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Chocolate-Mint Cookies With Peppermint Icing

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“I like this one on my cookie tray at Christmas. It's unusual. A really old Betty Crocker Recipe. If you REALLY love mint, try adding a few tbsp. of crushed peppermint candies to the batter or the White Icing. (There is no baking powder or soda so they are dense and will not rise and change shape like regular dough but you can add 1/2-1 Tsp. of either one to the dry ingredients if you prefer a different cookie taste and texture)”
3 Dozen

Ingredients Nutrition


  1. Preheat oven to 375'.
  2. In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
  3. Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
  4. Take a drinking glass and flatten each cookie to about 1/4 inch thick.
  5. Bake cookies until set, Approximately 8-9 minutes.
  6. Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
  7. Frosting:
  8. Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
  9. Chocolate Drizzle Icing:
  10. In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
  11. Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).

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