As you can see from my cookbook scribbling above, I made these cookies for the first time before I thought to start writing down the date. I would love to know when I first made these cookies and really got into making cookies. It’s a snapshot back in time.
I like remembering how old my sons were and how the kitchen looked. For one minute — I’m back in that moment. But only a minute. It’s nowhere I’d like to stay, but I don’t mind a brief revisit.
But there’s no way of knowing my date of discovery now. It’s part of why I write in my cookbooks (and why I think you should too). My youngest son has long had these soft double chocolate cookies near the top of his “must make” cookie request list.
Please jump down to the recipe for Chocolate Mint Cookies below or stick around for cookie talk.
Recipe for Pillsbury’s Supreme Chocolate Mint Cookies
I found the recipe in my Best Cookies cookbook by Pillsbury. It has seen better days. You would think it had been through an apocalypse or passed through the hands of a roomful of toddlers. Nope, it’s experienced a lot of reading and baking over the past decade since I purchased it second-hand. A lot, a lot of use.
As you know, I make cookies often. It’s rare to walk into my kitchen and NOT find a container of homemade cookies. I like portable snacks. Scratch that. I like a SWEET portable snack.
While I’m always on the hunt for my next favorite cookie, I have a substantial list of “favorite cookies.” Okay, I don’t know if there is a limit for a list of favorites, but mine may be well past the maximum load. But jeez, when you have delicious breakfast cookies, everyday kinds of cookies, and cookies for special occasions that take a little more effort, that right there adds a lot to the list.
Throw in Christmas cookies, and there’s no way you can have a top 10 list of cookies. Right?!!?
Soft Chocolate Chip Cookies with Peppermint Chips
These chocolate mint cookies are the bomb diggity. Yes, they are so good that my vocabulary suddenly channeled the 1990s. Next, I’ll throw in words like “dope,” “wurd,” and “sweet.” Hmm. Well, that last one works well, at least.
While I know hard cookies make great coffee dippers, my baking leans toward soft cookies. But, I admit I sometimes leave cookies out to achieve the perfect hardness level to accompany my morning coffee; these cookies possess the perfect softness.
Your teeth sink into these and, what, with the cocoa powder and the bursts of peppermint … well, it’s practically magical. You see, unlike other cookie recipes that include peppermint, these start with a soft chocolate cookie base. The peppermint flavor comes from peppermint chips and not from peppermint extract.
If you want a bigger hit of peppermint, after you bake the cookies, you can make the optional chocolate glaze. The glaze is a mix of granulated sugar (not powdered sugar), butter, cocoa powder, a little milk, and vanilla extract. Sub in peppermint extract for the vanilla extract.
Yes, yes, I am a big fan of all things mint. Tea, cookies, ice cream … fresh mint or dried or peppermint extract, I don’t care. I love it. It’s the same with my youngest son (he eats certain varieties of fresh mint out of the herb garden, even). My oldest, however, does not share the same peppermint love, and he STILL loves these cookies. #Facts.
A Chocolate Cookie You Can Sink Your Teeth Into
This is a recipe for the perfect chocolate cookie that happens to include mint. I use chocolate mint-flavored chips or mint chips. While I’ve made this cookie recipe by swapping in other chip or chocolate chunk flavors, please do try it with mint chips (or the chocolate chips with mint flavor) first to get the full (delicious) effect.
Since I know you’ll ask anyway, I have used white chocolate chips and peanut butter chips in these cookies. Try them with milk chocolate chips, dark chocolate chips, or chocolate chunks with the glaze (and then use peppermint extract in the glaze) for a double chocolate mint chip cookie. Wait. That would be a triple chocolate mint chip cookie if you use the chocolate mint-flavored chips.
You can’t go wrong with chocolate chip cookies in any form. I quite like the sound of a double chocolate mint cookie, though, don’t you?
The mint chips are so good. I’ve only subbed other varieties when I realized I was out of peppermint chips. The other non-mint chip versions are excellent, but peppermint hits all the right notes. I used my last bag of Nestle Tollhouse Peppermint Truffles in the most recent batch I made. Goodness, that was good stuff.
I like that these chocolate chip cookies don’t use Andes mint cookies, Andes mints, Andes candies, or a thin mint cookie, or any other prepackaged cookie or candy. I prefer that my pantry staples don’t require buying cookies when I’m trying to BAKE cookies.
So, my pantry (really, it’s a baking drawer with a mess of dry ingredients like brown sugar and flour and all things chocolate chips), includes white peppermint chips and attractive green-striped Andes mint chips. Note: those Andes mint chips are the answer to avoiding hacking up Andes Candies or messing with chopped Andes mints to create baking chips. Oh, and the sweet mini green mint chip. They are an adorable bulk package of peppermint chips I picked up in an Amish shop last summer.
Always take a moment to scout around your favorite grocery stores in November so you have the best chance of scooping up some mint flavor baking chips. If you wait until December, people like me will have already nabbed them.
Will You Make the Chocolate Glaze for These Chocolate Mint Chip Cookies?
This is the cookie recipe my youngest son has requested for years. Once upon a time, my oldest thought they were okay, ho-hum, and nothing to write home about. I’m not sure what happened, other than a few years of growth, but now he keeps asking for these chocolate mint cookies too.
The original recipe calls for a chocolate glaze. I have yet to make it. I likely baked these chocolate cookies the first time, tried one, and decided they were fantastic “as is.”
I include the chocolate glaze recipe if you want to try it (remember you can substitute mint extract for the vanilla). It would add a lovely visual something-something. If you decide to make the mint cookies with the glaze, I’d love to know your thoughts. I hate to add extra steps, but if it’s worth it … well, I’m in.
