-
-
My review
Chocolate Mint Cookies I
Susan Black
"This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 364Original recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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!
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 737984 Ratings
-
-
-
-
-
Most helpful positive review
12/3/2006
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.....
Most helpful critical review
1/7/2012
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 th...
Most helpful
Most positive
Least positive
Newest
12/3/2006
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.....
12/4/2006
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 Cre...
11/10/2007
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...
3/15/2000
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...
6/5/2008
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...
12/5/2004
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 coo...
12/19/2008
"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 per...
12/12/2006
WOW! So easy to make. I made two batches using the exact recipe for each and made close to 20 dozen! I made the balls small, half a mint was just enough. I used a melon baller and scooped out ju...
12/6/2006
This is my new favorite Christmas Cookie recipe. I made these last night and my husband and I LOVED them. Like other users have stated, this recipe makes more than 3 dozen cookies so make sur...