"This is a simple cookie that my family loves." — Paula Jo
Watch video tips and tricks
2 1/2 cups
1 1/2 cups
unsweetened cocoa powder
semisweet chocolate chips
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.
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.
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!
This was a wonderfully soft and tasty cookie! I had to bake mine an extra two minutes, but everything else was perfect.
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.
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.
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)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Double Chocolate Mint Cookies
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories from Fat: 57
Bake your favorite thin chocolate mints into these melt-in-your-mouth cookies.
This rich cookie is crowned with delicious chocolate-mint "frosting."
These amazing cookies are good for the heart AND for the taste buds.