Thursday 20 June 2013

Mint Chocolate Chip Cookies

Mint Choc Chip Cookies
My local supermarket has recently been selling their 'bakery' cookies at just 50p a bag and the kids have been pestering me every time we have stepped foot in the store to buy some. On a couple of occasions I have given in and bought some but always at the back of my mind is the thought, “but I could easily make these myself.” The simple reality of life is there really isn't enough hours in the day to do and make everything. However, when there is just a small amount of time available these cookies are the thing to make.

To give them a hint of mint I used some of the clear mints I had left over from my Triple Mint Chocolate Cake. I did think about adding some mint extract to mix then crossed it out in my notes, added it again and then substituted vanilla extract. Once tasted I'm glad I left the mint extract out as the mint sweets give plenty of mint flavouring. I used a bar of Basics dark chocolate which I gave a good bashing with my rolling pin. I used the same method to crush the mint sweets but put them first into a plastic bag to stop them from flying everywhere. These are definitely a good thing to make when you want to take your anger out on something! The dark chocolate combined with the cocoa powder makes for quite a rich cookie so use milk chocolate if you want something less intense.

With the mint and chocolate combination I am forwarding this for Choclette at Chocolate Log Blog and Chele at Chocolate Teapot We Should Cocoa challenge. This month's host Victoria at A Kick At The Pantry Door has decided the theme should be mint.

Makes 12

Equipment: 2 baking trays, greased or lined, rolling pin or other crushing implement, electric whisk


5oz (140g) Plain flour
1oz (30g) Cocoa powder
½ tsp (2.5ml) Bicarbonate of soda
4oz (110g) Unsalted butter, softened or baking spread
5oz (140g) Caster sugar
1 Large egg
½ tsp (2.5ml) Vanilla extract
3½ oz (100g) Dark chocolate chips or bar of chocolate broken up
2oz (50g) Clear boiled mints, crushed


1. Pre-heat the oven to 190°C/Gas mark 5.
2. In a bowl sift the flour, cocoa and bicarbonate of soda together and put to one side.
3. Cream the butter and sugar together with an electric whisk.
4. Beat in the egg and the vanilla extract.
5. Add the dry ingredients then stir in the chocolate until combined.
6. Spoon the mixture onto the baking trays leaving room for the cookies to spread.
7. Bake for 15-18 minutes until set and then cool on a wire rack.


  1. I always think the exact same when I see the supermarket cookies - or pretty much anything these days! I'm the crazy lady in the aisle muttering 'I could do that better myself'!! I don't think I could top these though, they look beautiful. Thanks for entering WSC x

    1. Thanks the lovely comment! I think I'm going to experiment with some other flavours as well.

  2. Using mint sweets is a fun idea and your biscuits sound delicious. Your biscuits will be heaps better than the supermarket ones. Thanks for entering them into We Should Cocoa :)

  3. I was surprised at how well the mint flavour came through once baked. I may try them with some other boiled mint sweets.


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