After Eight Cookies. You’re Welcome.

Mint chocolate cookiesThese cookies are to die for. Seriously. Don’t cheap out at use the no-name chocolate mints – be sure to buy After Eight brand mints. One for the cookie, one for me…

Mint Chocolate Cookies

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 boxes After Eight mints

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until well blended. The dough will be a bit greasy. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into balls and place on a parchment paper lined cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking divide each mint in half. After the cookies come out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Let cool completely before stacking.

 

10 Comment

  1. JodyR says: Reply

    Well, that’s my Xmas cookies sorted. Thanks!

  2. Katie says: Reply

    Oh my god. Pinned it. SO making these.

  3. Leslie says: Reply

    Yummy!

  4. Tamara says: Reply

    These look incredible. If they’re as amazing as your ginger cookies, my ass is going to be in serious trouble.

    1. Charity says: Reply

      Do you happen to have the recipe handy for these ginger cookies?

      1. admin says: Reply

        I do!

        Ginger Cookies

        4-1/2 cups all-purpose flour
        1 tbsp and 1 tsp ground ginger
        2 tsp baking soda
        1-1/2 tsp ground cinnamon
        1 tsp ground cloves
        1/2 tsp salt
        1-1/2 cups margarine, softened
        2 cups white sugar
        2 egg
        2 tbsp water
        1/2 cup molasses
        1/4 cup white sugar

        Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

        In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

        Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

  5. Brooke says: Reply

    I am nervous to make these. TWO BOXES of after 8 mints? Freak it looks SO GOOD.

  6. Genius. But, I hate mixing mint and chocolate. Seems wrong.

  7. […] Banh Mi in a crockpot, spanikopita, red velvet whoopie pies, homemade Bounty bars, ginger cookies, After Eight mint cookies and much, much […]

  8. Kristina says: Reply

    Quick question: how many cookies is this supposed to make? Thanks!

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