you think?

Anyway, I digress. Back to the delicious morsels of mint chocolate bliss. These cookies are not for the faint of heart, okay? They are rich, deep, dark and intense. They are soft and a bit crumbly, studded with chunks of dark chocolate. They beg for a glass of cold milk.

I like a soft cookie, but you could alternatively omit the chocolate chips and bake them a little longer for a crunchy cookie, then dip them in melted chocolate to the girl scout. Or you could dip them in white chocolate, then in crushed candy canes & # 8230

Christmas confession # 2: I could watch Will Farrell wearing tights getting hit by a taxi every day from now till New Years. Not healthy. But hilarious.

Mint Non-Dairy Frozen Dessert with Chocolate Sandwich Cookies

If you’ve been searching for particular plant-based versions of some Ben & Jerry’s favorites, we think you’ll find the flavors we’re making with sunflower seed butter to be particularly delicious.
Certified Vegan

How to Make Mint Chocolate Cookies Recipe for Saint Patrick & # 8217s Day

Chocolate Mint Cookies Ingredients
1 cup Butter, softened
½ cup Powdered Sugar
2 ounces of Semi Sweet Chocolate Baking Squares
¼ teaspoon Peppermint Extract
1 ½ cups All Purpose Flour

Chocolate Mint Cookies Directions
In a large bowl, mix together the butter and the powdered sugar. In a small bowl, melt the baking chocolate in the microwave. Stir in the Peppermint Extract.

Add the melted chocolate mixture to the butter mixture bowl. Add in the flour and stir well.

Take a tablespoon or two of the dough in your hands and shape into balls.

Flatten them slightly before placing on a greased cookie sheet. Bake the cookies at 350 degrees for about 8 minutes. Let the cookies cool before removing them from the cookie sheet. Cool completely before adding the icing and drizzle.

Icing and Drizzle Ingredients
2 Tablespoons Butter
1 cup Powdered Sugar
1 Tablespoon Milk
¼ teaspoon Peppermint Extract
Green Food Coloring
Chocolate Chips (optional)

In a medium sized bowl, melt the butter. Stir in the powdered sugar, milk, and peppermint extract and mix until frosting is creamy and smooth.

Add in a drop or two of green food coloring and mix until the color is combined.

Use the frosting to frost cooled cookies.

For an extra drizzle, melt a handful of chocolate chips in a small bowl, use a spoon to drizzle the melted chocolate over the finished cookies.

To print this Chocolate Mint Cookies Recipe, simply click the recipe card below! I know that many people still like to print out recipes and keep them in a binder, or simply have the printed recipe sitting in front of them when it comes time to cook!


These Mint Chocolate cookies are easy, fun to make and all kinds of delicious. The taste is very reminiscent of Girl Scout Thin Mints, but in my opinion, the texture is much better!

Growing up, I always remember my dad buying Thin Mints by the trunk load (okay maybe a slight exaggeration), and stockpiling them in our freezer he was convinced they tasted better cold!

To this day, I still buy them, freeze them and eat them frozen while thinking of my dad with every bite!

So you can bet that my mint-chocolate-loving pops loves these cookies.

Unlike Thin Mints, which are & hellipwell, thin, these Mint Chocolate Cookies are chewy with a crackly outside. The hit of mint comes from an Andes mint that is melted on top after they come out of the oven.

  • 1 17.5 ounce package sugar cookie mix
  • ½ cup butter, softened
  • 1 egg
  • ½ teaspoon mint extract
  • 4 ounces layered chocolate-mint candies (1 package), coarsely chopped, gold 1 cup mint cream baking pieces
  • 36 green candy coating disks or wafers

Preheat oven to 350 ° F. Line a large cookie sheet with parchment paper set aside.

In a large bowl stir together cookie mix, butter, egg, and mint extract until a soft dough forms. Stir in chopped chocolate-mint candies.

Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until set.

Place a coating disk on top of each cookie. Cool cookies on cookie sheet for 1 minute. Transfer to a cool wire rack.

Mint Chocolate Chip Snowball Cookies

One of my favorite cookies to make are snowball cookies. There is just something magical about a cookie coated in powdered sugar that I find impossible to resist. Snowball cookies are incredibly easy to make and a favorite with my boys.

We have made all sorts of snowballs over the years, including peppermint and key lime, but these Mint Chocolate Chip Snowball Cookies always steal the show.

When I say that I have the hardest time trying to keep my kid & # 8217s hands out of the bowl, please know I am being so serious. Who can blame them? The cookie dough looks just like mint chip ice cream.

I like to make my snowball cookies fairly small & # 8211 pretty much bite size. Due to the size of the cookies, I opted for mini chocolate chips. They fit quite nicely in these bite-sized cookies.

After baking the cookies get transferred to a powdered sugar-line baking sheet to cool. I give them a nice coating of powdered sugar using my OXO dusting wand. If you don & # 8217t have one of these, buy one, now. They are AMAZING.

Once completely cooled, the cookies get rolled in even more powdered sugar, I know, it's awesome. If you & # 8217re feeling up to it, a double-coat of powdered sugar will give your snowballs an extra bright white exterior. So fun!

