Chocolate Mint Brownie Cookies

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
10
Yields:
36 cookies
Advertisement

ingredients

Advertisement

directions

  • Melt 3/4 cup morsels in small saucepan over lowest possible heat.
  • When morsels begin to melt, remove from heat; stir Return to heat for a few seconds at a time, stirring until smooth.
  • Cool to room temperature.
  • Combine flour, baking soda and salt in small bowl.
  • Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in melted chocolate.
  • Gradually beat in flour mixture.
  • Stir in remaining morsels and if desired, nuts.
  • Drop dough by rounded tablespoons on to ungreased baking sheets.
  • Bake in preheated 350 degrees F oven for 8 to 12 mintues or until sides are set but centers are still soft.
  • Let stand for 2 minutes; remove from pans and cool completely.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made these last weekend. I didn't read the recipe properly and melted all of the Andes mint chips instead of only part of it. So I added about 1/2 cup semi-sweet chocolate chips later on in it's place. I enjoyed the flavor but they really spread out and were rather flat. I'm blaming that on my mistake with the chips. I will try these again as I enjoyed the flavor. Thank you : )
     
  2. This was a really great recipe. Made a few changes, I melted the butter in with the chocolate only because I am always nervous about the chocolate clumping or drying out when melted by itself, and I also used plain semi-sweet chocolate chips instead of the mint because my hubby Andy hates mint...go figure ;) Great recipe, definetly a keeper!
     
  3. If I can make them delicious than anyone can. My friend said it was the best chocolate based cookie he had ever had. Not overpoweringly rich or minty. I used Andes chocolate instead of chocolate chips. I really love them and choose them for the care packages I send out to the Marines iraq. Thank you for the great recipe.
     
  4. Delicious. Everyone loved these cookies.I added extra mint chips and extract, and skipped the nuts. I used green and red Andes mint chocolate chips for color. Wonderful recipe.
     
  5. I made 8 kinds of Christmas Cookies and these were the biggest hit everywhere I brought them. They were so moist and froze very well. I added a little extra mint and some extra choc chips at the end as the crunch from them went well with the cake-like texture. WONDERFUL!
     
Advertisement

Tweaks

  1. If I can make them delicious than anyone can. My friend said it was the best chocolate based cookie he had ever had. Not overpoweringly rich or minty. I used Andes chocolate instead of chocolate chips. I really love them and choose them for the care packages I send out to the Marines iraq. Thank you for the great recipe.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes