March 29, 2017

Triple Chocolate Mint Swig Cookies

Triple Chocolate Mint Swig Cookies: chewy chocolaty chip cookies with layers of mint and chocolate.

Triple Chocolate Mint Swig Cookies by A Teaspoon of Home

I hope I’m not the only one who loves a good chewy rich cookie! Swig has been a heaven sent in curbing my cravings of caffeine and my sweet tooth with their delicious cookies. We love stopping by for drinks and walking away with a cookie to share.

At first we were addicted to their sugar cookies, then moved to the dirtball and are now on an oatmeal chocolate chip cookie craze. Sometimes it’s fun to create favorite treats at home and this recipe will blow you away! Triple chocolate mint swig cookies are simple to make and delicious to eat!

Triple Chocolate Mint Swig Cookies


  • Cookies:
  • 1/2 c butter, room temperature
  • 1/2 c shortening
  • 1 1/2 c sugar
  • 1 c sour cream
  • 2 t vanilla
  • 3/4 c unsweetened cocoa
  • 3 1/2 c flour
  • 1 t baking powder
  • 1 t salt
  • 1 c semi-sweet chocolate chips
  • Shaping cookies:
  • 1/4 c sugar
  • 2 (4 oz) packages of Andes Mints
  • Sour Cream Chocolate Frosting:
  • 1/2 c butter, room temperature
  • 2 T sour cream
  • 3 1/2 c powdered sugar
  • 2/3 c unsweetened cocoa
  • 1 t vanilla
  • dash of salt
  • milk to think (2-3 Tablespoons)


  1. Preheat oven to 350 degrees.
  2. Cream butter, shortening and sugar together.
  3. Add sour cream and vanilla. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white.
  4. Add the flour, baking powder, salt and chocolate chips all at once. Mix on low until all of the flour disappears.
  5. Using a 2 inch scoop, place the dough onto a lightly greased cookie sheet.
  6. Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of the glass in sugar to flatten the cookie a bit. Continue flattening each cookie with sugar.
  7. Bake for about 10 minutes. Cookies should be barely firm on top, do not over bake.
  8. While the cookies are cooking unwrap the mints and set aside.
  9. Remove the cookies from the oven. Place two mints on top of each cookie. The mint will melt a bit. After about 2-3 minutes, use a butter knife and evenly spread the melted mint on top of the cookie.
  10. Let the cookies cool completely on cookie sheet. If you want to speed up the process of cooling the cookies and mints, place in the fridge or freezer. Frost when the mint has set up on top of the cookies.
  11. Make the frosting by creaming butter, sour cream and powdered sugar. Add cocoa and vanilla, beat until smooth. Thin frosting with milk a tablespoon at a time until desired consistency.
  12. After frosting, chop up remaining mints and garnish the tops of the cookies.
  13. Recipe: A Bountiful Kitchen

Triple Chocolate Mint Swig Cookies by A Teaspoon of Home

I am always a sucker for mint chocolate and these are no exception! The cookie is chocolate base with chocolate chips. Then melt Andes mints on top of that and frost with a rich chocolate frosting and then sprinkle with more mints. Seriously a flavor that will melt in your mouth and leave you needing more than one.

We always have to make these for a gathering, otherwise we end up eating them all. So today after making them, I bundled them up and we delivered them to some of our friends and neighbors. They are a perfect treat for any occasion.

Give them a try! You won’t be sorry!

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Triple Chocolate Mint Swig Cookies by A Teaspoon of Home

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