I used a little bit of green gel food color to get this nice light green. If you prefer not to use food color, that is totally okay too.

Fresh Mint Chocolate Chip Cookies

Mint chocolate has a whole new meaning with these fresh mint chocolate chip cookies. The flavor from the fresh mint will convert you for life, you will never go back to mint extract. These cookies are slightly crisp on the outside and soft and incredibly chewy on the inside.

I came to a realization the other day that I need to spend more time and energy on my biggest love in baking: Cookies.

Yeah sure, I love to bake all kinds of things like pie, and cake, or bread. All of that is great and I & # 8217m never going to stop exploring the baking world. But it has always come back to cookies for me. Cookies feel like my calling.

I feel like I am a fairly shy person. I don & # 8217t like to brag about myself a lot and I often feel uncomfortable when a lot of attention is directly on me. But my cookie baking and creating ability is the one thing that I feel okay bragging about. Because I can make some of the best damn cookies you've ever tasted.

I & # 8217ve watched a lot of people eat my cookies fresh out of the oven and proclaim that it was the best cookie they had ever eaten. I love that. I will brag about that. And it & # 8217s not even a humble brag. It & # 8217s a full out confident brag.

Remember when all of a sudden cupcakes became a thing? They still are. Cupcakes seem like they are everywhere these days. It & # 8217s like a cult following. And now it & # 8217s starting to move on to donuts. People are all like, & # 8220Donuuuuuuuts! OMG! & # 8221

I don't know if cookies will ever have their time. Maybe they are just timeless and never really out of style. But I just can & # 8217t help but see all the potential with cookies and the flavor and texture combinations that are so fun to play with. So I am dedicating myself to do more of that. To push the boundaries of cookies and continue to create the best damn cookies ever. Maybe that should be the name of my cookie cookbook: & # 8220The Best Damn Cookies Ever. & # 8221 Best seller, for sure.

I never loved the mint chocolate combination that much. I mean, if it & # 8217s put in front of me I will always eat it. It is chocolate after all. But it isn & # 8217t a flavor combination that I would usually pick. That is until I was encouraged to try this mint chocolate chip gelato recently that was made with fresh mint instead of mint extract. It was heavenly.

And I realized it isn't so much the mint chocolate combination that I didn't like. It is more the slightly medicinal quality that mint extract always adds to things. But fresh mint eliminates all that and adds this delicate herbaceous note. It was just so lovely.

I knew I wanted to try to make a fresh mint chocolate chip cookie. I extracted all the amazing fresh mint flavor from the leaves by steeping them in the butter while I was browning it and letting it cool. These were a mega success. Perfectly chewy and filled with bittersweet chocolate morsels. And the background flavor of fresh mint that kicks in is surprising and herby and amazing.

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These are excellent. A little time consuming but well worth the investment. They are so much better than anything on the market, Iâ & # x20AC; & # x2122; ve quit buying prepackaged mint cookies. I & # x27m NOT a cookie baker, but this is one of a handful in my recipe file.

Cookies are ok. I wish I & # x27d read the reviews before making. I would have followed the advice to increase the peppermint in the dough. I put some peppermint extract in the melted chocolate like other reviewers recommended, and I think that was a good move.

I was called on to make a cookie we wanted to call & quotThin Mitts & quot for an election night event (in support of Obama, mind you. Make no mistake about that!) I was thinking I would do a chocolate shortbread and make it mint flavored, but found this recipe. Wish I had read reviews. they are kind of right. Very dry cookie and not enough butter to act against the flour and egg content to make them rich tasting. Also, this yield is WAY off. If you indeed make 2 inch diameter cookies and cut them to 1/4 & quot, you get about half the yield the recipe indicates. This cook apparently can & # x27t measure!

I make these every year for the holidays. Aside from doubling the mint in the recipe and adding mint to the chocolate - theyâ & # x20AC; & # x2122; re perfect. Theyâ & # x20AC; & # x2122; re a cinch to make. And, theyâ & # x20AC; & # x2122; re delicious!

These cookies are terrific once you tweak the recipe. INCREASE peppermint extract to 2 teaspoons of more. UNDER BAKE. Bake about 8 minutes just until set. I then freeze them. Take from freezer and dip the cut side into the dark chocolate. You can add additional peppermint extract to the dipping chocolate if you want a VERY minty flavor. Zig zag with white chocolate to finish! A HUGE XMAS TREAT FOR ALL OF MY FAMILY AND FRIENDS. I have been making these since they first appeared in 2002. After the first batch I realized the correction needed! MAKE THEM LIKE THIS!

Just a suggestion for those wanting to make Thin Mint like cookies. Add peppermint extract to melted chocolate. Dip Ritz crackers in melted chocolate. Let cool. Optionally, you can drizzle chocolate (red and green, or white, etc.) over top of cooled cookies to make them pretty. I received these at a cookie exchange this past Christmas - everyone loved them.

