Giant Chocolate Fudge Mint Cookie
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Celebrate St. Patrick’s Day with this fabulous giant chocolate fudge mint cookie. The fudgy chocolate cookie base has pieces of Andes Mints mixed in the cookie and also on top.
The cookie has a nice chewy center with a lightly crisp edge, and the mint level in this is perfect!
This giant cookie makes a great gift. I purchased some 10 inch pizza boxes from Amazon that I use to package them. They are thin cardboard like the boxes that Crumbl uses. You can find thicker ones, if desired, but the thin ones work great and cost less!
I have some checkered waxed paper sheets from Amazon too. They are about 10 inches square. I taped 2 sheets together to have some overhang. You can even use a sheet and glue to the outside to decorate the box too!
Ingredients to make a Giant Chocolate Fudge Mint Cookie
- BUTTER
- BROWN SUGAR
- WHITE SUGAR
- EGGS
- VANILLA
- ALL-PURPOSE FLOUR
- UNSWEETENED COCO POWDER
- BAKING SODA
- SALT
- ANDES MINT BAKING CHIPS
how to make a giant Chocolate Fudge Mint Cookie
Start by partially melting the butter in a microwave safe bowl in the microwave. You want it to be half liquid and the other half soft.
In a bowl, beat the butter and sugar with a mixer until light and fluffy. I use my trusty electric hand mixer here.
Now, you’re only going to use the egg yolk from the egg for the cookie. One whole egg is too much for this dough. Plus, the egg yolk helps give the cookie a chewy texture.
Add in the egg yolk and vanilla. Mix until smooth. Add flour, cocoa powder, baking powder and salt all at once and mix to combine.
Fold in 1/2 cup of the Andes baking pieces and form the cookie dough into a large ball. Put the last 1/4 cup of baking pieces in a bowl. Press the dough ball down to make it flat with the baking chips.
Place the flattened dough onto a parchment paper lined cookie sheet. Flatten the dough out further so it’s about 3/4 of an inch in thickness. Bake the cookies for 12-14 minutes until the edges set and the center looks set, but still soft. The cookie will be about 6 inches when finished.
Place the baking sheet on a cooling rack and allow the cookie to cool completely on the baking sheet. This will ensure that we fully cook the cookie and that it doesn’t break. If you attempt to move the cookie before it fully cools, you might break it.
frequently asked questions
How do I determine when the giant cookie has finished baking?
The cookie finishes baking when the edges set and turn slightly crunchy, and the center remains slightly soft. It will continuing to set as it cools, so be careful not to overbake it.
Can I make smaller cookies instead of one giant cookie with this recipe?
Yes, you can divide the dough into smaller portions and shape them into individual cookies if you prefer. Adjust the baking time accordingly, as smaller cookies will bake faster than one giant cookie.
What if I can’t find the Andes Mint baking pieces?
You can buy Andes Mints and chop them up to make your own baking pieces. Or, Guittard makes some green mint baking chips.
How do I store leftover giant mint cookie?
Store the leftover cookie in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and place in the freezer for longer storage.
For more cookie recipes, try:
- Mint Chocolate Chip Cake Mix Cookies
- Giant Frosted Sugar Cookie
- No Roll Sour Cream Sugar Cookies
- Fudgy Brownie Cookies
Giant Chocolate Fudge Mint Cookie
Real Mom Kitchen
Equipment
Ingredients
- 3 Tbsp butter
- ¼ cup brown sugar
- 1 Tbsp granulated sugar
- 1 egg yolk from a large egg
- ½ tsp vanilla
- ½ cup flour
- 2 Tbsp unsweetened cocoa powder
- ⅛ tsp baking soda
- 1 pinch table salt
- ¾ cup Andes Creme de Methe Baking Chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Set aside.
- Partially melt the butter so about half is liquid and the other half is super soft. Add it to a large bowl along with both sugars.
- Beat together with a mixer until light and fluffy. Mix in egg yolk and vanilla until smooth. Add flour, cocoa powder, baking powder, and salt all at once and mix until a soft dough forms.
- Fold 1/2 cup of the baking chips into the dough. Form dough into one large ball.
- Add the remaining 1/4 cup baking chips in the bottom of a bowl. Press the ball of dough into the bowl of baking chips to flatten. Place on the prepared baking sheet baking chip side up. Continue to flatten the cookie to be about 3/4 inch thick.
- Bake at 350 degrees for 12-15 minutes, or until set on the edges and slightly soft in the middle. I recommend checking at 10 minutes to be safe.
- Remove from oven. Place the baking sheet on a cooling rack and allow the cookie to cool completely on the pan. Makes 1 giant cookie.
Nutrition
This recipe is adapted from Our Best Bites.
