Pretty Pastel Mint Chocolate Cookies Recipe
One of my all-time favorite homemade treats: Mint Chocolate Cookies! These pretty meltaway chocolate cookies feature delightful green, yellow, and pink mints perched on top of a rich chocolate base. They’re impossibly soft and bursting with the perfect minty flavor—truly my favorite cookie ever! This chocolate Christmas cookie recipe has become a cherished tradition in our family, and I hope your family loves them just as much as we do! Give them a try and let the deliciousness begin!
Servings 4 dozen
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 2/3 cup brown sugar packed
- 6 Tablespoons butter
- 1 Tablespoon water
- 1 teaspoon vanilla extract
- 6 oz semisweet chocolate chips 1 cup
- 1 large egg
- 1/2-3/4 lb pastel cream mints
Instructions
- In a medium pan heat and stir brown sugar, butter, and water over low heat until butter is melted
- Add chocolate chips. Stir until chocolate is melted. Pour into large bowl and let stand 10-15 minutes, or until cool
- Beat egg into cooled mixture
- Now stir in flour and baking soda until well mixed – dought will be soft.Cover and chill dough 2 hours. Dough will be firm.While the dough is chilling, remove white non-parells from the mints. To do this, carefully use a knife and scrape the balls off or slice off the bottom part of the mint. Set aside
- Shape into small 1″ balls and place them 2″ apart on an ungreased cookie sheet. I like to line the baking sheet with parchment paper to make clean-up a breeze.Bake at 350 F for 8 minutes
- Remove and top each cookie with a mint. Return to oven and bake 2 minutes longer. This makes the mint melty
- Immediately use a knife to spread the melty mint to cover the entire top of the cookie with just a little chocolate border. Make sure to use a new knife between colors
- Place cookies on a cooling rack until completely cooled and mint has once again hardened. Store in airtigh container for up to a week