Giant Double-Mint Cookies

There's nothing better than mint and chocolate, and these Christmas cookies are no exception. This easy Christmas cookie recipe has melted chocolate and chopped mints spread on top of each cookie for even more of this delicious combination.

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3.5 by 6 people

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  • Makes: 22 servings
  • Serving Size: 1 cookie
  • Makes: 22 cookies
  • Prep: 30 mins
  • Bake: 10 mins 350°F per batch

Giant Double-Mint Cookies

Directions

  1. Preheat oven to 350 degrees F. In a very large bowl beat the butter with a mixer on medium to high 30 seconds. Add the sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs, mint extract, and food coloring until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in the 2 pkg. coarsely chopped mints.
  2. Drop dough by 3-Tbsp. scoops 3 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until edges are just light brown. Cool on cookie sheet 2 minutes. Remove; cool on wire racks.
  3. If desired, in a medium bowl microwave dark chocolate pieces and the oil 30 to 60 seconds until chocolate is melted and smooth, stirring twice. Let stand until chocolate cools and thickens slightly. Spread about 1 Tbsp. chocolate mixture on each cookie. Sprinkle with additional chopped mints.

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 (Giant Double-Mint Cookies)

  • Per serving:
  • 254 kcal ,
  • 13 g fat
  • (9 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 39 mg chol. ,
  • 135 mg sodium ,
  • 33 g carb. ,
  • 1 g fiber ,
  • 21 g sugar ,
  • 3 g pro.
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