The Best Mint Chocolate Cookies

The Best Mint Chocolate Cookies

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MIZBRAND 0

"Tender cookies with milk chocolate chips and peppermint extract."
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Ingredients

27 m servings 112 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 62 mg
  • 2%

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). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
  2. In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

I made this recipe exactly as stated and it was indeed delicious. My only complaint is that they don't store well. A second attempt with 1/2 cup less oil and one extra egg made them perfect! ...

Most helpful critical review

The flavor of these cookies was delicious. But the texture left much to be desired. They came out flat and crumbly. I followed the recipe exactly. I wish I had followed the suggestion to use...

I made this recipe exactly as stated and it was indeed delicious. My only complaint is that they don't store well. A second attempt with 1/2 cup less oil and one extra egg made them perfect! ...

I made this recipe with a few alterations (semisweet instead of milk chocolate chips, and extra peppermint extract to taste). I took them to a baking contest, and won first prize in the chocola...

these chocolate mint cookies are the best! i'm a super fan of gooy, chocolaty things and these definately are both! i did make some alterations, though, i don't know how much they affected the ...

These are awesome. I took the advice of one of the reviews and added the 1/2 cup oil and two eggs. I also changed one other thing, instead of the using peppermint extract and reg choc chips, I...

These cookies turned out perfectly - I think they are the best cookies I ever made. Just the right amount of peppermint, although I didn't think it would be enough.

This recipe is really good if you use 2 eggs instead of 1 and store the batter in the refrigerator when not in use. I took the cookies to a picinic for work and won best cookie! My dad, who does...

I didn't get why you needed some white and some wheat flour, nor did I get the importance of powdered milk but regardless, I really liked this recipe. I used 2 eggs instead of one and 1/2 c...

The flavor of these cookies was delicious. But the texture left much to be desired. They came out flat and crumbly. I followed the recipe exactly. I wish I had followed the suggestion to use...

I loved this recipe and they tasted even better frozen. I don't know why people were saying it was crumbly when frozen it was perfect for me! However I gave this recipe a four because when I ate...