I LOVE these minty cookies! They are soooo good, are deliciously moist and melt in your mouth. The recipe is originally from Toll House's "Best Loved Cookies" recipe book. **NOTE**: It is easy to make regular chocolate chips minty (if you have trouble finding mint-morsels) by placing them in a jar and taping a mint-extract soaked cottonball to the lid. After sealing and waiting a day or two, chips will absorb the scent and taste minty. OR just use chocolate chips and add about 1/4 tsp (or more depeding on how much you like mint!) mint extract to the dough along with the vanilla.
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Units: US | Metric
- 1Melt 3/4 cup morsels in small saucepan over lowest possible heat.
- 2When morsels begin to melt, remove from heat; stir Return to heat for a few seconds at a time, stirring until smooth.
- 3Cool to room temperature.
- 4Combine flour, baking soda and salt in small bowl.
- 5Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
- 6Add eggs, one at a time, beating well after each addition.
- 7Beat in melted chocolate.
- 8Gradually beat in flour mixture.
- 9Stir in remaining morsels and if desired, nuts.
- 10Drop dough by rounded tablespoons on to ungreased baking sheets.
- 11Bake in preheated 350 degrees F oven for 8 to 12 mintues or until sides are set but centers are still soft.
- 12Let stand for 2 minutes; remove from pans and cool completely.
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Nutritional Facts for Chocolate Mint Brownie Cookies
Serving Size: 1 (880 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 103.3
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 3.1 g
- Cholesterol 18.5 mg
- Sodium 57.2 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 0.6 g
- Sugars 8.5 g
- Protein 1.3 g