Wish I had read on where several reviews said how dry these cookies were. Not worth the effort. Gave them out anyhow and everyone agreed. way TOO dry. Not like thin mints at all!

Great. My friends thought I bought them already made.

I used Scharffen Berger non-Dutch process cocoa and 2 tsp of peppermint extract. The cookies were delicious and got a great response from friends and coworkers. Two minor problems: First, after chilling overnight, I could not smooth the dough logs as recommended. That was okay because I & # x27d shaped them nicely before baking. Second, the chocolate drizzled over the cookies makes the edges uneven. I & # x27m not sure what to do about that. Itâ & # x20AC; & # x2122; s not a big deal, though.

YUCK! Dry Dry Dry. my husband who will eat anything chocolate and mint didn & # x27t even like them.

I was actually looking for a substitute for Girl Scout Thin Mints, as Iâ & # x20AC; & # x2122; m trying to eliminate trans fats. My boyfriend is the cookie aficionado, and it took a few adjustments to get this to a satisfying conclusion: We bake the cookies a tad longer so that they are actually crunchier than the original recipe, more like boxed cookies. I also doubled the amount of peppermint extract, and tripled the vanilla. I & # x27ve made this to give as gifts two Christmases in a row, and both years have been asked for the recipe. The only reason I donâ & # x20AC; & # x2122; t give it four forks is that just drizzling chocolate on top isn’t quite as satisfying as a very thin layer of chocolate all over. But since tempering chocolate is so tricky, this is a good substitute.

I made the recipe as written. I sliced ​​mine too thick, so would definitely keep them thinner next time. As to the chocolate, at first, I, too, thought I had made a mistake. But itâ & # x20AC; & # x2122; s not the chocolate or consistency thatâ & # x20AC; & # x2122; s the problem. The fork must actually swing back and forth. Try the technique right in the pan with the melted chocolate first. The chocolate won & # x27t drizzle / drip off your fork, but it will come off in strings if you swing it. - As to taste, these were good. Not great, but definitely a keeper, and something people will remark on.

These cookies are dry and boring. I even cooked them for shorter than it says. Messing with rolling / cutting them isn & # x27t not worth it.

Tasty. I skipped the frosting part and the cookies were wonderful.

I tried this recipe because I LOVE & quotThin Mints & quot They did not dissapoint me. I used the suggestions to double the mint in the recipe and sliced ​​them thin. I used a knife to & quotfrost & quot them front AND back with melted mint chips (or you may add peppermint flavoring to milk chocolate chips.) These resembled and tasted like the GS cookie and got rave reviews, too.

Very disappointed in these cookies - and I love thin mints. Couldnâ & # x20AC; & # x2122; t taste much of a similarity myself. Definitely need more mint if youâ & # x20AC; & # x2122; re going to try them.

I have these cookies stashed in my freezer right now in preparation for Christmas, and it takes everything I have not to eat them. I think this is a wonderful recipe, but drizzling the chocolate takes some practice. My chocolate drizzles donâ & # x20AC; & # x2122; t look anything like the photo. Maybe next year. BTW, I agree that a little more peppermint extract couldn & # x27t not hurt.

I sliced ​​them thicker than the recipe suggested and they were terrific! My friends think I have broken the thin mint GS code! I did add 2 extra drops of mint to make the taste stand out and chilled them a long time.

My recipe turned out exactly like GS thin mints. The trick is to double the amount of peppermint extract in the dough (as other reviewers have said), add about 1/4 to 1/2 tsp. of peppermint oil (it works better than extract) to the chocolate (I dipped mine instead of drizzled), and be certain the dough is very firm when cutting it (make the dough and form it into the log shapes then refrigerate at least overnight) . Also decrease oven temp 25 degrees if using dark cookie sheet like Caphalon. This way the cookie is thin and perfectly round.

I had a very maddening experience while finishing the prep for these cookies last Christmas. The chocolate which I melted wouldn & # x27t get anywhere near the consisency required to drip off the tines of a fork. I actually dumped a few batches directly into the garbage pail, as a result of my anger. But throughout the next 3 days, I scoured my city for a bag of mint chocolate chips, and finally found some (I learned that they are at a premium around Christmas). I melted the entire bag and dipped the remaining cookies halfway into the melted chocolate - what a delicious solution! These cookies were absolutely scrumptious, and numerous people requested the recipe. For those who don't think these are minty enough, finish the cookies with mint chocolate instead of what the above recipe calls for - you won't be disappointed, and you'll love these cookies.

these are NOT thin mints. We found them to be mintless. very disappointed.

I loved this recipe. Found it to be just chocolatey enough. I would add a touch more peppermint next time. Perfect to have in the freezer for the occasional chocolate treat!

We found these to be extremely dry and tasteless.

GS Thin Mints they are not, but still good. Good texture and not too sweet. In fact my husband thought they werenâ & # x20AC; & # x2122;

I thought these cookies were great, although my kids wouldn & # x27t agree. I loved the chocolate-mint flavor and the fact that they were not too sweet. It didn & # x27t matter no one else liked them I ate them all myself!