If you’re dreaming of a cookie that captures both decadence and dazzling freshness, Double Chocolate Mint Cookies are your ticket to pure dessert bliss. Each bite balances deep chocolatey richness with a cool pop of mint, making these cookies a perfect pick for holidays, special celebrations, or just treating yourself on an ordinary weeknight. With pockets of melted chocolate and bursts of minty sweetness, these cookies melt hearts—and taste buds—wherever they go. Trust me: after one batch, this will quickly become your go-to treat whenever you want to indulge yourself or impress a crowd.
Ingredients You’ll Need
All you need for these Double Chocolate Mint Cookies are baking basics and a couple playful twists. Every ingredient has a part to play, from creating a chewy center to delivering that unmistakable chocolate-mint harmony. Let’s break down what you’ll need and why each one is essential to achieving cookie greatness.
- All-purpose flour: Lays the foundation for the perfect cookie structure and ensures a tender bite.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and gives the cookies their rich, dark color.
- Baking soda: Provides just the right amount of lift for a slightly chewy, not puffy, texture.
- Salt: Balances out the sweetness and amps up the flavors.
- Unsalted butter (softened): Adds richness and ensures a soft, melt-in-your-mouth crumb.
- Granulated sugar: Sweetens things up and helps the edges crisp slightly.
- Light brown sugar (packed): Gives depth and a lovely moist chewiness, thanks to the molasses.
- Large egg: Binds everything together and results in that classic, tender cookie interior.
- Vanilla extract: Rounds out the flavors and adds warmth to the chocolate base.
- Peppermint extract: The star that brings that icy-cool mint flavor to the party without overpowering.
- Semi-sweet chocolate chips: Melty pockets of chocolate are a must for double chocolate anything!
- Chopped Andes mint candies (or mint chocolate chunks): The “aha!” ingredient that delivers a mint rush and lovely pops of color.
How to Make Double Chocolate Mint Cookies
Step 1: Preheat the Oven and Prepare Baking Sheets
Start by heating your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper to guarantee your Double Chocolate Mint Cookies release easily and come out with golden bottoms but no burnt edges. Proper prepping sets you up for cookie success every time!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This helps evenly distribute the cocoa and rising agent, ensuring each cookie has that intense chocolate flavor and perfect texture. Don’t rush this step—a simple whisk brings everything together beautifully.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy—this takes about 2-3 minutes. This process adds air and moisture, setting the stage for cookies that are both chewy and tender. The aroma alone at this stage is heavenly!
Step 4: Add Egg and Flavors
To your creamed butter and sugar, add the large egg, vanilla extract, and peppermint extract. Beat until everything is just combined. The peppermint brings that signature zing, while vanilla smooths and rounds out the bold flavors.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet, mixing just until you no longer see streaks of flour. Overmixing can toughen cookies, so fold gently. You’re aiming for a thick, almost brownie-like dough—don’t be afraid if it seems dense!
Step 6: Stir in Chocolate Chips and Mint Candies
Fold in the semi-sweet chocolate chips and chopped Andes mint candies. These chunks guarantee gooey chocolate and a pretty little burst of mint in every bite. Plus, the specks of green look irresistibly festive.
Step 7: Portion and Bake
Using a tablespoon or cookie scoop, drop the dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes. Watch for the edges to set but the centers to stay a little soft—this is the secret to an ultra-chewy cookie.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes so they firm up enough to move without breaking. Then transfer them to a wire rack to cool completely. Or, if you’re like me, enjoy one warm with melty chocolate spilling out!
How to Serve Double Chocolate Mint Cookies
Garnishes
Double Chocolate Mint Cookies are even more delightful with an extra flourish. Drizzle with melted mint chocolate, sprinkle with additional chopped Andes mints while the cookies are still warm, or add a pinch of sea salt for a flavor surprise. A light dusting of powdered sugar before serving also adds a snowy holiday touch.
Side Dishes
These cookies are a dream alongside a tall glass of cold milk, a mug of hot cocoa, or a rich after-dinner coffee. For a more decadent dessert platter, pair them with chocolate-dipped strawberries or a scoop of mint chocolate chip ice cream.
Creative Ways to Present
Try stacking Double Chocolate Mint Cookies in a glass jar with a ribbon for a charming edible gift. You can also crumble them over ice cream for a rich, minty sundae, or turn them into ice cream sandwiches with peppermint or vanilla ice cream between two cookies. For parties, serve them on a platter arranged with fresh mint sprigs for color and aroma.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Double Chocolate Mint Cookies in an airtight container at room temperature. They stay wonderfully chewy and minty-fresh for up to a week—though in my house, we’re lucky if they last two days!
Freezing
If you love planning ahead (or future munchies!), these cookies freeze beautifully. Simply stack cooled cookies between sheets of parchment in an airtight container and freeze for up to 3 months. You can also freeze just the dough balls for fresh-baked cookies anytime.
Reheating
To revive that just-baked magic, pop a cookie in the microwave for about 10 seconds. Warm cookies regain their melty centers and glorious aroma, making them taste like they’re straight from the oven.
FAQs
Can I substitute the Andes mints with plain chocolate chips?
Absolutely! While Andes mints give that classic mint-chocolate combo, you can swap them for any mint chocolate chunks or just add extra chocolate chips if you prefer a less minty version.
How can I make these cookies gluten-free?
Try using your favorite gluten-free 1:1 all-purpose flour blend. The rest of the ingredients are naturally gluten-free, so a simple swap should yield tasty, chewy results.
Is there a way to intensify the mint flavor?
Yes! Feel free to increase the peppermint extract to 3/4 teaspoon, or double the amount of chopped mint candies for an even bolder mint impact. Just be careful—peppermint extract is potent, so add gradually and taste the dough as you go.
Can I use dark chocolate chips instead of semi-sweet?
Definitely. Dark chocolate chips pair beautifully with peppermint, giving your Double Chocolate Mint Cookies a more sophisticated, less-sweet flavor profile. Choose whichever chocolate you love most.
Can I make the cookie dough ahead of time?
Yes, the dough can be made up to 48 hours in advance and chilled in the refrigerator. This actually helps develop the flavors even more. Just let the dough sit at room temp for about 10 minutes before scooping and baking.
Final Thoughts
I can’t wait for you to experience the crisp edges and gooey centers of these Double Chocolate Mint Cookies—they hit all the right notes for chocolate and mint lovers alike. Whether you’re baking for a holiday cookie swap or just because, these beauties are unforgettable. Grab your whisk, get mixing, and let the sweet, cool aroma fill your kitchen!
Print
Double Chocolate Mint Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Double Chocolate Mint Cookies. These rich and chewy treats are a perfect blend of chocolate and mint flavors, sure to satisfy any sweet tooth.
Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped Andes mint candies or mint chocolate chunks
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg, vanilla extract, and peppermint extract, mixing until combined.
- Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped mint candies. Drop rounded dough balls onto baking sheets and bake for 9 to 11 minutes. Let cool before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to one week.
- For extra minty flavor, drizzle with melted mint chocolate or top with additional chopped mints while warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
