Double Chocolate Mint Cookies

Double Chocolate Mint Cookies

78

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

33 m servings 117 cals
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Original recipe yields 96 servings

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Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

78
  1. 92 Ratings

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Most helpful positive review

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

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. ...

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.

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 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. ...

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 crisp...

The flavor was great, but the cookies went completely flat when they were done baking. I put them in the oven an extra five minutes, and they were still flat. Also, they seem to not have baked c...

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 reduc...

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...

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 ...