Tate's Mint Chocolate Chip Cookies are buttery, crisp and perfectly sweet with just the right amount of peppermint, earning them a spot on the Taste of Home Awards list.
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Some people swear by the combination of chocolate and peanut butter, chocolate and orange, or chocolate and raspberry. While I like those flavors together, I don’t love them in an I’ve got to have one more bite kind of way. In other words, they aren’t chocolate and mint—the most elite pairing. From mint chip ice cream and peppermint patties to holiday peppermint bark, you can’t convince me that the sweet and cooling blend of cocoa and mint isn’t the best.
So it’s no surprise one of my all-time favorite sweets is Thin Mints, the ever-popular Girl Scout cookie. I always buy extra and freeze them, but since my stash only lasts so long, I eventually give in and hunt for other chocolaty mint cookies. Most fall short: Either they lack a rich chocolate taste or the mint is so heavy it’s numbing. Then I tried Tate’s Mint Chocolate Chip Cookies and let me tell you, this crispy minty cookie dethroned my favorite Girl Scout treat and earned a spot on the Taste of Home Awards list.
Tate's Mint Chocolate Chip Cookies
Thin and Crispy Cookies for the Win
I bake all types of cookies at home, but no one else in my house loves mint the way I do, so I get outvoted when I suggest homemade mint chocolate cookies. But let’s be real: Sometimes I’d rather have a store-bought cookie anyway, especially when I’m craving a thin and crispy one.
When I first opened the Tate’s bag, a waft of peppermint puffed out, mingling with chocolate, toasted butter and brown sugar. As I pulled one out of the package, I was surprised that it looked like a regular thin chocolate chip cookie—if it wasn’t for the delicious smell, I wouldn’t have guessed its minty kick.
The cookies are slightly sandy, like shortbread, yet sturdy enough not to dissolve into a pile of crumbs. Peppermint is infused throughout, but since the cookies have a modest sprinkling of chocolate chips instead of a full chocolate coating, each bite varies in chocolate intensity.
I usually use peppermint extract at home, but it’s so potent that it can easily dominate a recipe if you add too much (I was once instructed to flick a single drop off a toothpick into cookie batter to keep it in check). Even a mint lover like me can recognize when peppermint extract has gone too far. Tate’s Mint Chocolate Chip cookies use peppermint oil, creating a slightly softer, yet full-flavored peppermint experience. Coupled with the buttery base, the mint tastes creamy and fresh, not spicy.
Now All You Need Is Milk
The cookie’s crisp texture is perfect for dipping into a glass of milk, which got me thinking about what else I could make with it. I started saving broken cookies and sprinkling them over pudding for crunch or mixing them into vanilla ice cream for my own custom mint cookie ice cream. Since the cookies soften when layered with cream or custard, I’m already planning a minty twist on Ina Garten’s mocha chocolate icebox cake and a springy variation on tiramisu, using the cookies instead of ladyfingers.
Tate’s cookies are widely available in grocery stores across the country (I picked mine up at my nearest ShopRite) as well as online through Amazon or directly through the Tate’s website. One quick note in case you are having deja vu: Tate’s Mint Chocolate Chip Cookies originally launched a few years ago as a limited-time, seasonal flavor, but they are now a permanent, year-round option. I can’t say that’ll stop me from stashing a bag in my freezer—for cookie emergencies, of course.
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