Double Chocolate Mint Cookies Recipe

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Most Helpful Positive Review

Apr 19, 2005

96 cookies!? Yow! After reading other reviews, I halved the recipe and used only 1 cup of butter. Absolutely delicious. Best cookies I have ever made.

—ZOMBIEBEX

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Most Helpful Critical Review

Feb 15, 2004

This recipe called for too much butter. The cookies were extremly oily and could barely hold its shape. The flavor was quite good though so I will give it another try with some modifications. 2 cups instead of 2.5 cups of butter. I would also increase the peppermint extract also to 1.5 tsp.

—HNG

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82 Ratings

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Dec 08, 2006

Excellent! We are eating them up! I altered the recipe by using only 2 cups butter, for the sugar used 2 C white and 2 C brown and lastly used 1.5 tsp peppermint. Wow! They turned out great!

—MGLICK

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Dec 30, 2003

This was a wonderfully soft and tasty cookie! I had to bake mine an extra two minutes, but everything else was perfect.

—ACARALLA

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Jul 04, 2006

I made this with two cups of butter as advised by the other reviewer, and the cookies came out of the oven so pretty and soft. I baked some of them a little longer because I wanted to have crispier cookies, but my kids said that the softer ones were better. They absolutely loved these cookies. Thank you so much for sharing this recipe.

—Ilovemy4kids

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Dec 16, 2010

I was attracted to this recipe by the good reviews, and wasn't disappointed. I baked most of them tonight. (I'm saving some dough in the fridge.) I recommend taking other bakers' advice on reducing the fat in this recipe. I used 2 C unsalted butter, and altered nothing else. They came out a little flat, but nice and chewy with a pleasant, light mint flavor. Using butter that is barely softened, just enough to cream the sugar, would probably fix the flatness. If you have convection, bake them at 330 degrees for about 7-8 minutes. Take them out when they look set and puffed. I really like these with crushed candy canes on top - the candy does melt a bit, but they look and taste festive. Eat these within 2-3 days: brownie-type cookies get hard fairly quickly.

—KIMBICA

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Dec 07, 2010

I love these!! Halved the recipe but ended up with 61 cookies. Reduced the sugar to 1.5cups of sugar (vs. 2 cups). Omitted vanilla. Increased peppermint to 3/4tsp. Reduced chocolate chips to 1/2 cup (used peppermint chocolate chips) Pressed crushed candy canes into them fresh out of the oven and they turned out great. (also tried pressing the cookies into candy canes pre-baking but the candy melted and looked messy)

—vivelle90

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Mar 24, 2006

These were much better than I thought...very tasty, perfect combo of chocolate and mint. They are crunchy on the outside and chewy in the middle. I didn't give them 5 stars just because I had a lot of trouble keeping the bottoms from burning, while insuring they weren't completely doughy in the middle. Yummy!

—kate.m

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Nutrition

Calories
117 kcal
6%

Carbohydrates
15.3 g
5%

Cholesterol
22 mg
7%

Fat
6.3 g
10%

Fiber
0.8 g
3%

Protein
1.3 g
3%

Sodium
88 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Double Chocolate Mint Cookies

Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories: 117
Calories from Fat: 57

% Daily Value *
Total Fat 6.3g 10 %
Saturated Fat 3.8g 19 %
Cholesterol 22mg 7 %
Sodium 88mg 4 %
** Potassium 43mg 1 %
Total Carbohydrates 15.3g 5 %
Dietary Fiber 0.8g 3 %
Protein 1.3g 3 %
Sugars 10.3g
** Vitamin A 3 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 6 %
** Thiamin 5 %
** Niacin 5 %
** Vitamin B6 < 1 %
** Magnesium 4 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.