Chocolate Mint Cookies

I don’t care that the holidays are over. I’m still going to pair peppermint and chocolate together. Just try and stop me! When they produce a cookie this good, you won’t think to protest either. If I hadn’t been too lazy to make the icing drizzle, they’d look a whole lot prettier, but 1) I hate dealing with powdered sugar (it gets EVERYWHERE), and 2) I don’t care if it looks pretty, just as long as it tastes fantastic. And these cookies do. Read on – I bet you’re intrigued.

I’ve held on to this recipe for a couple of years now and have only just gotten around to actually making it for the first time. They start out much like any other cookie you may have made: cream butter and sugar, add in flavorings and flour. I adapted the recipe a bit by omitting the chocolate chips and substituting them with chopped up pieces of Andes mints. Holy crap… I’m drooling just thinking about it. This cookie is like eating an Andes mint, except in giant cookie form. I used a combination of peppermint Andes (holiday special) and the classic mint ones. These things are addicting, so be forewarned that you’ll probably eat seven in your first sitting. I am not to be blamed though! However, I will take any accolades that come my way. : )

Chocolate Mint Cookies | Food Network


  • 2 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips

For the glaze:

  • 3/4 cup confectioners’ sugar
  • 2 drops mint extract, or more to taste
  • 3 1/2 teaspoons water


For the cookies:

Preheat oven to 350 degrees F.

In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.

On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.

For the glaze:

In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


2 Responses

  1. hmmm…perhaps i’ll make these this weekend instead of the blondies I had planned!

  2. Mmmm, blondies! Great idea, I think I’ll do a post on them soon!

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