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5 from 1 vote

Chocolate Mint Cookies

Quick and easy to make, these cookies use fresh mint, so are ideal for the summer months. They make a great accompaniment to vanilla or strawberry ice cream.
Prep Time20 mins
Cook Time10 mins
Resting Time1 hr
Total Time1 hr 30 mins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: biscuits, chocolate sauce, cookies, mint
Servings: 16 cookies
Calories: 84kcal
Author: Choclette


  • 100 g (½ cup) plain chocolate
  • 90 g (6 tbsp plus a bit more) brown sugar
  • 3 sprigs of fresh spearmint (about 10 leaves)
  • 1 large egg - I used a duck egg
  • 100 g (½ cup) wholemeal spelt flour
  • ¼ tsp baking powder


  • Melt the chocolate over a bowl of hot water (or a double boiler on medium low).
  • Whizz the sugar, in a blender or food processor, with the mint until the leaves are finely chopped.
  • Beat in the egg.
  • Mix in the melted chocolate.
  • Sift in the flour and baking powder. Mix until just combined.
  • Leave to cool and rest for an hour.
  • Spoon teaspoonfuls onto a baking tray lined with a silicone mat or baking paper (parchment paper, not wax paper).
  • Bake at 170℃ (325℉, Gas 3) for 10 mins.
  • Leave to cool for a couple of minutes then lift onto a wire rack to cool completely.


US measures and temperatures are in brackets.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.


Calories: 84kcal | Carbohydrates: 12.4g | Protein: 1.9g | Fat: 3.3g | Saturated Fat: 1.7g | Cholesterol: 12mg | Fiber: 1.2g | Sugar: 7.1g | Iron: 0.7mg