Skip to main content

Mint Chocolate Cookies


Mint Chocolate Cookies
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 105.

There are those who love the combination of mint and chocolate and those who do not. I like it although it is not always my first choice. When I do have a chocolate mint cookie, they are hard to put aside.

The recipe description describe these as crisp and crunchy, but I thought they were soft. They have a wonderful texture and delicious taste. I used two different mints as the first box I purchased was not enough. On my follow-up trip to the grocery store, they were out of those mints so I bought a box of Junior mints instead. 

4 oz. unsweetened chocolate
8 oz. semisweet chocolate
6 oz. chocolate-covered mints
1 1/2 cups sifted unbleached all-purpose flour
1/2 cup unsweetened cocoa (preferably Dutch process)
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. (1.5 sticks) unsalted butter
1 teaspoon vanilla extract
1 1/2 cups light brown sugar (packed)
3 large eggs

Makes 42 cookies

Preheat the oven to 425. Line cookie sheets with parchment paper or foil.



Chop the chocolates and mints and melt over a double boiler.



Sift together the flour, cocoa, baking soda and salt. Set aside.




Beat the butter until soft. Add the vanilla and sugar, beating until mixed.
Mix in the eggs, one at a time. 


Mix in the chocolate mixture.



Add the sifted dry ingredients on low speed, mixing well.


Drop the dough by tablespoon-size about 2-3 inches apart on the pan (they spread slightly).

Bake for 18 minutes. If baking more than one sheet at a time, reverse the pans halfway through baking.

Transfer to a cooling rack with a wide spatula and allow to cool completely. Store in an airtight container.




Labels:

Comments

Laurel said…
Thank you Philip for the recipe! I absolutely love chocolate+mint and love trying new recipes for it! This sounds like a winner!
December 24, 2025 at 5:27 AM
Anonymous said…
Let me know what you think!
December 24, 2025 at 9:04 AM
Post a Comment

Popular posts from this blog

Palm Beach Brownies with Chocolate Covered Mints

Palm Beach Brownies with Chocolate Covered Mints Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. viii. I made these brownies again a few days ago and they were just as good as ever. This time I made half with York Peppermint Patties and the other half with Andes mints. There wasn't a noticeable difference in taste. The ones with the Andes mints were pretty with the mint green color but the ones with Yorks are equally pretty. When Maida Heatter's first book (the above-mentioned title) won the James Beard Cookbook Hall of Fame Award in 1998, she accepted her award on stage and began to toss out these brownies to the audience. Everybody clamored for one and went wild. The original recipe came from a local deli in her area and did not include the mints (that recipe is available in the first edition of this book). She tinkered with the recipe and added the mints which do not melt during baking. I've been itching to ...
9 comments
Read more

Mulattoes

Mulattoes Source:  Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.) , pg. 199. Of the hundreds of Maida Heatter cookie recipes, this may be the most famous. These are chunky but soft, extremely chocolaty,  full of nuts and chocolate chips. Sinfully delicious! They are easy to make. The trickiest part may be the baking time. After making them numerous times, I have learned to only bake them 10 or 11 minutes at the most, then remove them and allow them to sit on the hot baking pan for about 5 minutes. They will be extremely soft to the touch but eventually they firm up nicely.  I just use my hand mixer for these. Although the recipe states that it makes 18 large cookies, I find that the yield is slightly higher, even when making them fairly large. I use a tablespoon scoop to form the cookies. 2 oz. unsweetened chocolate 6 oz. semi-sweet chocolate 3 oz. (3/4 stick) butter 1/4 cup sifted all-purpose flour 1 tsp. baking pow...
12 comments
Read more

Frozen Chocolate Mousse

Source:  Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.) , pg. 228. Here is a dessert sure to make any chocoholic swoon. Silky and decadent, this frozen mousse is like a rich chocolate ice cream. It is really easy to make - all the folding required will give you a workout but it is worth it! The crust can be made with crushed wafer cookies or you could even buy a ready-made crust. If doing your own, the instructions say to apply the crumbs around the sides of the pan (use a springform pan) but I did not do this - I just made a bottom layer. You will have to run a sharp knife around the pan before releasing the catch on the pan. The mousse is soft (even after freezing) and it will need to be put back in the freezer as soon as possible after serving. Maida Heatter recommends covering the mousse with either whipped cream, strawberries or chocolate leaves. I did not do either, it looks lovely without a topping. Crust 8 oz. choc...
5 comments
Read more