Mint Chocolate Cookie Poppers

I’ve been experimenting lately with several different desserts as I’m having a big party for a friend in November and it’s the PERFECT opportunity to showcase some of my discoveries. After loving these Mint Chocolate Chip Cookies a few weeks ago, I found this recipe for Chocolate Chip Cookie Dough Truffles and thought Oh, man. What if I combined the two? So, I tested it out on friends and family last night and OH MY GOD. Even the people who don’t typically like the Mint/Chocolate combo (which I LOVE) said they were DELISH. So, I’m sharing the recipe with you.

Note of comparison between these and Red Velvet Cake Poppers. While the dough requires more effort than the box cake mix, overall I felt like these were easier. They took less time (no baking of cake, nor cooling of cake required) and it was less messy. The dough balls also seems a bit more forgiving in terms of shape. If I could find tinier chocolate chips, then I could maybe actually make them perfect ball-shaped, but I’m too lazy to care THAT much. Finally, the taste was AS GOOD as the red velvet (IF you like the mint/chocolate combo like I do) but these are not as conducive to eating several at a time. I could eat 5 of those Red Velvet Cake Poppers and not think twice about it. These are almost too rich to overeat, which is a plus in my book.

Chocolate Mint Cookie Poppers

Mint Chocolate Cookie Poppers

* 2 1/2 cups all purpose flour
* 1 tsp salt
* 1/4 tsp baking soda
* 1 1/2 cups of sugar
* 1 cup (2 sticks) butter/margarine room temperature.
* 1/4 tsp mint extract
* 1/3 cup of milk
* 7 (or so) drops of green food coloring
* 1/2 cup semisweet chocolate chips
* 1/2 cup creme de menthe baking chips
(If you would like a more subtle mint flavor, just use a full cup of chocolate chips b/c the mint extract gives plenty of mint flavor to the dough)
* Microwavable Melting Chocolates.
* Wax Paper

Kim’s Thoughts On Melting Chocolates: There are several different kinds to choose and I would not recommend the same kind for Cake Pops as I do my poppers. For my poppers I use a brand more geared toward fondues (Picture seen here, found at my Hobby Lobby) because it melts thinner, is easier to use (in my opinion) and it resists melting again in room temperature. This is my personal opinion. If you have others you like better…GO FOR IT! I’m just adding this in for people new to using melting candies of any sort.


* Mix together flour, salt, baking soda and sugar in a large bowl.
* Add butter, milk, and mint extract to dry mixture and blend on slow (I use a hand mixer because I’m old school) until butter is full integrated into dry mix.
* Add 7 (or so) drops of food coloring and mix thoroughly. Feel free to add more or less based on looks, some types are more vivid than others.
* Once dough is the right color and the butter is integrated, then add your chips and mix by hand until chips are dispersed evenly.
* Roll balls of the dough and place them on a wax-paper covered cookie sheet. They do NOT have to be perfect. That’s the glory of the POPPER, it embraces blobs!
* Put sheet of dough balls into fridge for about an hour so they harden.
* Melt chocolates by package instructions (pay attention to tips on power settings on your microwave)
* Coat dough balls. (I show several photos of how I coat in my cake popper entry if you need detailed instructions.)
* I always dribble more chocolate over the tops with a spoon after they’ve had a few minutes to harden. It makes them look more “fancy” and gives me a chance to cover up errors.

Final Picture


I attempted the non-mint variety (Which everyone thought COUlD be eaten five-at-a-time) as well this weekend, using these ingredients:

* 2 1/2 cups all purpose flour
* 1 tsp salt
* 1/4 tsp baking soda
* 3/4 cup of sugar
* 3/4 cup of brown sugar
* 1 cup (2 sticks) butter/margarine room temperature.
* 1 tsp vanilla extract
* 1/3 cup of milk
* 1 cup semisweet chocolate chips


6 thoughts on “Mint Chocolate Cookie Poppers”

    1. I think if you were going to eat them straight from the fridge (to help them harden) then you’d be fine, but it’s been my experience that they don’t harden as nicely and the melt at room temperature quite easily. But taste-wise? They’d be identical.

  1. Kim – I made these over the weekend for my friend’s party, but left out the chocolate & creme de menthe chips on the inside. They were SO GOOD. I had a few leftovers that I brought into the office so I didn’t get tempted any further!

    Oh and BTW – you can also leave out the baking soda from the recipe, since they’re not going into the oven.

  2. Wondering how many poppers you get from the recipe. Thinking that these would be amazing to swap at a bake exchange but need to know how many batches to make.


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