French Mint Cookies


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There’s something enduringly appealing about the chocolate mint connection. It’s a flavour combo that never fails to impress. These are decadent fudge cookies, with crackly tops and a texture midway between cookie and brownie (think crisp edges and fudgy insides - like a truffle cookie). Warm, out of the oven, they are anointed with a York ® Peppermint Patty or After Eight ® Mint.


  • 6 ounces, semi-sweet chocolate, melted and cooled
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed firm
  • ¾ cup white sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon mint oil or extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips
  • 24 small peppermint chocolate candies such as York ©


Preheat the oven to 350°F. Stack two baking sheets together and line top one with parchment paper.

For Chocolate Topping, melt the milk chocolate chips and keep warm.

In a mixer bowl, fitted with the paddle attachment, cream the butter, brown sugar and white sugar. Blend in egg, vanilla and mint extracts and blend in the melted chocolate. Fold in the flour, baking powder, baking soda, salt and semi-sweet chocolate chips.

Form dough into walnut sized balls and place, evenly spaced, on baking sheet. Bake until just set, about 12-14 minutes.

Remove from the oven and immediately place an After Eight Mint (or peppermint patty) on top of each cookie and press gently. In a few minutes, gently smear melting mint to ice top of cookie.

Chill slightly or leave to set at room temperature.