If you’re a mint chocolate lover (or you bake for one!), you’ve just found your new cookie obsession: Mint Chocolate Double Delights. These cookies are rich, fudgy, and packed with oodles of both chocolate and mint in every bite. Think the nostalgic comfort of classic chocolate chip cookies, now with a luscious double-chocolate base and the cool, refreshing zing of peppermint — all finished off with pockets of melted mint chocolate. Whether you need a crowd-pleasing holiday treat or just want something special for your cookie jar, these Mint Chocolate Double Delights never disappoint.
Ingredients You’ll Need
One of the best things about these Mint Chocolate Double Delights is how the ingredients come together to create a show-stopping cookie without any fuss. Each component, from the buttery base to the chips and mints, brings out the very best in flavor and texture.
- Unsalted butter (1 cup, softened): Creamy, rich, and the secret to that impossibly soft cookie crumb.
- Granulated sugar (3/4 cup): Provides sweetness and helps achieve those perfectly crisp cookie edges.
- Packed light brown sugar (3/4 cup): Adds depth, a hint of molasses, and that signature chewiness.
- Large eggs (2, room temperature): Essential for binding everything together and creating structure.
- Pure vanilla extract (1 teaspoon): Rounds out the flavors and complements the chocolate.
- Peppermint extract (1/2 teaspoon): The star of the show, providing that cool, minty lift.
- All-purpose flour (2 1/2 cups): The sturdy foundation for perfectly held-together cookies.
- Unsweetened cocoa powder (1/2 cup): Delivers decadent chocolate flavor and a gorgeous dark color.
- Baking soda (1 teaspoon): Ensures a lovely rise and keeps the cookies from turning out too dense.
- Salt (1/2 teaspoon): Brightens and balances all the sweet and chocolatey notes.
- Semi-sweet chocolate chips (1 1/2 cups): Melty pockets of classic chocolate in every bite.
- Mint chocolate chips or chopped Andes mints (1 cup): The magical minty element that makes these cookies truly Double Delights!
How to Make Mint Chocolate Double Delights
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) — trust me, this step makes a big difference for that signature chewy edge. Line two baking sheets with parchment paper for easy clean-up and perfect cookies every time.
Step 2: Cream Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes. This process adds air and makes the finished cookies irresistibly tender.
Step 3: Add the Eggs and Flavorings
Add the eggs one at a time, mixing until each is fully incorporated. Then blend in the vanilla and peppermint extracts. Take a moment to enjoy that dreamy aroma — this is where the magic of Mint Chocolate Double Delights begins!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking helps evenly distribute the cocoa so every cookie is rich, chocolatey, and perfectly risen.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients, mixing gently just until everything is combined. Don’t over-mix; stop as soon as you don’t see streaks of flour. This keeps the cookies soft, never tough.
Step 6: Stir in the Chocolate and Mint Chips
Fold in the semi-sweet chocolate chips and mint chocolate chips (or chopped Andes mints) with a spatula. Make sure they’re evenly distributed, so every cookie gets its fair share of chocolatey-minty joy.
Step 7: Scoop, Bake, and Cool
Using a cookie scoop (or two tablespoons), portion the dough into generous mounds — about 2 tablespoons each. Place on your prepared baking sheets, leaving about 2 inches in between for spreading. Bake for 10 to 12 minutes, until the edges are set but the centers look a teensy bit soft. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. That’s when the Mint Chocolate Double Delights really hit peak texture!
How to Serve Mint Chocolate Double Delights
Garnishes
Add a little flair by drizzling cooled cookies with melted mint chocolate or sprinkling crushed peppermint candies over the top. Not only does this amp up the minty factor, but it also makes your Mint Chocolate Double Delights look bakery-beautiful!
Side Dishes
These cookies are decadent all on their own, but for the ultimate experience, serve them with a cold glass of milk — the classic combo never fails! For grown-up gatherings, try pairing with a steaming mug of hot chocolate or rich coffee.
Creative Ways to Present
For a playful twist, stack Mint Chocolate Double Delights in a pretty tin for gifting, or sandwich a generous scoop of vanilla or mint chip ice cream between two cookies for an over-the-top dessert sandwich. They’re also dazzling displayed on a cake stand for a holiday table centerpiece.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Mint Chocolate Double Delights into an airtight container and leave them at room temperature; they’ll stay fresh, chewy, and delightful for up to five days. If you want to keep them ultra-soft, adding a slice of bread to the container works wonders!
Freezing
Freeze baked cookies in single layers (with parchment between them) in freezer-safe containers for up to three months. Or freeze unbaked dough balls, then bake straight from the freezer, adding a minute or two to the baking time — fresh cookies anytime you crave them!
Reheating
If you love that just-baked warmth, pop a cookie into the microwave for 10-15 seconds. This revives the gooey chocolate and makes your Mint Chocolate Double Delights taste like they just came out of the oven.
FAQs
Can I substitute the mint chocolate chips with another type Dessert
Absolutely! Chopped Andes mints are a dreamy swap, or use white chocolate chips for a twist. If you want just a hint of mint, use regular chocolate chips and add a bit more peppermint extract.
How do I keep the cookies from spreading too much?
If you notice your Mint Chocolate Double Delights are spreading more than you’d like, try chilling the dough for 30 minutes before baking. Softening the butter too much can also cause spreading, so just let it soften to room temperature.
Can I make the dough ahead of time?
Yes! You can make the dough, scoop it into balls, and refrigerate it for up to two days before baking. This is perfect for prepping ahead of a party or a busy holiday baking day.
What if I don’t have peppermint extract?
While peppermint extract is best for that cool, fresh flavor, you can use a little bit of spearmint extract. Just be cautious: different mint extracts can have much stronger or weaker flavor, so adjust to taste.
Are these cookies safe for vegetarians?
Yes, the Mint Chocolate Double Delights recipe contains no meat, and all the ingredients listed are vegetarian-friendly. Just be sure to check the chocolate chips and candies you use for any unexpected additives.
Final Thoughts
If you’re looking to wow a crowd or simply treat yourself to a cookie that feels extra special, bake up a batch of Mint Chocolate Double Delights. They’re chewy, chocolatey, refreshingly minty, and truly impossible to resist. Grab your apron and share the love — your friends and family will thank you!
Print
Mint Chocolate Double Delights Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of mint and chocolate with these Mint Chocolate Double Delights cookies. They are perfect for holiday gatherings or anytime you crave a sweet treat!
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mint chocolate chips or chopped Andes mints
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, then add the vanilla and peppermint extracts and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
- Bake: Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheets. Bake for 10-12 minutes until edges are set but centers are still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra minty flavor, drizzle the cooled cookies with melted mint chocolate or sprinkle with crushed peppermint candies.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
