Tag Archives: cookies

Chocolate Mint Cookies Redux


I’m not a holiday baker. I think a few years ago when I initially posted about holiday baking, I said something stupid like, “I love it! I should really do it more!” or something equally lame.

I’m not being a scrooge either. I just prefer cooking over baking. The thing with baking, for me, is that the majority of it is all precise and has to be. That seems kind of silly to me. I don’t like math and I don’t like using math excessively in the kitchen.


However, there are recipes that I make all the time. Especially cookies. Like this one. I’ve made these chocolate mint cookies almost every Christmas. It started a few years back when one of my best friends and I decided to make them. It started out as a baking disaster, but over the years, we’ve sort of perfected the whole thing.


I should also mention, I never make cookies for myself and REB. These little tasties aren’t allowed to stay in the house. We might enjoy one or two…ok maybe four or five, but then they go to people outside of our home. In this case, my parents got a few to take on their 28-hour flight overseas.


In any case, I revisited this recipe of chocolate mint cookies, and decided to change a few things. I had first started with white chocolate, and then was informed by REB that white chocolate “isn’t really chocolate” when the cookie dough (which really looked like batter) turned into goop. I wish I had known this before. Again, I never bake so would I know this? The kitchen disaster went into the trash after a horrible batch of flat, gloopy cookies came out of the oven.

After that, I decided to keep to the original recipe, but changed four things: adding peppermint extract and chopped up Andes mints to the dough, and topping them with a different Andes mint and candy canes. The different Andes mint didn’t melt too well on a lot of the cookies because again, they were white “chocolate” with candy canes in them. BUT I was all, “Tis the season” so decided to go with the seasonal variety. I’ll probably refrain from this next time. Although, REB did say they tasted better to him than the norm.

Either way, they did turn out OK and I think these slight changes made a world of difference. The mint flavor was taken to the next level and the added surprise of biting into a chocolate mint as you eat the cookie made them soft and full of flavor.

I’m bummed the white chocolate didn’t work out. Oh well. Lesson learned. Only use white chocolate to make bark ;)

Chocolate Mint Cookies Redux
Prep time
Cook time
Total time
A twist on the original chocolate mint cookie. A staple during the holidays!
Recipe type: Dessert, cookies, sweets
Serves: 36-42 cookies
  • ¾ cup (1½ sticks) unsalted butter
  • 1½ light brown sugar, packed
  • 2 tablespoons water
  • ½ teaspoon peppermint extract
  • 2 cups semi-sweet chocolate chip
  • 2 eggs
  • 1¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2½ cups flour
  • ¼ cup chopped Andes mints
  • 24 individually wrapped Andes mints, cut in half
  • 6 whole candy canes, crushed
  1. Start by adding butter to a large saucepan over low heat.
  2. Add the brown sugar and water, and stir until butter and sugar are melted.
  3. Next, add the peppermint extract and stir well.
  4. Add the chocolate chips and stir until mostly melted.
  5. Remove the pan from heat and continue stirring until all the chocolate is melted.
  6. Pour butter mixture into a bowl of a stand mixer, fitted with a whisk attachment. Leave to sit and cool for 10 minutes.
  7. When the mixture has cooled slightly, turn onto medium speed and add the eggs, one at a time until combined.
  8. Next add the baking soda, salt and slowly add the flour until dough forms.
  9. Turn the mixer off and scrape the whisk with a rubber spatula to get all the batter into the bowl. Fold in the chopped Andes mints until combined.
  10. Put dough in fridge, uncovered for at least 1 hour.
  11. Preheat oven to 350°F
  12. Scoop a tablespoon or so of dough into your hand and roll into a ball.
  13. Place on a baking sheet lined with parchment paper and arrange balls about 2 inches apart.
  14. Bake for 8-10 minutes or until cookies have spread out a little and are slightly cracked on top. If they feel soft, this is OK.
  15. While they are baking, unwrap the Andes mints and break in half, set aside in a bowl.
  16. Place candy canes in a ziploc bag and crush with a glass or rolling pin.
  17. Remove cookies from oven, and carefully remove from hot sheet to cooling rack.
  18. Top each cookie with ½ a Andes mint and wait 5 minutes until they are melted. Use a spoon to help smooth the chocolate over each cookie. While the melted chocolate is still warm, sprinkle with crushed candy canes.

Gingerbread cookies

We made gingerbread cookies today! Mostly because we were bored. We followed a recipe from a book my future brother- and sister-in-law got me for Christmas. They turned out pretty well! The only thing we noticed after the first batch came out, was that they were incredibly hard! We both prefer cookies that are on the softer side (call us old haha), so we shortened the time by one or two minutes so they came out soft but were still cooked.

Here’s what you need:
•3 3/4 cups flour
•2 large eggs
•2 teaspoons ground ginger
•1/2 teaspoon ground nutmeg
•1/4 teaspoon ground cloves
•1/2 teaspoon salt
•1 teaspoon ground cinnamon
•1 1/2 teaspoons baking soda
•1 stick unsalted butter (at room temperature)
•3/4 cup packed dark brown sugar
•1/2 cup molasses

In a large bowl, combine the flour, nutmeg, cinnamon, baking soda, salt, cloves and ginger. Set aside.

