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Starlight Mint Chocolate Cookies

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2-1/2 cups flour
1 teaspoon baking soda
3/4 cup sugar
3/4 cup brown sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla
3 to 4 packages Andes candies mints, unwrapped

Starlight Mint Chocolate Cookies

A tender and crisp cookie (not an easy combination to achieve!) is wrapped around a chocolate mint in this irresistible recipe.

  • Serves 60
  • Easy

About This Recipe

I have to make this recipe for Starlight Mint Chocolate Cookies every Christmas for my husband’s family. This Christmas, I used an older version of the recipe, which is available everywhere online, and they just weren’t as good. In my version, I increased the butter and brown sugar in the recipe, and cut the flour way down to get these super thin, ultra crisp, and tender brown cookies with the chocolate mint candy filling (I always use Andes Candies mints). I won’t make them the old way again now that the recipe is saved here!

These cookies are easy to make; they are just fussy and take a bit of time. Make sure that you don’t use too much flour; always spoon flour into a measuring cup instead of dipping the cup in the flour (Giada, I’m looking at you!).

And the chilling time is absolutely essential. Because the cookie has less flour, you have to chill it or the dough would be unworkable.

Now that I have the correct version of the recipe safely on my site, I feel better. Try these! You’ll love them.

Tips for making the best Starlight Mint Chocolate Cookies:

  • Measure the flour correctly! Spoon the flour into the cup, don’t use the cup to scoop out flour.
  • Don’t mix the dough very long; just until the ingredients are combined.
  • Chill the dough before baking or it will be too soft. In fact, do this for every cookie you make.

Why this recipe works:

  • The lower amount of flour lets the cookies spread more in the oven, so they are thin and crisp.
  • More butter than the original recipe makes the cookies very tender.
  • You do not need to leave eggs out at room temperature before using them in baking; that’s a myth. I also don’t like doing that for food safety reasons. Use eggs cold from the fridge; it will be fine.
  • Be sure to space the cookies 2″ apart on the cookie sheet or they will run into each other. That may happen anyway – just use a knife to cut them apart and then put them onto racks to cool.

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Preheat the oven to 350°F


Sift the flour and baking soda together and set aside.


In a large bowl, combine the two types of sugar with the butter. Beat until fluffy.


Beat in the eggs and vanilla. Then stir in the flour mixture until combined.


Cover and chill the dough for at least 4 hours.


Shape a scant tablespoon of the dough around a mint, making sure the mint is covered with dough. Place on a cookie sheet (preferably an insulated one), 2" apart.


Bake the cookies for 9 to 12 minutes or until they are golden brown. Let stand on the cookie sheets for 1 minute, then put onto wire racks to cool. Store covered at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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