Chocolate Mint Cookies I Recipe -
Chocolate Mint Cookies I Recipe
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Chocolate Mint Cookies I
This rich cookie is crowned with delicious chocolate-mint "frosting." See more

Chocolate Mint Cookies I

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"This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
  2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2006

Wonderful recipe! The only thing I did different was, I found Andes baking pieces in the store so I mixed 2 cups of them up with the dough and skipped the "frosting" portion. They are so yummy...I plan to give them as Christmas gifts.

Most Helpful Critical Review
Jan 07, 2012

Not a huge fan, I make baked goods for work almost every Monday for 50 people and am known as the best baker. But these cookies remained on my platter for days and half got thrown away. With the amount of butter / choco chips & mints used, they are an expensive alternative to a regular chocolate cookie.

Dec 05, 2006

I have actually been making these cookies for a couple of years after recieving them in a cookie exchange. They are very good. One recomendation...use Andes Mint Parfit mints rather that the Creme de Menthe mints, the light green color makes for a prettier cookie. All you do is press the mint into the cookie once they have cooled just sligthly - you do not have to spread. One more recomendation I wanted to add (cant belive I forgot) I add 1/4 tsp. of mint extract right after the eggs.

Nov 10, 2007

This cookie is SO good! I followed the recipe exactly and had perfect puffed cookies. I think the people that had a problem with flat cookies was that when they melted the butter and sugar, they OVER melted. I actually did mine in the microwave. I did it for 1 min. with the butter, sugar and water and then just wisked until all the butter was melted. Then added the chips, microwaved for 1 more min. and then used a wisk to stir the chips until they were all melted. The batter at that point it still pretty thick, not thin like it would be if everything was much to hot. Make sure to let it cool well! Also, when I chilled the dough, I put it in a rectangular pan and put it in the fridge. Let it cool all the way through! I promise, your cookies won't be flat! I WILL make this recipe over and over! My kids and husband ate them all up!

Dec 21, 2002

This makes a great cookie! The only problem is waiting to let the Mints melt then letting them cool To where the chocolate hardens on top so you can stack them. To help this along I put then in the fridge for 8 min. Then put a layer of wax paper in between them!!!

Jul 08, 2009

This is one of those stand alone cookies where the cookie itself is out of this world. The mint just gives it just the right elegant touch that you can serve it to the girls when they come over for coffee. It says 36 Andes mints, but you really only need 18 since you cut them in half!! Then after you finish this recipe, why not impress everyone by using the rest of the Andes Mints and making "Thin Mint Crackers." They're IDENTICAL to Girl Scout cookies, and gives you a reason to buy a big box of Andes! BTW, this took me 9 min exactly to cook, and I really recommend putting the baking sheet BACK in the fridge after you've placed the mint and swirled so chocolate can set and you can then store in lock~n~lock container at room temp.

Jan 22, 2007

I make these every year, everyone goes nuts about them. If you can't find the green Andes mints, use the black ones and add green sprinkles. A half mint is about the right size for the size cookies I make. Now they have Andes mint chips that work well. Just adding to my review, some of my grandkids aren't that wild about mint, I tried using the new Andes Cherry Jubilee mints and the kids went wild! I made 10 dozen and they were gone in a week!

Dec 19, 2008

"Chocolate mint wafer candies" is a little vague, but I guess any kind of chocolate would do! I used thin, chocolate covered mint patties (Necco Haviland chocolate mints} and they worked out perfectly. This is one good cookie, perfect for Christmas, and the recipe directions are spot on. Minty, chocolatey, creamy, chewy, all in one. Delicious.


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  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 55.6 g
  • 18%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 222 mg
  • 9%

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

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