Double Chocolate Mint Cookes

This recipe came from a cookbook that I just received from Tate’s Bake Shop.  The first time I had ever heard of Tate’s was in a Rachael Ray magazine where they rated best chocolate chip cookies.  Since I fancy myself a bit of a chocolate chip connoisseur I was intrigued.
But sometimes the universe works in funny ways and I was contacted by the nice people over at Tate’s not only to sample their cookies, but also to take a gander at their new cookbook.
The cookbook is not picture heavy..something I usually prefer, but instead is loaded with recipes that they serve right in their sweet Hampton’s shop ~ no copy-cat recipes here!
I thought I would try the season appropriate Double Chocolate Mint cookies for the maiden baking voyage.
They turned out to be the perfect combo of chocolate and mint…just a touch of the minty and loads of chocolate.

 

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Double Chocolate Mint Cookes plus a Giveaway!


Ingredients:

  • 1 1/2 c. semi sweet chocolate chips
  • 2 1/2 c. AP flour
  • 1 1/2 t. baking soda
  • 3/4 t. salt
  • 1 c. salted butter, softened
  • 2/3 c. sugar
  • 1/3 c. packed dark brown sugar
  • 2 t. vanilla
  • 2 eggs
  • 1 4.7 oz. box Andes Creme de Menthe Candies unwrapped and broken in half
  • *I adapted this part and used Andies Peppermint Crunch Baking chips that I found in the baking section of my supermarket (pictured below)
  • 1 cup semisweet chocolate chips

Instructions:

  1. Preheat to 375
  2. Prepare cookie sheets by greasing them or lining with parchment
  3. Melt 1 1/2 cups semi sweet chips over double boiler or in microwave until just melted. Set aside to cool to room temperature.
  4. Combine dry ingredients in small bowl, set aside.
  5. In a large mixing bowl combine butter, sugars and vanilla. Beat them together until creamy. Add eggs, scrape down the sides of the bowl and mix again. Add the melted chocolate and beat ingredients until light and fluffy.
  6. Add the flour mixture and mix until just combined. Add the Andes Candies and 1 c. chocolate chips. Stir until combined.
  7. Drop mixture by rounded tablespoonfuls or with a small ice cream scoop into the prepared cookie sheets.
  8. Bake for approx. 10 minutes until they spread and centers don’t look wet.
  9. Let stand for 2-3 minutes on cookie sheets and then transfer to cooling rack.

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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179 Responses
  1. Alisha

    At first I thought I'd keep the cookbook, give the cookies, but now I'm thinking I just might have to sample some of those cookies. You know, purely in the name of science.

  2. Shauna

    Leave the gun, take the cannoli. I mean, share the cookies, keep the cookbook.

    And thanks for alerting me to those Andes bits…a new holiday thing to scour the stores for!

  3. Sue

    Let's see…how about I keep some, and share some! The last photo of your cookie is calling to me! I need to buy some of those mint chips:)

  4. Ms. Morgan

    I have to admit. If you had asked me any other year…any other month…I would have said I was keeping it for myself (but of course sharing with friends and family). However, this year is different. One of my best friends (a woman who for many years could hardly boil water but could turn out cakes that would make your head spin) is going through a hard time right now. She, her husband and their 18month old live with her parents and sister (helping with ailing parents and other medical issues)…I found out over the weekend they're losing their house. It's going up for auction (can't pay the bills on only one person's income) and they don't know where they'll be for Christmas. I've already started buying presents for the baby and planned to bake a tin full of cookies for the rest of the family. If I were to "win" this prize it'd go right to my bff. <3 her so much.

  5. suburban prep

    I would so love to have these for myself. So perhaps I will do the next best thing and give them to my husband and then I would be able to have a taste of them.

  6. Kate H.(www.sprinkletherapy.blogspot.com)

    I'll definitely have to try this recipe! I love mint chocolate and peppermint anything! I'm a fan of yours!

  7. CaryManda

    So, i'd have to keep the book for me. ( i looooove them and collect them!)
    But, I would TOTAlly share my goodies with my whanau! 🙂

  8. Maddie Mae

    Not going to lie, I would keep the cookie book to myself as a little birthday present, BUT I know someone very special that would get those cookies. His cookie jar needs to stay filled at all times! And I've already liked and fanned you as much as I could. Sooo… 🙂

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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