Double Mint Chocolate Cookies

Mint and chocolate lovers, rejoice -- this holiday cookie recipe is the perfect combination of these two favorite flavors. Perfect for the dessert table, this easy cookie recipe will be the highlight of any meal.

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3.0 by 12 people

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  • Makes: 24 servings
  • Serving Size: 1 cookie
  • Makes: 24 cookies
  • Prep: 1 hr
  • Chill: 1 hr
  • Bake: 10 mins 350°F per batch

Double Mint Chocolate Cookies

Directions

  1. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in egg until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
  2. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Divide dough into 24 equal pieces (about 1 1/2 Tbsp. each). Working with one piece of dough at a time, cut the piece in half. Flatten each piece into a circle, just larger than the mint patty. Put a mint patty on top of one dough circle; place the other circle on top. Press the dough around the peppermint patty to seal, making sure there are no holes. Place on prepared cookie sheet. Repeat with remaining dough and mint patties.
  3. Bake 10 to 12 minutes or just until set. If desired, immediately top each cookie with a KIsses chocolate. Cool on cookie sheets 2 minutes. Remove; cool on wire racks. If desired, drizzle with melted white chocolate and sprinkle with crushed peppermint candies.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Double Mint Chocolate Cookies)

  • Per serving:
  • 161 kcal ,
  • 7 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 23 mg chol. ,
  • 129 mg sodium ,
  • 24 g carb. ,
  • 1 g fiber ,
  • 15 g sugar ,
  • 2 g pro.
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