If you use parchment paper to line your cookie sheet, you could transfer your cookies to the parchment paper (either on the cooled cookie sheet or just scoot the paper to your countertop) and glaze them there. That way, you can catch any drips for easy cleanup.
Pillsbury Cookbook Review
I discovered this cookie cookbook at my friend Cathy’s house a decade ago. Hers has the dust cover and is in fantastic shape. Mine is an embarrassment. But it’s so loved, that has to mean something, don’t you think?
Then as now, I find it fun to stumble upon the books I want in a bookstore, thrift store, or at random places like yard sales or library book sales. But this was a cookbook I decided I needed right then. I’m glad I did.
In the years that have followed, I’ve made a minimum of a dozen recipes. I’ve filled in the front cover with a list of the things I’ve baked. Some of these cookie recipes are holiday staples on my Christmas cookie tray. Others make frequent appearances around snack time because we love them so much.
Digging into the Pillsbury Best Cookies Cookbook
Count on Pillsbury cookbooks for on-point organization. They make sense. If you want a cut-out cookie, head to the cut-out cookie chapter. If you want a drop cookie, then you know where to go.
Yes, this cookbook does do that holiday cookie chapter found in many other cookbooks. It’s forgivable. The recipes almost scream, “Christmas! Valentine’s Day!” or whatever other holiday they point to, what with the shapes and the type of cookie.
As you can almost see above, I’ve made a lot of different kinds of cookie dough out of this cookbook. I did a quick count. Eleven. That’s how many cookies or bars (or brownies) I’ve baked out of here. How much baking sheet washing does that translate into, do you think? I probably don’t want to know.
But, of course, I can’t stop there. I have a cookie recipe (or twenty) on the list. There’s always a list. It never ends, does it? But that’s also the fun of it.
Inside the Pillsbury Best Cookies Cookbook
This 256-page, 7.76 x 0.81 x 8.77-inch cookie cookbook offers a variety of features designed to make choosing a recipe and baking cookies simple. I like the colored sidebars that offer up handy kitchen tips, substitution ideas, ways to “Make It Special,” a “Recipe Fact,” or information (such as more info on nutmeg or raisins) relevant to your recipe.
The top of the page shows an orange line underneath the title. Off to the opposite end of the page, there may be points marked “Kid Pleaser” or “Chocoholic’s Choice” for all the cocoa powder, chocolate chunks, and dark chocolate you can handle. If I see a recipe noted with “Editor’s Favorite,” then I’m in. Like this Double Chocolate Mint Cookie, those recipes haven’t let me down yet, either.
- Cookie Know-How
- Drop Cookies
- Hand-Formed Cookies
- Refrigerator Cookies
- Rolled Cookies
- Bars and Brownies
- Holiday Cookies
- Bake-Off Favorites
The “Holiday Cookies” chapter contains more than Christmas cookies (though there are many more Christmas cookies than other types). You’ll find Almond Raspberry Hearts, Shamrock Mint Cookies, and Rugalach. It makes you want to grab a baking sheet, check the calendar for a holiday, and get started baking all the things.
But it’s a clean cookbook. Not my copy, of course (haha). Most recipes only share the page if there’s an extra-long recipe. In that case, it may finish up on the next page. But it’s all still legible. Ingredients are listed in bold-faced font, as are the yields and high altitude instructions (if there are any changes, that’s where the difference is recorded).
I like that the book includes a few full-color images and colorful (yet helpful) features on the pages. It’s a size that won’t overpower your bookshelf. It’s a fave!
Recipe for Chocolate Mint Cookies with Chocolate Glaze
Supreme Chocolate Mint Chip Cookies
Chocolate Cookie Dough
- 4 Cups Flour
- 1 Cup Unsweetened Cocoa
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt I use 3/4 salt.
- 1 1/2 Cups Sugar
- 1 Cup Brown Sugar Packed
- 1 1/2 Cups Butter Softened
- 3 Large Eggs
- 1 10-Oz Package Mint-Flavored Chocolate Chips or Mint Chips
- 2 Cups Sugar
- 1/2 Cup Unsweetened Cocoa
- 1/2 Cup Butter
- 1/2 Cup Milk
- 1 teaspoon Vanilla Extract or you can swap 1 teaspoon of Peppermint Extract (as listed in the cookbook)
- 350* oven. Line cookie sheets with parchment paper. Set aside.
Make the Cookie Dough
- In a large bowl, combine the dry ingredients: flour, 1 cup cocoa, baking soda, and salt.
- In the bowl of an electric mixer, beat 1 1/2 cups sugar, brown sugar, and 1 /12 cups butter until fluffy and light (it will take roughly five minutes).
- Add the eggs, one at a time. Beat well after each addition.
- Add the blended dry ingredients. Mix until there are still many streaks of flour left.
- Pour in the baking chips. Now, mix just until combined. DO NOT OVERMIX.
- Using a 1 1/2 Tablespoon cookie dough scoop, drop cookie dough 3 inches apart on parchment paper-lined baking sheets.
- Slightly flatten with the tines of a fork.
- Bake 350* for 8 to 10 minutes or until the cookies look set. DO NOT OVERBAKE.
- Cool on the baking sheet for a minute so the cookies firm up enough so you can move them to a cooling rack.
Make the Chocolate Glaze:
- In a medium saucepan, combine all of the ingredients EXCEPT for the extract.
- Bring to a boil and boil for one minute.
- Remove from the heat and then stir in the extract.
- Let the saucepan cool OFF the heat for 5 to 10 minutes or until it's cooled. Then, beat until smooth and spreadable.
- Glaze the cooled cookies. Let the cookies sit out until the glaze sets. Then, store them in a plastic reusable container so they maintain their softness.
Pillsbury “Best of” Cookbooks
Are you looking for more of these excellent “Best of” cookbooks? Pillsbury published a few of these around the same time. Enjoy!