Chocolate Mint Cookies

    (44)
    18 min

    Love mint chocolate bars? Take your favourite, chop it up and add it to this delicious cookie recipe. This cookie is also dairy free, except if your mint chocolate bar contains dairy.


    43 people made this

    Ingredients
    Serves: 36 

    • 200g caster sugar
    • 175ml vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 310g plain flour
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 340g mint chocolate bars, chopped
    • 4 tablespoons sugar for decoration

    Method
    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, mix together 200g sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate pieces. Roll the dough into walnut sized balls. Roll each ball in the remaining sugar to coat. Place the cookies 5cm apart onto a baking tray.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (44)

    Reviews in English (39)

    by
    0

    The recipe was ok. I have tried and the cookies came out more cake like. They deffinately need more flour as they were runny.  -  24 Sep 2011

    by
    31

    If you like Andes Mints or Mint Choc. Chip Ice Cream ~ You'll love these! In fact, Andes Mints makes their own mint baking chips - which I used and highly recommend (found next to the toffee bits and M&M's in your grocery store). I don't think you need 2c of them though - somewhere between 1 to 1 1/2 cup should be fine (start w/ one cup and add more to taste and texture). However, I did use the full two cups and found these cookies extremely minty *which doesn't make them bad...I'll just cut back next time. However, when I pulled them out of the oven, these cookies had a uncooked (whitish/green tint) look to them. I was worried...who would eat these? They don't even look cooked. Then I got an idea I used on another cookie - I melted some chocolate almond bark (just a couple sqaures of it) and with my spoon, lightly drizzled chocolate criss-crossing over the top. Not only did they look fabulous but tasted great. Any true choc. mint lover can appreciate these cookies. Even my boyfriend who isn't so fond of chocolate mint had his share over the holidays. I'll make these again and again...using my changes or additions. Thanks a ton Clare!  -  30 Dec 2004  (Review from Allrecipes US | Canada)

    by
    9

    These are so good--and healthier without the butter! Instead of mint chocolate chips (which I couldn't find), I used regular choc. chips with a few drops of McCormick's Mint Extract. mmmmmmmmm! My coworkers love these!  -  08 Jul 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 5 collections