For the holidays, I always make chocolate mint cookies, which are one of my family’s favorite. We also serve these cookies at the restaurant as part of our cookie plate.
To accompany the cookies, I make a homemade hot cocoa and homemade marshmallows. It’s a dessert that is simple to make, and one everyone enjoys.
- 1 pound unsalted butter at room temperature
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 1 pound semi-sweet (60%) chocolate, melted
- 20 ounces semi-sweet chocolate chips
- 1 pound all-purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- Confectioner’s sugar, to coat
In a mixer, cream together butter and sugar in a mixing bowl with the paddle attachment. While the mixer runs, melt the chocolate in a bowl over a hot water bath. To the butter mixture, slowly add the eggs, one at a time, then the vanilla extract and mint extract, and mix until combined.
In a small bowl, sift together the flour, baking powder and salt.
Add the flour to the wet ingredients in four parts, mixing gently after each addition. Remove the bowl from the mixer, and stir in chocolate chips.
Let the batter chill for two hours in the fridge. Meanwhile, preheat the oven to 325 degrees. Place confectioner’s sugar in a bowl.
Scoop balls of dough using a melon baller or a small ice cream scoop. Roll each ball in powdered sugar to coat and place on cookie sheet. Bake 10 minutes, and then cool.
Serve with hot cocoa and homemade marshmallows.
Sift the flour into a bowl with the cocoa, baking soda, baking powder and salt. In another bowl, using an electric mixer, beat the butter with the sugar until creamy. Add the melted chocolate, egg and vanilla and beat until smooth. Beat in the dry ingredients until incorporated. Pat the dough into 4 disks, wrap in plastic and chill until firm, at least 20 minutes.
Preheat the oven to 375° and line 4 baking sheets with parchment paper. On a sheet of lightly floured parchment, roll out one disk of dough 1/4 inch thick. Using a 2 1/2- to 3-inch cookie cutter, stamp out as many cookies as possible transfer to a baking sheet. Gather the scraps and roll out more cookies if the dough gets too soft, refrigerate briefly. Chill the cut cookies for 5 minutes. Repeat with the remaining 3 disks of dough.
Working in batches, bake the cookies in the middle and lower thirds of the oven for about 12 minutes, until puffed shift the pans halfway through baking. Transfer to racks to cool.
In a bowl, using an electric mixer, beat the butter, marshmallow crème and confectioners&rsquo sugar until fluffy. Beat in the peppermint extract.
Pipe the peppermint filling onto the underside of half of the cookies. Top with the remaining cookies, pressing to spread the filling to the edges. Refrigerate the cookies for 20 minutes, or until the filling is set.
Put the bittersweet and white chocolates in 2 separate microwave-safe bowls. Microwave at high power in 30-second bursts until melted. Stir 1/4 teaspoon of the oil into each.
Drizzle the melted chocolate over the cookies or dip them in the bittersweet chocolate or white chocolate (or both) return the cookies to a sheet of parchment paper and refrigerate until set, about 20 minutes. Serve.
Begin by combining the flour, baking soda and salt in a large bowl.
Pass the cocoa powder through a fine sieve into the bowl. This removes any lumps and makes it easier to incorporate.
Whisk the mixture until evenly combined.
In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about one minute.
Add the eggs and beat for about 2 minutes, until light and fluffy.
Add the flour mixture and mix on low speed until combined.
Mix in the chocolate and mint chips.
Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about two inches apart.
Bake for about 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Our Chocolate Mint Cookies are super delicious, easy to make and taste just like a Thin Mint Cookie or a bowl of Chocolate Mint Ice Cream. Yum, Yum, Yum!
In our opinion, there is only one thing wrong with Girl Scout Thin Mint Cookies and that is that you can only buy them one time a year. These Chocolate Mint Cookies are our attempt to recreate the yummy chocolate and mint flavor profile found in Thin Mints. These sweet, chocolatey cookies are covered with our deliciously creamy Mint Buttercream Frosting and drizzled with dark chocolate. Yum, yum, yum! If you are a fan of Thin Mints or a bowl of Chocolate Mint Ice Cream we think you are going to love these cookies!
