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Choc-mint cookies


  • 125g unsalted butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly whisked
  • 200g (1 1/3 cups) plain flour
  • 35g (1/3 cup) cocoa powder
  • 65g (1/3 cup) dark chocolate bits
  • 6 x 20g Nestle Mint Patties
  • Dark chocolate, melted, to decorate
  • Crushed Nestle Peppermint Crisp, to decorate


  • Step 1 - Use an electric beater to beat the butter, caster sugar, brown sugar and vanilla in a bowl until pale and creamy. Beat in egg. Sift flour and cocoa over butter mixture. Add chocolate bits. Stir to combine. Turn onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap and place in the freezer for 20 minutes to rest.
  • Step 2 - Preheat oven to 180C/160C fan forced. Line baking tray with baking paper. Roll out the dough between 2 sheets of baking paper until about 1cm thick. Use a 9cm round cutter to cut a disc from dough. Use fingers to shape into a 12cm disc. Top with a mint pattie, face-side down. Fold over dough to enclose pattie and press to seal. Place seam-side down on the tray. Repeat with remaining dough and mint patties, re-rolling scraps of dough, to make 6 cookies. Bake for 15 minutes or until just firm. Cool slightly.
  • Step 3 - Drizzle with melted chocolate and sprinkle with peppermint crisp.

Recipe Ingredient

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