A Little Story About Mint
My grandson Sam calls these his “magic cookies.” He loves how the mint melts right on top. I still laugh at that.
I first made them for a snowy day. We were stuck inside. The whole house smelled like a chocolate shop. Doesn’t that smell amazing?
Why This Recipe Works
This matters because the dough chills first. That keeps the cookies nice and thick. It gives them a perfect chewy center.
Also, you add the mint right when they come out. The heat from the cookie softens it. Then you just swirl it like paint. So easy!
Let’s Talk Chocolate
Use good bittersweet chocolate. It is not too sweet. It balances the mint and sugar just right. Your cookies will taste richer.
Fun fact: The mint pieces were created in 1950. They were meant for fancy restaurants. Now we put them on cookies!
Do you like dark chocolate or milk chocolate more? I’m team dark for these.
The Secret in the Swirl
Do not skip the waiting minute. Let the mint sit on the hot cookie. You will see it get shiny. Then it spreads like a dream.
This matters. It makes every bite have both flavors together. Chocolate and mint in one smooth layer. It is the best part.
Baking Together
Rolling the dough balls is a good job for little hands. Make them about the size of a walnut. It is fun to see them all lined up.
What is your favorite cookie to bake with someone? Mine will always be these.
Your Turn to Share
I hope you try these. They are special but simple. The recipe makes plenty to share.
Tell me, what treat makes you think of a snowy day? Or a happy kitchen memory? I love hearing your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ¼ cups (6¼ ounces/177 grams) | |
| Baking soda | ½ teaspoon | |
| Table salt | ¼ teaspoon | |
| Unsalted butter | 6 tablespoons | |
| Light brown sugar | ¾ cup packed (5¼ ounces/149 grams) | |
| Bittersweet chocolate | 6 ounces (170 grams) | Chopped |
| Egg | 1 large | |
| Andes chocolate mints | 36 pieces | Unwrapped |
Chocolate Mint Cookie Perfection
Hello, my dear! Come sit at the counter. I want to tell you about my favorite cookie. It’s like a brownie and a mint patty had a delicious baby. My grandson calls them “Christmas in a cookie.” I bake them all year long. Doesn’t that smell amazing? The secret is a little patience. And those lovely green mints on top.
Let’s begin. First, gather your bowls and pans. This dough is a dream to make. You melt the butter, sugar, and chocolate right together. It feels so old-fashioned. I still use my chipped yellow saucepan for this. It just feels right.
Step 1: Mix your flour, baking soda, and salt in a medium bowl. Just whisk it with a fork. Now, melt the butter and brown sugar in a saucepan on low. Stir it until it’s all bubbly. Take it off the heat and add your chopped chocolate. Put the lid on and walk away for four minutes. Let the chocolate melt all by itself. It’s like magic! Stir it smooth and let it cool a bit. (A hard-learned tip: Let this mixture cool for the full ten minutes. If it’s too hot, it will cook the egg. We don’t want scrambled eggs in our cookies!)
Step 2: Pour your chocolate mix into a big bowl. Use a mixer if you have one. Beat in the egg until it’s one beautiful, shiny batter. Now, slowly mix in your flour mixture. Stop as soon as you see no more white streaks. Cover the bowl with plastic wrap. The dough must go in the fridge for an hour. This is the patience part! I use this time to clean up and unwrap all the mints. What’s your favorite kitchen task while you wait? Share below!
Step 3: Heat your oven to 350 degrees. Line your baking sheets with parchment paper. Roll the cold dough into little one-inch balls. They should be like small walnuts. Place them two inches apart. They need room to breathe! Bake them for 10 to 12 minutes. Switch the trays halfway through for even baking.
Step 4: Now for the best part! The cookies will look soft and puffy. Pull them from the oven. Immediately place one mint on each hot cookie. Wait one minute. See the mint get all shiny and soft? Take a butter knife and gently swirl the mint into a pretty green topping. I still laugh at how my first try looked like a messy green blob. Let them cool completely on a rack. The wait is worth it.
Cook Time: 12 minutes per batch
Total Time: About 1 hour 45 minutes (includes chilling)
Yield: Makes about 36 cookies
Category: Dessert, Cookies
Three Tasty Twists to Try
Once you master the classic, have some fun! Here are three ways my family likes to change them up. It’s your kitchen, after all.
Peppermint Crunch: Crush up candy canes or peppermint candies. Sprinkle them over the melted mint topping for a festive crunch.
Double Chocolate: Use a dark chocolate mint instead of the classic green one. It’s richer and so very elegant.
Cookie Sandwich: Let two cookies cool completely. Spread a little peppermint frosting between them. It’s a decadent treat!
Which one would you try first? Comment below!
Serving with a Smile
These cookies are stars on their own. But I love making a moment special. Place them on a vintage plate. It just feels more joyful. For a party, stack them in a little tower. They look so pretty. A small glass of cold milk is the perfect partner. It always has been.
For the grown-ups, a cup of strong black coffee is wonderful. The bitterness balances the sweet mint. A cold glass of sparkling water with a lime wedge is lovely, too. It cleanses your palate between each delightful bite.
Which would you choose tonight?
Keeping Your Cookies Perfect
These cookies keep their magic for a week. Just store them in a tin at room temperature. I stack them with parchment paper between layers.
You can freeze the dough balls for later. Place them on a tray until solid. Then pop them into a freezer bag. Bake a few anytime you want a fresh treat.
I once hid a batch in the back of the fridge. My grandson found them two days later. They were still delicious and made his day. Storing food well means less waste and more joy.
Have you ever tried storing cookie dough in the freezer? Share below!
Cookie Troubles? Easy Fixes Right Here
First, if your dough is too sticky, just chill it. Cold dough is much easier to handle. I remember when my dough spread like a pancake. Chilling fixed it completely.
Second, do not over-bake the cookies. They firm up as they cool on the rack. Taking them out when just set keeps them fudgy. This matters because a soft cookie is a happy cookie.
Third, work fast when spreading the mint. The heat from the cookie melts it perfectly. If the mint hardens, just pop the cookie back in the warm oven for ten seconds. Getting this right builds your kitchen confidence.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The results are wonderful.
Q: Can I make the dough ahead? A: Absolutely. Keep it covered in the fridge for two days.
Q: No Andes mints? A: A thin peppermint patty works too. Or use a chocolate chip and a drop of mint extract.
Q: Can I double the recipe? A: You can. Just mix in a bigger bowl. You will have lots to share.
Q: Any optional tip? A: Add a tiny sprinkle of sea salt on top. It makes the chocolate taste even richer.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these cookies. The smell of chocolate mint is pure happiness. It always reminds me of holiday baking with my own children.
I would love to hear about your baking adventure. Your stories are my favorite thing to read.
Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Chocolate Mint Cookie Perfection
Description
Marvelous Chocolate Mint Cookies
Ingredients
Instructions
- Combine flour, baking soda, and salt in medium bowl. Melt butter and sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth. Transfer chocolate mixture to bowl of stand mixer fitted with paddle attachment and let cool, about 10 minutes.
- With mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.
- Meanwhile, adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on prepared sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching sheets halfway through baking.
- Remove from oven, top each hot cookie with 1 mint, and let chocolate soften, about 1 minute. Working with one at a time, using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes.
Notes
- (Cookies can be stored in airtight container at room temperature for up to 1 week.)