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Minty chocolate cookies recipe

Minty chocolate cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

The perfect combination of mint and chocolate are brought together in these cookies. They are flavoured with creme de menthe liqueur and dotted with chunks of mint chocolate.

18 people made this

IngredientsMakes: 30 cookies

  • 225g butter, softened
  • 150g dark brown soft sugar
  • 150g caster sugar
  • 2 eggs
  • 2 tablespoons creme de menthe liqueur
  • 375g plain flour
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 5 (100g) bars dark chocolate and mint, chopped

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4.
  2. In large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs, then stir in the creme de menthe liqueur. Combine the flour, bicarbonate of soda and salt; stir into the mint mixture. Fold in the chocolate.
  3. Drop heaped teaspoons of the batter onto ungreased baking trays 5cm apart. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (18)

by KIMAR

From the submitter's comment, I expected the cookies to be obviously green, but they looked like regular chocolate chip cookies. The green color was almost imperceptible, as was the creme de menthe flavoring in the baked cookie dough. The only noticeable mint flavor came from the chips themselves. Although they were good, next time I'll just add mint chocolate chips to a standard chocolate chip cookie recipe and save my creme de menthe. I bought a bottle especially for this recipe and essentially wasted my money as neither the color nor the flavor came through in the cookies.-29 May 2001

by naples34102

Not the best looking cookie, but they sure are good. Kind of refreshing, actually, like an after dinner mint. I guess I wasn’t too good at following directions because I mistakenly interpreted the chips called for as mint chips (green) not mint CHOCOLATE chips (brown). But it was a happy mistake, because they were delicious. The crème de menthe lends just the right amount of mint flavor to the cookie but it also lends a not particularly attractive color, which is sort of a greenish-brown. Deceptive, because they’re surprisingly good.-14 Aug 2011

by GREATCOOKREP

I wanted a different cookie and thought this sounded good so I tried it. I had to improvise because I only had regular chocolate chips but they turned out great. I did get way more than 2 and a half dozen but the more the better. The mint flavor is a nice twist to chocolate chip cookies.-14 Nov 2005


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What you’ll need to make these mint chocolate cookies

We’re using regular flour, sugar & butter in these mint chocolate cookies, and the peppermint combo with rich dark chocolate is truly out of this world. Here’s what you’ll need to make them:

  • Flour: you’ll need regular, all-purpose flour in these cookies.
  • Cocoa powder: for that rich chocolate flavor, use a high quality, unsweetened cocoa powder.
  • Baking staples: you’ll need baking soda & salt so that the cookies bake properly.
  • Butter: we’ll be adding butter in both the cookies themselves and in the mint frosting.
  • Sugars: we’re using both brown sugar and regular, granulated sugar to sweeten cookies. You’ll also need powdered sugar for the frosting.
  • Eggs: you’ll just need one egg for the cookies.
  • Extracts: a little vanilla and peppermint extract give these mint chocolate cookies the perfect flavor. You’ll add some peppermint extract to the frosting as well.
  • Milk: feel free to use any milk you’d like to make the frosting nice and creamy.
  • Frosting extras: I used natural green food dye in half of the frosting and a bit of red food dye for the other half to give it a festive look. This is optional but looks so cute.
  • Toppings: I love topping these cookies with crushed candy canes, chopped up Andes Mints and red & green sprinkles. A fun activity for the kiddos!


Recipe reviews (2)

Clean n green

I love organic girl greens , straight up healthy as my bod needs them
No thanks to the added sugar eggs butter and chocolate
But hey, you guys are just trying to appeal to the standard American diet and make some $$ too. I get it.

Was really surprised that there weren’t reviews on here. I was genuinely happy with the recipe. The batter was a little wet so din’t use my hands- I used a scoop and they turned out perfect! I didn’t have a processor so used my bullet with a tablespoon of water- then strained. These are not sweet, very minty, the spinach is untraceable, nice and fluffy. I’ll be using this in my rotation for sure! Maybe even Christmas, the fam loved them.


Eat Cookies, Drink Hot Cocoa, and Stay Warm

However, there is one awesome thing about Calgary – within a few hours, the weather can change completely.

When I started writing this post on Monday, we had another snowstorm unloading even more of the white stuff. But today, and for the last few days, we’ve had bright sunshine with day temperatures in the positive (Centigrade – that’s above 32 F) and some major melting is happening. Yippee!

It’s only a matter of time, however, until the next snow storm will have its way with Calgary. Until then, these “snow-dusted” Minty Crinkle Cookies will hold me over. And even more so during the next snow storm. I really don’t mind snow storms… especially while I am watching them from the warm inside while sipping hot chocolate and munching on some snow-frosted Crinkle Cookies.


Chocolate Mint Brownies

Chocolate mint brownies have a buttery minty fudge layer on a rich chewy brownie base!These aren’t any ordinary brownies! These have the taste of chocolate mint cookies, but a rich, hand-held bite, this is a recipe that will get repeat requests!

These brownies are soft and chewy with a creamy mint layer and a rich chocolate topping. The layers need time to chill between so they’re great to make ahead.
Ingredients
BROWNIE BATTER: Bittersweet chocolate and cocoa powder give the brownies a deep, rich flavor.
MINT LAYER: The mint layer is similar to buttercream but a little bit thicker. Make it as minty or green as desired! Gently fold in crushed peppermint candies for a little crunch and extra minty flavor!
TOP LAYER: Adding a little bit of oil to the chocolate on top keeps it from cracking as you bite into the brownie.

