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Frango Mint Chip Cookies


Minty and filled with chocolatey-goodness, these cookies straight out of the oven are the perfect sweet treat with a ooey gooey center. Bake these for your friends and family any time of the year, especially when you're craving that classic mint and chocolate cookie combination.

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  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup Marshall Field's Frango mints, grated or very finely chopped
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup nuts, chopped
  • 1 1/2 cup Frango mints, chopped
  • 2 1/4 flour, unsifted


Servings 12
Preparation time 20mins
Cooking time 35mins


Step 1

Cream butter shortening and sugars until light, fluffy, and well-combined.
Add eggs, vanilla and 1/4 cup grated Frango mints. Beat until creamy and well-blended. Sift flour, baking soda, and salt together in a separate bowl.

Add sifted ingredients to beaten egg mixture, blending carefully. Beat for about 20 seconds. Fold in chopped nuts and 1 1/2 cups chopped Frango mints. Beat for 30 seconds.

Drop heaping teaspoons of cookie dough on to greased cookie sheets, allowing at least 1-inch space between cookies.

Bake in preheated 375°F oven for 8 to 11 minutes. Remove cookies from cookie sheet and allow to cool on rack.

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