Chocolate Mint Cookies are the perfectly delicious Christmas Cookie to make for your cookie trays!
Can you believe that Christmas is only a few short days away? My goal this year was to be done with all work projects by December 15th so that I could spend the last week before the Holidays baking my days away and creating delicious treats and goodies to share with friends and family.
Guess what! It’s actually going to happen this year! I’m on schedule and meeting my goals! Now, let’s see if I stick to it and don’t end up online working anyway! 🙂
One of my last projects of the year is these Chocolate Mint Cookies. I’ve been working with Rodelle for several years now, they have the ONLY Vanilla that I use in my recipes as well as some amazing Cocoa Baking Powder. I love creating amazing recipes with their products and this recipe is one of my favorites!
You just can’t go wrong with anything chocolate and mint so I decided to make this Chocolate Mint Cookie – they should probably come with a warning because when you eat one you won’t want to stop there. I had to hide most of them from the family so I knew I would have cookies left to put on my Christmas trays in a week.
Check out how easy the recipe is below and make sure you plan to make our Vanilla Butter Meltaway Cookies too – they’re a reader favorite!
How to Make Chocolate Mint Cookies
Ingredients You Need
- ½ cup butter – softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ teaspoon Rodelle Pure Vanilla
- ¼ teaspoon mint extract
- 1 egg
- 1 cup flour
- ½ cup Rodelle Baking Cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup crushed Andes Mints (You may be able to buy Andes pieces near the chocolate chips)
- 24 Andes Mints (optional for frosting the cookies)
Instructions
- In a large bowl, beat the softened butter.
- Cream in white and brown sugar.
- Add the vanilla and mint extract and the egg.
- In a separate bowl, combine the flour, baking soda, salt, and cocoa.
- Stir into the wet ingredients.
- Add in the Andes mint pieces.
- Using a cookie scoop make 1 inch balls and place on a greased cookie sheet.
- Refrigerate for a30 minutes.
- Preheat the oven to 350 F and bake for about 9 minutes.
- Remove them from the oven and immediately place 2 Andes mints on the top of the cookie. Let them sit for a minute or pop them back in the oven for a few seconds until the mint has melted and then spread on the cookie with a knife.
Do not overcook these or the cookie will be crunchy.
- ½ cup butter - softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ teaspoon Rodelle vanilla extract
- ¼ teaspoon mint extract
- 1 egg
- 1 cup flour
- ½ cup Rodelle Baking Cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup crushed Andes Mints (You may be able to buy Andes pieces near the chocolate chips)
- 24 Andes Mints (optional for frosting the cookies)
- In a large bowl, beat the softened butter.
- Cream in white and brown sugar.
- Add the vanilla and mint extract and the egg.
- In a separate bowl, combine the flour, baking soda, salt, and cocoa.
- Stir into the wet ingredients.
- Add in the Andes mint pieces.
- Using a cookie scoop make 1 inch balls and place on a greased cookie sheet.
- Refrigerate for a30 minutes.
- Preheat the oven to 350 F and bake for about 9 minutes.
- Remove them from the oven and immediately place 2 Andes mints on the top of the cookie. Let them sit for a minute or pop them back in the oven for a few seconds until the mint has melted and then spread on the cookie with a knife.
- Do not overcook these or the cookie will be crunchy.
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