Short on Time?
We love homemade brownies but this can be made with a box of brownie mix too! If the brownie mix is 9×13 or family size, you’ll need to double the mint and chocolate layers.

How to Make Mint Chocolate Brownies
For the brownies:
Melt chocolate & butter in 30-second increments in the microwave until smooth.
Mix in sugar, eggs, & vanilla (per recipe below). Add flour, cocoa powder, & salt. Thoroughly combine.
Bake until toothpick comes out clean. Cool completely.
Once the brownies are completely cooled, prepare the mint filling and spread it overtop. Finally add the chocolate and chill to set.

Tips for Brownies
Chop the bittersweet chocolate squares into small pieces for faster melting in the microwave.
Line the pan with foil or parchment to make the brownies easy to lift out and cut.
Do not overcook the brownies.
Let each layer cool before adding the next which keeps the filling from melting.
Chill the finished recipe 30 minutes before cutting for cleaner slices.

How to Store
Chocolate mint brownies taste best when they are room temperature or just slightly chilled!
Store them in the refrigerator in a sealed container for about 4-5 days. Let them sit at room temperature for about 20 minutes before serving.
To freeze brownies, cut and wrap individually and place them in a zippered bag or a sealed container. Then, simply pop one or two out for a grab-and-go treat!
Our Best Brownies
Did you make these Chocolate Mint Brownies? Be sure to leave a rating and a comment below!

Chocolate Mint Brownies have 3 layers of decadence with a minty flavor!

BrowniesPreheat oven to 350°F. Lightly grease a 8࡮ pan.Place chocolate and butter in a bowl and microwave & stir in 30 second increments until melted and smooth.Mix in the sugar, eggs, and vanilla extract. Add the flour, cocoa powder, and salt and mix until fully combined. Pour into the prepared pan and bake for 30-33 minutes or until a toothpick comes out with moist crumbs. Cool completely. Mint LayerBeat butter and mint extract until fluffy.Add powdered sugar a bit at a time mixing until well combined. Add milk 1 tablespoon at a time until smooth and spreadable. Add green food coloring and mix until fluffy and combined. Spread over cooled brownie base.
Chop the bittersweet chocolate squares into small pieces for faster melting in the microwave.
Line the pan with foil or parchment to make the brownies easy to lift out and cut.
Do not overcook the brownies.
Let each layer cool before adding the next which keeps the filling from melting.
Chill the finished recipe 30 minutes before cutting for cleaner slices.

Calories: 375, Carbohydrates: 51g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 106mg, Potassium: 80mg, Fiber: 1g, Sugar: 45g, Vitamin A: 419IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Chocolate Mint Brownies, Chocolate Mint Brownies, Chocolate Mint Brownies recipe, how to make Chocolate Mint Brownies
Course Dessert
Cuisine American


Minty Chocolate Christmas Cookie Recipe

I use Dagoba cacao powder for these cookies, but that's a personal preference. I also seek out organic powdered sugar, which isn't as bright white as typical powdered sugar, but once you beat a bunch of air into it, it brightens right up (see photos). This recipe calls for whole wheat pastry flour, but you can use unbleached all-purpose flour if you like.

1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup nonalkalized cocoa powder
1 egg white
3/4 teaspoon fine-grain sea salt
1 1/2 cups whole-wheat pastry flour

Peppermint cream filling:

2+ cups powdered sugar, sifted
10 - 15 drops peppermint extract (to taste)
1/4 cup half and half (or water if you are going to keep the cookies around unrefrigerated for a while)

Pre-heat the oven to 350F degrees, position the racks in the middle of the oven, and line two baking sheets with parchment paper or a Silpat.

Using a stand mixer or handheld mixer, cream the butter until light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a time or two. Stir in the vanilla extract, cocoa powder, egg white, and salt and mix until the cocoa powder is integrated and the batter is smooth and creamy and the consistency of a thick frosting. Add the flour and mix just until the batter is no longer dusty looking. It might still be a bit crumbly, and that's okay.

Turn the dough out onto a floured work surface, gather it into a ball, and knead it just once or twice to bring it together into a smooth mass. Divide into two pieces place each into a plastic bag and flatten into disks roughly 1 inch thick. Put the dough in the freezer for 20 minutes to chill.

One bag at a time remove the dough from the freezer. On a well floured surface roll it out very thin (remember these are going to be sandwich cookies) - roughly 1/8 inch thick. Or you might find it easiest to roll it out between to Silpats or pieces of plastic. Stamp out cookies in whatever shape you like - I used tiny scalloped circles here. Place on the prepared baking sheets, and bake for 7-10 minutes, or until they small of deep warm chocolate with toasty overtones. Larger cookies will take longer to cook than smaller ones. Remove from the oven and cool completely on a wire rack (if you have one).

While the cookies are baking, go ahead and make the filling. Using a stand mixer or handheld mixer, whisk together the sugar and half and half until nice and fluffy. You want the filling to be thick enough that it doesn't ooze out the sides of the cookies after they are filled, so if you need to add more powdered sugar, do so in small increments. If you need to thin out your filling, add more half and half a few drops at a time. Whisk in the peppermint extract a bit at a time, and taste as you go, the peppermint flavor shouldn't be overwhelming. When the cookies have completely cooled slather a bit of filling on half of the cookies. Top each slather with another cookie and enjoy!


Ingredients For Chocolate Cookie Recipe

*See bottom of post for recipe in recipe card.

  • butter
  • granulated sugar
  • brown sugar
  • eggs
  • vanilla
  • all-purpose flour
  • dark cocoa powder
  • kosher salt
  • baking soda
  • chocolate chips
  • Junior Mints


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