To make the chocolate cookie dough, mix together the dry ingredients (including the cocoa powder) and set aside. Cream together the butter and white and brown sugar. Mix in the eggs and vanilla. Finally, add in the dry ingredients 1 cup at a time.
Take a spoonful of cookie dough and roll it into a ball. Slightly press down the cookie dough ball.
Bake the cookies in a 350 degree oven for 9-11 minutes. Allow the cookies to cool.
Use a knife to frost the Chocolate Cookies with The Best Mint Buttercream Frosting.
Place 10-12 Ghirardelli Chocolate Melting Wafers in a plastic bag. Melt them in the microwave. Once melted, we cut the tip off the bag and drizzled the chocolate over the The Best Mint Buttercream Frosting. Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle. Allow the chocolate to harden before you store them.
We really love these Mint Chocolate Cookies. The cake-y cookies really combine well with the delicious sweet and creamy Mint Frosting. Pretty, yummy and easy to make – our absolute favorite dessert combination.
Chocolate Mint Cookies
"Before I had children," says Annie Denn of Mission Viejo, California. "I was in the airline industry. Working full-time used to leave me exhausted at the end of the day, but now I've discovered that my old job was a piece of cake compared to my responsibilities as a stay-at-home mom. In addition to keeping the house in order, I volunteer at my children's schools. It's fun to go into their classrooms and help out with projects and reading groups, but those activities leave little time for cooking.
When I do get into the kitchen, I make dishes that are simple and delicious—which isn't easy given the different eating styles in my family. My daughters, Cassandra and Melinda, request hot dogs and pizza every night. Plus, they're quite the little cookie monsters. On the other hand, my husband, Mike, is a real meat-and-potatoes guy who doesn't have much of a sweet tooth. Although it's hard to come up with a compromise every night, I can usually put together a quick and flavorful steak dish with a batch of freshly baked cookies for dessert. That makes everyone—especially Mom—very happy."
Made mostly with chocolate and just a bit of flour, these cookies have an intense chocolate flavor and a chewy texture.
Easy and delicious! I added a small amount of black cocoa powder from King Arthur's to give them a wonderful dark chocolate color, almost like Oreos.
I made these with one change. I only had Dutch cocoa so omitted the baking soda and increased the baking powder to 1 tablespoon. I followed vinorosso's advice and baked them for 9 minutes. They came out perfectly, and I thought the balance of mint to chocolate was spot on!
The batter for this is soooo yummy! I love this recipe! In my opinion chocolate and mint go hand in hand so this is a great recipe for me! I ommited 1/2 cup flour and added some white chocolate chips( im not a huge fan of them but sometimes their nice)they were great. I added all the flour it called for and it was perfect! I only put in 3/4 the butter it called for and 3 tbs of vegetable oil. They were wonderful!
This is my favorite Christmas cookie. I bake the cookies for 9 minutes exactly, rotating trays mid-way. They will not look done, but they'll firm up as they cool, and stay chewy for days. Buy an oven thermometer to make sure your oven is always set at the proper temperature.
DELICIOUS!! I took the advice of others and cut the flour to 1 1/2 cups and increased the peppermint extract to 1 tsp. I also only baked them for about 8 minutes. They were perfect. I will make these again soon!
These cookies are delicious and easy to make. I decreased the flour to 1 1/2 cups and increased the peppermint extract to almost 2 tsp (although I may add more extract the next time I make them) as others suggested. I also added a few mint chocolate chips to the top of each cookie before baking. These are one of my favorite cookies ever.
Fantastic cookies and great flavor. I kept the flour as called for and surprise, I did not have any problems with the dough being sticky or the cookies spreading too much. It needs the 2 cups. I did increase the extract to 2 tsp. I did not find it too minty at all. I think it is just the right level of mint for the cocoa. I completely agree with the reviewer who said there is a fine line between perfect and overdone. One batch I took out when I thought they were ready and they turned hard. The second batch I took out according to the recipe (and I thought too early, as they were still soft and poofy) and they remained soft even after cooling. Never fear, the hard ones were used in ice cream sandwiches with homemade coconut ice cream. Delish!
i gave three forks only because i don't like chocolate! but everyone i gave these to loved them - without my own enraptured tastebuds i don't want to give out the very special fourth fork :-) alterations: i cut the flour down to 1.5 cups and doubled the mint extract as suggested by other reviewers. i also cut the sugar to 1.25 cups (1.75 just seemed like waaaay too much, and my sweet-toothed loved ones were still enamored). also, i added milk chocolate chips, though next time i would use white chocolate instead. the dusting of icing sugar on the top is a nice touch. i think thin, hard icing would be lovely as well.
