This Mint Chocolate Cookie Recipe is the perfect combination of mint and chocolate and is a great addition to your holiday treat trays.
They are also perfect for all your handmade holiday gift-giving plans!
These cookies stopped me in my tracks as one of the BEST cookies I’ve ever made. I was saving the Andes mints for some cupcakes, but felt these cookies were getting a little too chocolatey. Not sure that’s possible, but it was feeling a tad too much.
- 3/4 cup butter softened
- 1 cup sugar
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3 ounces semisweet chocolate chopped
- 1 tsp canola oil
- 1- 10 ounce package Andes Mint bits
Preheat oven to 350 degrees. In a small bowl, cream butter and sugar until light and fluffy; beat in the egg.
In another bowl, whisk together the dry ingredients; flour, cocoa, salt and baking soda then gradually add to creamed mixture.
Shape dough into 1-inch balls and place on ungreased baking sheets. Flatten slightly and bake 6-8 minutes or until set.
Cool on the baking pan for about 5 minutes then onto wire racks to cool completely.
Meanwhile, melt the chocolate and oil in the microwave until smooth. Drizzle over the cookies and sprinkle with Andes mints in the center of each cookie and while the chocolate is still wet.
Let stand until the chocolate sets.
And while you’re there, feast your eyes on my newest friend…..the paper doily turned mason jar favor tag.
I’ve eliminated your need for favor tags. No need for fabric toppers, either. You just need a paper doily. Boom. Two birds. One stone.
Just write right on that bad boy.
Plop your new friends, the Mint Chocolate Cookies in there and get ready to win over your friends/family/neighbors/co-workers.
Not interested in baking, just want to drink your mint chocolate? This Andes Mint Hot Chocolate recipe is so delicious on a cold, wintry evening.
Consider adding these Mint Chocolate Oreo Truffles to stay on Santa’s nice list.