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After-Dinner-Mint Cookies

  • Servings: 50 cookies
  • Course: Dessert

The whole cookie making process is easier with parchment paper. Roll out the cookie dough between two sheets of parchment paper and it won't stick to the rolling pin and rolling surface. You can also use parchment paper to wrap the dough into a log and store it in the fridge or freezer for later. These slice-and-bake cookies bake more evenly on a parchment paper-lined cookie sheet and slide right off onto a spatula. Slide the parchment with cookies onto the rack to cool.

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  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 1/4 teaspoon mint extract
  • green food coloring
  • 2 1/4 all-purpose flour
  • 1/2 cup finely crushed chocolate sandwich cookies with white filling (about 6 cookies)
  • 1/2 cup semisweet chocolate pieces (optional)
  • 1 teaspoon shortening (optional)
  • Parchment paper


Step 1

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle.

Step 2

Roll one half of dough between two sheets of parchment paper into an 8x7-inch rectangle. Peel off top sheet of parchment paper. Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jelly-roll style, starting from one short side, removing bottom sheet of parchment paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in parchment paper. Chill about 4 hours or until firm.

Step 3

Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut dough into 1/4-inch-thick slices. Place cookies 2 inches apart on parchment paper-lined cookie sheets.

Step 4

Bake in a 375 degree F oven for 8 to 9 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat with remaining roll of dough. If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies. Makes about 50.

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