The Best Chocolate Mint Cookies - Something Edible
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The Best Chocolate Mint Cookies

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The Best Chocolate Mint Cookies


Servings: Makes about 72 discs of minty, chocolaty bliss.

Prep Time: 2 3/4 hours

Cook Time: 12 minutes

  • 3/4 cup butter (That's a stick and a half.)
  • 10 oz dark brown sugar (By volume, that's a cup and a half firmly packed.)
  • 2 1/2 Tbsps water
  • 12 oz semi-sweet chocolate chips (That's one standard bag.)
  • 2 eggs beaten
  • 12 1/2 oz all-purpose flour (About 2 1/2 cups.)
  • 1 1/4 tsps baking soda
  • 1/2 tsp salt
  • 72 Andes creme de menthe mints (One for each cookie. Unwrapped, duh.)

  • Instructions:

    Over medium heat in a medium saucepan, bring butter, brown sugar, water, and salt just to a boil stirring frequently. Remove from heat and stir in the chocolate chips until melted and fully integrated. Let this stuff stand for at least 10 minutes or until the temperature drops below 160F. Move the now cooler (but still warm) mess to the bowl of a stand mixer and slowly pour in the beaten eggs while beating it all on medium speed. Once the eggs are fully integrated, continue to mix one minute longer, then take the speed down to a stir. Gently whisk the baking soda into the flour and then spoon it into the wet stuff, (still stirring) while scraping the bowl as necessary. Mix until everything is just integrated, then cover and chill for at least 2 hours.

    When it's time to bake, Preheat the oven to 350F. Roll dough into 1 inch diameter balls (about 1/2 oz), and load 'em on a parchment or Silpat-lined half sheet pan, leaving 2 inches of space around each to spread. Bake 10-12 minutes; then out of the oven, immediately place a mint o­n each hot cookie and let 'em rest on the pan for 5 minutes. After the 5, spread the melted mints over the cookie with a knife and move 'em to a cooling rack so you can set up for the next batch. Be sure to let all cookies cool completely on a rack before storing so the melted mints have ample time to set back up again.


    Bake time is per tray. Prep time includes the 2 hr stint in the refrigerator necessary to cool the dough.
    Re: The mints, standard Andes mints are 1/8 oz a piece. If you got the larger 1/4 oz mints that come in a bag instead of the paper flat, you'll need to split 'em in half.

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