Using your electric mixer (or a separate large bowl), cream the butter and brown sugar together on low speed until combined. Next add the eggs and molasses until combined and smooth. Slowly add the dry ingredients until the cookie dough is formed.

When it’s all combined, wrap the dough in plastic wrap and cool in the fridge for up to 1 hour or until firm.
After an hour, let the dough sit for about 15 minutes so you can work with it.

Preheat your oven to 350ºF.

Take a 1/2 cup of dough at a time, roll it out until it’s about 1/4-to-1/8 inch thick, then cut out what ever shapes.

Place the cut outs on cookie sheets lined with parchment paper and bake for 8-10 minutes.

Like I said earlier, we baked them for 10 minutes, but they were too hard for our taste. So we ended up baking them for 8 minutes or so, and they turned out perfect!

Transfer them to a cooling rack and let them cool completely before you decorate them.
The recipe said it would make 18-24 cookies, but we easily got about 30 cookies out of the dough. We weren’t making big shapes though and we also made them a little thicker than what was probably called for…so do what you want! That’s half the fun.

Happy holidays!

Mint Chip Cookies

The holiday season brings out the Holly Homemaker in me. Well OK, not really, but I seem more inclined to bake during the holidays. REB and I have wanted cookies for a few nights now. I realized I had everything in my pantry to make cookies, so why not?

This is based on the typical chocolate chip recipe, but has a few little twists. The end result was perfection.

Sorry Santa. These cookies are not for you ;)

Here’s what you need:
•2 1/4 cups all purpose flour
•3/4 cup granulated sugar
•3/4 cup packed brown sugar
•2 sticks butter, softened
•2 large eggs
•1/2 teaspoon salt
•1 teaspoon baking soda
•2 teaspoons vanilla extract
•2 teaspoons instant espresso
•3/4 cup chopped walnuts
•1/2 cup semi-sweet chocolate chips
•1 1/2 cups Andes mint chips

Preheat oven to 375ºF

In a medium bowl, combine the flour, baking soda and salt and set aside. In a large bowl, or in your stand mixer, cream the granulated sugar, brown sugar and butter on medium speed until smooth and creamy. Reduce the speed to low and add the eggs, one at a time, the vanilla and espresso. Beat until smooth. Slowly add in the dry mixture until the entire batter is smooth and combined.

Turn the speed up to medium and add the walnuts. Then turn off the mixer and fold in the chocolate chips and mint chips until combined.

Let the batter chill in the fridge, uncovered, for 15-20 minutes.

Scoop a tablespoon of batter onto an ungreased cookie sheet and bake for 9-to-11 minutes or until golden brown.
Cool completely before serving. Enjoy!

Baking extravaganza Part I

I love to bake. I don’t do it that often. I should remedy that.

My sister and I are on a baking extravaganza that will complete over the course of three days. Yes, three. Why give presents when you can give baked goodies to your closest family and friends…? Exactly, that’s what I thought.

I’ve talked about my and V’s famous chocolate mint cookies before, and I’ve posted many photos of their perfection on my Flickr, but now I shall share the recipe with all you out there. You should feel special. No, really, you should. DO IT.

Cast of stars:
• 3/4 cup of butter
• 1 1/2 cup packed brown sugar (I used light but you can use dark…whatever you have)
• 2 tablespoons water
• 2 cups semi-sweet chocolate chips
• 2 1/2 cups flour
• 2 eggs
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 Andes mints (I just ended up using two packs of them – 24 come in one package)

Start with the butter. Yeah, I know it’s a lot but you can’t skimp when it comes to these cookies. Besides, it’s the holidays. Isn’t the gym for the resolutioners any way…?

In a large saucepan, cook the butter, brown sugar and water together until melted. Add in the chocolate chips and stir to partially melt. Remove from heat and continue stirring to completely melt the chocolate. Pour this mixture into your mixer bowl, or into a larger bowl.

Beat the eggs at high speed, one at a time, into your chocolate mixture and mix until blended. Reduce the speed to low and add in your dry ingredients and mix until blended and a dough forms.

Chill the cookie dough, uncovered, in your fridge for up to 1 hour.

When the dough has set and hardened (I pulled the bowl out after about 45 minutes), take a little bit, roll into a ball and place on an ungreased cookie sheet about 2 inches apart. Don’t they look magical? I thought so too.

Bake at 350ºF for 8-10 minutes. You’ll know they’re done because the cookies will spread and be kind of cracked on top.

While the cookies bake away, unwrap the Andes mints. Try to contain yourself and not eat them as you unwrap. But that’s why you buy three packages…mwahahaha.

When the cookies come out, this is when the magic really happens.

Immediately after the cookies come out, place one mint on top of each cookie and let them melt into ooey-gooey-melty-amazingness (yes, thats is a word).

Then be patient and let them melt for up to 5 minutes. Once they’re kind of melted, you can use the back of a spoon to spread the chocolate all over.

Patience is a virtue, isn’t it? This is what you end up, and it’s amazing and wonderful and delicious.

Go ahead. Tell V and me that we’re awesome bakers. Actually, thank her sister-in-law. I think it was her who gave us this recipe. She’s basically my hero. Srsly. My hero. This is a staple made every Christmas now. Even if I can’t make it with V, they get made. And they’re delicious. Happy Holidays!