Best 10 Crispy Chocolate Mint Cookies Recipes

CHOCOLATE MINT COOKIES I

Steps:

• 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!

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
• Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

CHOCOLAT-MINT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
• Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.
• Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.
• In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies.

CHOCOLATE MINT COOKIES

Steps:

• Preheat oven to 350°F. Line 3 large baking sheets with foil; butter foil. Place 1 1/4 cups chocolate chips in medium glass bowl. Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes.
• Mix flour and baking powder in small bowl. Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes.
• Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until cookies are cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.

CHOCOLATE MINT CRISPS

Steps:

• In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted., Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight. , Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling). , Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled.

CHEWY MINT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside.
• In large bowl or mixer, cream together shortening and both sugars.
• Add eggs, one at a time, mixing after each.
• Add vanilla and mix well.
• In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined.
• Stir in baking chips.
• Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
• Bake at 375° for 11 minutes.
• Cool on sheets for about 2 minutes then remove to wire racks to cool.
• Store in airtight container.

MINT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the cookie dough, cocoa powder, and mint chocolate chunks until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

DOUBLE CHOCOLATE MINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together, butter, sugar and eggs. Mix in remaining ingredients. Blend well.
• Drop by teaspoonful onto a cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.
• Recipe Variation: For a different flavor, omit peppermint extract and use a total of 2 teaspoons of vanilla. Also substitute peanut butter flavored chips for the chocolate chips.

SOFT CHOCOLATE MINT COOKIES

Steps:

• In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture. , Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks.

HIDDEN CHOCOLATE MINT COOKIES

Steps:

• Mix the shortening, sugars and egg.
• Stir in water and vanilla.
• Stir together the dry ingredients then mix into the batter.
• Chill the dough.
• Enclose each wafer into about 1 tablespoon of dough.
• Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.