Chocolate Mint Cookies are a refrigerator cookie that you can make ahead of time, chill the dough and slice and bake at your convenience.
They make perfect holiday gifts and are a great addition to any Christmas cookie exchange.
This post is sponsored in conjunction with ChristmasSweetsWeek. All opinions are our own.
Chocolate Mint Cookies
This shortbread cookie recipe makes crunchy chocolate cookies that celebrate the Ying and Yang of chocolate and mint.
These are custom built for this year’s collection of Christmas cookies.
Ingredients for these Chocolate Mint Shortbread Cookies
- Powdered Sugar
- Cocoa Powder
- Andes Mints
- Mini Chocolate Chips
- Chocolate Chips
- Vegetable Oil or Shortening
- Candy Canes
How to Make These Crunchy Chocolate Mint Cookies
Like most cookie recipes, you’re going to start by creaming together some (powdered) sugar and butter.
You can use a hand mixer or stand mixer, or even a table fork and some good old-fashioned elbow grease.
Next, you’re going to use another mixing bowl and stir the dry ingredients together.
After the dry ingredients are mixed with the butter and sugar mixture, it’s time to add the really good stuff.
We use Andes mint chips for a little extra mint kick, along with some mini chocolate chips.
It’s important to use the mini-size chocolate chips in this step as the regular size ones will cause the dough to rip and tear when it’s slicing time.
Once the cookie dough is all mixed, it’s time to form them into round logs before you cool or freeze the dough. If stored properly, you can freeze the cookie dough for up to three months until ready to bake; how convenient is that?
Before placing in the refrigerator or freezer, you’re going to need to roll your cookie dough into a couple of logs.
Read the full directions in the recipe below and take a look at the video link to see how easy this is to do.
When you’re ready to make these cookies, slice them up and bake them on a cookie sheet that is lined with parchment paper.
After these yummy cookies come out of the oven, you allow them to cool and use the remaining chocolate chips and vegetable oil to make the chocolate topping.
A brief stint in the microwave is all it takes for this step!
Get a head start on your holiday baking by making a batch of these simple Christmas cookies and freezing the dough until you are ready to dunk!
These chocolate Christmas cookies are perfect for gifts and your holiday cookie exchange as well.
Do yourself a favor and print the recipe below and make several copies.
Or, have your friends come to Platter Talk for this recipe and many more holiday cookies recipes!
If you are looking for an adult beverage to dunk these cookies into, our Peppermint Patty Drink is something you might want to have a sip of!
If you’ve tried these Mint Chocolater Cookies or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious food and what we have cooking
Chocolate Mint Cookies
For the Shortbread Cookie Dough
For the Chocolate Coating
- 1 cup chocolate chips semi-sweet
- 1 tbsp vegetable oil or vegetable shortening
- 1/4 cup candy canes crushed
For the Shortbread Cookie Dough
- Using a stand mixer or hand mixer, beat the butter and powdered sugar until creamy and add the vanilla. In a separate bowl, combine flour, salt, and cocoa powder, and mix. Gradually add the dry ingredients to the creamed butter mixture. Fold in the Andes mints along with the mini chocolate chips. Thoroughly mix until a dough forms.
- Split the dough in half and form each half into a log about 12 inches in length and 1.5 in the round. Seal each log of dough with plastic kitchen wrap and then cut a slit in two empty paper towel rolls. Form the dough by pressing the rolls and store the cookie dough in there to prevent it from flattening. See this video for more instructions on this.
- Refrigerate the dough for at least an hour, or you can freeze it for several months. If you freeze the dough, let it thaw for an hour before baking.
- When ready to bake, preheat your oven to 350°. Slice the logs about 1/4 inch in thickness, using a sharp knife. Arrange them at least an inch apart on a parchment paper-lined baking sheet and bake for 12 -15 minutes. Slide the parchment paper on a wire rack and along to cool completely.
- To make the chocolate coating, using a microwave-safe bowl, combine the remaining chocolate chips with the vegetable oil. Microwave the chips and oil in 15-second intervals until smooth and creamy, making sure to stir between intervals.
- Top the cookies with the chocolate coating and sprinkle the crushed candy canes on top of the soft coating. Gently press the pieces into the cookies and allow to completely cool. You can slide the parchment paper onto a rack in your refrigerator to speed up this process.
Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!
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