CIY: Chocolate Mint Cookies

by Kelly L on March 5, 2012

Chocolate Mint Cookies


The Pinspiration | The Source


You know what my Achilles heel is? Thin Mints. Every year, the Girl Scouts win and I buy three boxes. The first box is gone within the day (don’t judge me) and then I start to ration them a bit better.

Basically, I love the chocolate-mint flavor. You know what else I love? Being festive. All of the recipes I’ve selected for March have visible green-ness to them, which means they will be perfect for your St. Patrick’s Day celebrations. Or, you know, to offset all the red that we went through in February. Unless you’re colorblind, in which case, you probably don’t care one way or the other.

Anyway. As a warm-up to the month, I’m kicking things off with a delightful cookie recipe. Everybody loves cookies, right?


IMG 6038 crop CIY: Chocolate Mint Cookies



  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter (2 sticks)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 package (3.4 oz) instant chocolate pudding
  • 1 cup semi-sweet chocolate chips
  • 12 Mint Oreos, crushed into bits


Preheat oven to 350 degrees (Fahrenheit).

In a medium bowl, stir together the flour, cocoa, salt, and baking soda.

IMG 6043 crop CIY: Chocolate Mint Cookies


In another medium bowl, cream together the butter, sugar, and brown sugar.

IMG 6044 crop CIY: Chocolate Mint Cookies


Add eggs one at a tme.

IMG 6238 crop CIY: Chocolate Mint Cookies


Add the vanilla extract and pudding mix.

IMG 6239 crop CIY: Chocolate Mint Cookies



Add the flour mixture to the sugar mixture.

IMG 6241 crop CIY: Chocolate Mint Cookies


Stir in the chocolate chips.

IMG 6243 crop CIY: Chocolate Mint Cookies


Smash your Oreos and then stir them in as well.

IMG 6039 crop CIY: Chocolate Mint Cookies

IMG 6244 crop CIY: Chocolate Mint Cookies


IMG 6245 crop CIY: Chocolate Mint Cookies


Scoop your dough into balls and space them evenly on the cookie sheet. These don’t expand very much so you don’t need to give them a lot of room. I could easily fit fifteen on my sheet instead of my usual twelve, and they never crowded each other for room.

IMG 6249 crop CIY: Chocolate Mint Cookies


Bake for 8-10 minutes until set. (I had to go about 13 minutes on mine because I’d poke them and they still seemed squishy. This is my highly scientific method of determining whether or not my cookies are done. Clearly, I am not a professional.)

Let cool on a wire rack.



chocmint original CIY: Chocolate Mint Cookies



IMG 6267 crop CIY: Chocolate Mint Cookies


Confession: I made this recipe twice because I was displeased with the way my cookies looked the first time. I wasn’t getting that pretty green swirl like the original picture.

I didn’t hear my coworkers complain when I brought in a second batch, though.

They were marginally greener the second time around – the trick is to mix in the Oreos last, and don’t over-mix them in – keep them visible! The green you see is the green you get.

Also, I got a LOT of cookies out of this. I kept track on the second time through and the recipe yielded me 67 cookies of varying size.

[Can regular people actually make this? Is it easy?]  It feels complicated only because it seems like there are a lot of ingredients… but rest assured, it’s actually quite simple.

[Did it require any weird gadgetry or cookware?] As long as you have something with which to crush your Oreos, you should be all set with everything else.

[How much did the ingredients cost?]  The primary ingredients (now including cocoa powder as one of my staples, apparently) I had on hand. Additional items I had to purchase were a bag of chocolate chips (~$3), a package of the mint Oreos ($3-4), and a box of chocolate pudding (~$1).

[Does it taste as good as it looks? Does it only look good because it was so well photographed?] These are heavenly. They smell heavenly coming out of the oven, and they are the absolute most heavenly if you eat them while they’re still a bit warm and gooey. The nice thing about these is that the pudding keeps them moist, so they stay soft and chewy. The other nice thing about these is that the mint isn’t too overpowering – these are definitely more chocolate than mint, but the mint also holds its own. Basically, it’s the perfect ratio.

[Final recommendation]  I made them twice within a week, if that tells you anything. If it doesn’t tell you anything, clearly that means you’re not paying attention and I’ll have to spell it out for you: GO MAKE THESE, THEY ARE AWESOME.

Born, raised, and currently living in one of those states in the middle that nobody can locate on a map, Kelly has been writing some nonsense or another since she was old enough to string words together. A recovering perfectionist and an unapologetic daydreamer, she spends her free time browsing the Internet with more tabs open than any one person should be able to navigate, getting irrationally angry about misplaced apostrophes, and using her degree in graphic design to awkwardly Photoshop her face onto various other images. She speaks fluent sarcasm and is working on mastering the art of verbal flailing. She also loves to take pictures – both of the artistic variety and the “that’s going on facebook, isn’t it?” variety. She carries a camera everywhere she goes and is always looking at the world through the eye of a lens. She’s also that one person in the group who always insists on a photo op – you’ll thank her later. She has a ridiculous addiction to ice cream, Diet Mountain Dew, anything pumpkin-flavored, and Target.
 CIY: Chocolate Mint Cookies
Kelly L
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