Double Chocolate Mint Cookies Recipe - Allrecipes.com
Double Chocolate Mint Cookies Recipe
  • READY IN 33 mins

Double Chocolate Mint Cookies

Recipe by  

"This is a simple cookie that my family loves."

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Ingredients Edit and Save

Original recipe makes 6 - 8 dozen Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
  3. Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
  4. Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 8 mins
  • READY IN 33 mins
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Reviews More Reviews

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.

 
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.

 
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!

 
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.

 
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.

 
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.

 
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)

 
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!

 

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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.

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