After Eight Chocolate Cookies

    30 min

    These are unbelievably moreish chocolate cookies with a chocolate mint centre. You will be hard pressed to find anyone who won't like these cookies!

    739 people made this

    Serves: 40 

    • 175g butter
    • 220g dark brown soft sugar
    • 2 tablespoons water
    • 340g plain chocolate, chopped
    • 2 eggs
    • 310g plain flour
    • 1 1/4 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 380g chocolate covered mints, such as After Eights

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate until melted and set aside to cool for 10 minutes.
    2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, bicarbonate of soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
    3. Preheat oven to 180 C / Gas 4. Grease baking trays. Roll cookie dough into walnut sized balls and place 5cm apart onto the prepared trays.
    4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one After Eight into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or skewer to make a pattern with the filling of the mint wafer. For smaller cookies, break mints in half.

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    Reviews in English (608)


    Great easy recipe. Needed to use up some christmas after eights and these cookies were perfect! I found the after eights didn't melt enough when they were out the oven, so followed recipe of 8 minutes for cookies then put then back in, with the after eights on top, for a further minute. Thanks!  -  30 Dec 2013


    These cookies are the best cookies I have baked to date so far. I have baked this cookie three times and there are a couple tricky techniques to make this cookie completely out of this world. First, it really makes a HUGE difference on the amount of grease you spread on the pan. More grease means the sides will bake quicker than the structural integrity of the cookie. I spayed the cookie sheet with Pam and then wiped excess off with a paper towel. This did the trick. Second is the time and placement of the Andes mint chocolate. I admit I did have trouble trying to figure this one out. The solution is you first let the cookie cool about a minute or until the cookie looks pretty deflated. Second, you place the mint on top (logo facing down) and press it into the cookie. Try only on a few until you start to get a hang of it. Then when the sides look shiny, but the middle still have a flat surface. Take a teaspoon and lightly flip the mint. Then drag the mint on the inner rim of the cookie. After the cookies have finished their decorative process. Promptly place them in the refrigerator still on the tray. Placing them on a cooling rack only delays the initial chocolate hardening. Well I hope this review and these key tricks helped. Happy Baking!!  -  05 Jun 2007  (Review from Allrecipes US | Canada)


    Wonderful! Easy to overcook. Don't cook with your eyes. I could have sworn these were not done by 9 minutes. Consequently, I cooked one batch for 12 minutes and they were hard, not soft like I prefer. I got the hang of it after the first batch. These cookies freeze well. Good for gift giving.  -  02 Dec 2007  (Review from Allrecipes US | Canada)