Very easy to make and the end result was better than expected, with two caveats: a. use peppermint oil (as one of the other reviewers had suggested -- makes for a more intense flavor) and b. after the cookies cool, place in a sealed container overnight before eating(the flavors meld together strongly for that amazing chocolate/mint combination). Didn't do the powdered sugar, but itɽ be nice if I made these for company. My only issue (as someone else had mentioned) was that the dough was a bit sticky in texture. I recommend using a small ice cream scoop, then a dampened fork to slightly flatten the cookies before baking. Otherwise, no need to further alter the recipe (although I may try the suggestion about making these into ice cream sandwiches with mint chocolate chip ice cream, or even a good vanilla ice cream. yum!)
Like the majority here, I lowered the flour to 1.5 cups. I used pastry flour (nb: I'm Canadian). I used 10 good jiggers essential orange oil instead of peppermint and also added 1/2 tsp vanilla (can you have cookies without vanilla?). I made big cookies -
22 and they were perfect after 9 minutes. Flattened out considerably upon leaving the oven, but were moist and rich and delicious! My best advice on these cookies is that there is a very fine line between perfect perfect perfect and overcooked.
Once you make some changes this is a great recipe. The flour should be lowered by one fouth. Also a cup of mini chocolate chips are a must, I used milk chocolate bt I think semi sweet would be best. Many reviewers commented that the amount of extract was too little. I thought it should be upped by about a fourth of a teaspoon, I think the cookies should have a mint undertone not be too minty. Also a nice drizzle of icing makes them a really pretty cookie. They have a nice texture, crunchy but not tough. This would be a four star recipe except that I had to make modifications.
Quick, simple, easy and yummy. Cooked a little faster than the recipe said, but Iɽ make them again.
i had to add 2 tsp. peppermint extract to get a nice mint flavor. it was also a very sticky dough. i think an even better recipe is the chocolate- espresso cookie on this website with the added peppermint. i used 12 oz of semi-sweet chocolate chips as well with the espresso recipe and they were the bomb!
These are our new favorite cookies. When they were done, I did dip them in melted chocolate to which I added a drop or two of peppermint oil. I also kept the peppermint extract in the cookie dough. I love the texture of these cookies, ours came out somewhere between chewy and crisp. I only had Hershey's dark cocoa powder on hand so that is what I used. Also the chocolate I melted was special melting chocolate from a cake decorating store. While they were cooling we put them in the fridge and they came out glossy. Tasted better than the girl scouts. Sorry girlscouts, we'll only be ordering peanut butter patties next year!
These cookies turned out to be pretty ordinary . .. Actually, I don't know what I was expecting with mint chocolate cookies. Perhaps they would have been better if I could cut them into shapes for Christmas, but they spread too much on the cookie sheet, so I was forced to do the traditional drop cookies. Even though I doubled the mint extract, I could barely taste the mint. They tasted more like plain old chocolate cookies. A bit of a let down.
Made these three times for three different groups this season, and they were devoured each time. Increased peppermint extract to 1 1/2 tsp, reduced flour to 1 1/2 cups (made less dense), and added 1 c. dark chocolate chips (I used Ghirardelli 60& cacao chips). Dropped by tablespoon onto baking sheets (aluminum foil worked just as well as parchment paper) and put one mint choc. Hershey's kiss on top of each. Reduced baking time to 8-9 mins. A holiday staple for me now!
Brought them to a Christmas party and they got rave reviews. Very easy to make as well.
This was such a simple cookie to make and it tastes fantastic. They are soft but not chewy.
These are so yummy, I'm scared about them not making it to Thanksgiving dinner! I took all of the advice given - - decreased the flour and doubled the mint. Still made for a thick 'n hard-to-stir batter, but the cookies turned out fab. I used that new Hershey Special Dark cocoa and wow.. talk about chocolately- minty goodness! Also added semisweet morsels somewhat by accident - - I thought Iɽ grabbed the dark chocolate bag, but they were still a delicious touch! These are a keeper!
