(Mint) Chocolate Cookies

These cookies are soft but not too soft. Sweet, but not too sweet. Perfect for making ice cream sandwiches! They expand quite a bit in the oven so don’t make them too thick. If you buy mint ice cream, you can forego the mint chocolate on top!

Servings: 36 cookies (depending on how big you make them)

Recipe adapted from: https://www.allrecipes.com/recipe/10477/chocolate-mint-cookies-i/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%204


  • 2.5 cups all-purpose flour
  • 1.25 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1.5 cups packed brown sugar
  • 2 Tbsps water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 36 mint chocolates (one for each cookie – I prefer Andes mints)


  1. In a bowl, mix together the flour, baking soda and salt. Set aside.
  2. In a saucepan over low heat, melt butter, sugar and water until butter is melted.
  3. Add chocolate chips to the pan. Turn off the heat when the chocolate chips are partially melted and keep stirring until they’re completely melted. Pour the mixture in a large bowl and set it aside for 10mins to cool slightly.
  4. At high speed, beat in eggs, one at a time into chocolate mixture.
  5. Reduce speed to low and slowly add the flour mixture half a cup at a time until blended. Chill dough in the fridge about 1 hour.
  6. Preheat oven to 175˚C (350˚ F).
  7. Roll dough into balls and flatten (~ 0.5cm thick, or more if you want bigger puffy cookies). Place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes.
  8. When the cookies come out of the oven place a mint chocolate on top of each cookie while they’re still hot. When melted, spread the chocolate around on the cookie with a knife. Let the cookies completely cool before serving. Enjoy!


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