Mint Meltaway Cookies
These grasshopper style cookies are a hit, especially during the holidays!
Full of chocolate mint flavor, these are a favorite in our house.
I have tweaked this recipe the past few years from a traditional Andes Mint Cookies recipe from Chocolate with Grace.
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Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other cookie recipes that are great for dessert this week or for your freezer for later!
How to Freeze
These make an excellent freezer cookie! For best results, follow the recipe as is.
You can freeze the dough whole or after baking and decorating. (But be prepared that sprinkles may loosen in the freezing process!)
For best results, freeze for up to 3-6 months.
When ready to eat, thaw cookies overnight on counter. Enjoy!
I like to make a double batch of these cookies in December and keep them in the freezer all winter long.
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Mint Meltaway Cookies
Ingredients
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs, slightly beaten
1 tsp vanilla extract
1/2 tsp mint extract
2 cups flour
1 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
12 oz mint baking chips
56 unwrapped Andes mints
optional: sprinkles
Directions
Preheat oven to 350 degrees.
Cream butter and sugars until fluffy.
Mix in eggs, and extracts.
In a separate bowl, sift together flour, cocoa, soda, and salt.
Add flour mixture to wet ingredients, mixing just until soft dough forms.
Stir in mint baking chips.
Using a cookie scoop, place dough on baking sheet.
Bake for 8 minutes, until cookie is set and cracks begin to form. (Be careful not to over-bake!)
Immediately place an Andes mint atop each cookie.
Bake for an additional 30 seconds (just to melt mint).
Remove from oven and use a knife to spread mint evenly across the cookie.
Transfer to wire rack to cool.
Immediately decorate with sprinkles if desired.
8.5 x 11” Recipe Page
4 x 6” Recipe Card
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