Never having met a cookie that I didn't like, I have to say these were good, but nothing special- even after doubling the mint and decreasing the flour, as others had suggested.
I have made this twice. The first time I followed the recipe exactly and the cookies turned out a little crumbly. The second time I reduced the baking time to 9.5 minutes and added chunks of bittersweet chocolate. They turned out out fudgy and chewy and we LOVED them.
Very nice. used 1 1/2 cups flour and twice amount of mint, like previous cook suggested, came out a real treat
These cookies were very good. The peppermint extract gave them a nice touch. They were nice and soft in the middle, which is how I like my cookies. After I added the flour, cocoa powder, baking soda, baking powder, and salt to the mixture, it was getting difficult to mix, so I had to use my hands, so it was a little messy. But, overall, these cookies were a hit.
I read previous reviews and made the following modifications: - Precisely doubled the peppermint extract - Only used 1.5 cups of flour - Made cookies larger and barely flattened at all before baking - Baked for only 8-9 minutes - Added ghirardelli 60% cacao bittersweet chocolate chips (i didnt measure the amount i added, just stirred them in until i felt it was enough) After these changes, the cookies came out beautifully: soft, slightly chewy, firm edges, not burnt at all, and with rich chocolatyness and clean peppermint flavor. Everyone from my 1 year-old baby sister to my anti-mint grandmother LOVED them. FANTASTIC RECIPE. [with the neccessary modifications, of course!]
I followed Los Angeles's suggestions with two exceptions 1) I kept the flour at 2 cups and added it gradually 2) after 7 minutes in the oven, I sprinkled mashed sugar canes on the tops of each cookie and then put them back in the oven for 2 more minutes. The candy slightly melted which gave them a great holiday look. And they are SOOO tasty, too!
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Thin mint cookies are essentially a crunchy mint and chocolate flavored cookie coated in chocolate. To make them at home, you need a flat and round chocolate sugar cookie to cover in chocolate. I love using my recipe for chocolate sugar cookies to make homemade thin mint cookies– just like classic sugar cookies, but with cocoa powder subbed in for some of the flour. This gives the cookies their rich chocolate flavor.
To the chocolate sugar cookie dough, we add a scant 1/4 teaspoon of peppermint extract. Remember, that stuff is potent and a little goes a long way.
This is a simple, straightforward recipe and since it is homemade– it doesn’t use any unnecessary ingredients like high fructose corn syrup or artificial color.
- ½ cup (4 oz.) unsalted butter, softened
- ¼ cup granulated sugar
- 1 cup powdered sugar
- ¼ teaspoon kosher salt
- 3 large egg whites
- 1 tablespoon vanilla extract
- 1 cup (4 1/4 oz.) all-purpose flour
- ¼ cup heavy cream
- 1 (4.67-oz.) pkg. thin crème de menthe chocolate mints (such as Andes), finely chopped
Preheat oven to 300°F with oven racks in the top and lower third of oven. Beat together butter and granulated sugar in the bowl of a stand mixer on medium speed until well combined, about 1 minute. Gradually add powdered sugar, and beat until smooth, stopping to scrape down sides of bowl as needed. Stir in salt. Add egg whites, 1 at a time, beating well after each addition. Stir in vanilla extract. Gradually add flour, and beat on low speed until batter is smooth, about 30 seconds.
Transfer batter to a piping bag fitted with a 1/4-inch round tip. Pipe 2- x 1-inch ovals (about 36) on 2 baking sheets lined with parchment paper, leaving 1 1/2-inches between each oval. Bake in preheated oven until edges are golden brown, 14 to 18 minutes, rotating pans after 10 minutes. Let cookies cool on baking sheets for 10 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.
Meanwhile, microwave cream in a medium microwavable bowl until hot, about 25 seconds. Add chopped chocolate, and stir until smooth. Let stand, stirring occasionally, until mixture has cooled completely and thickened, about 45 minutes.
Transfer chocolate mixture to a piping bag fitted with a 1/4-inch round tip. Pipe about 2 teaspoons mixture onto half of the cookies, leaving a 1/4-inch border. Sandwich with remaining cookies, and press gently to spread filling to edges.
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