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These Chocolate Mint Cookies are perfect for Christmas or whenever you crave this classic combo. They’re super rich in chocolate flavor with lots of chocolate chips and mint pieces – they’re some of our favorite cookies ever.
I love mint in cookies – and so does my daughter – so we make these cookies all year long. I’ve been making them for probably 20 years!
- The cookies are made with melted chocolate and cocoa powder, so they are extra rich and chocolatey.
- These are easy make-ahead cookies, so if you’re looking to get a head start on your holiday baking, this is the cookie recipe to try. They freeze beautifully and can be stored for up to one month.
- I’ve made these chocolate cookies with mint so many times, and I never get sick of them. They are perfect for cookie swaps, dessert platters, potlucks, and parties. They are irresistible.
Ingredients Needed
- Baking Chocolate: Melted semi-sweet chocolate adds a deep rich chocolate flavor
- Cocoa: Unsweetened cocoa powder adds more chocolate flavor – don’t use dutch process
- Andes Mints: I prefer using the baking bits you see at the holidays, but if you can’t find them, chop about 1 package of regular mints.
How to Make Chocolate Mint Cookies
- Melt the baking chocolate and let cool while you cream butter and sugars in a large bowl.
- Add in the eggs, baking chocolate, and cocoa powder and mix until smooth.
- Mix in baking soda and salt.
- Then add the flour and mix until the dough comes together.
- Mix in the chocolate chips and mint baking chips.
- Scoop two tablespoons of dough for each ball and place them on a cookie sheet – no need to space them. Cover with plastic wrap and chill at least 30 minutes.
- When ready to bake, place the cookies 2-inches apart on a baking sheet. I like to press a few mint chips on top of each cookie – it makes them pretty! Bake the cookies for 9 to 11 minutes at 350°.
Expert Tips
- If you can’t find the Andes mint baking chips, you can also use green mint chips that are like chocolate chips, but mint flavor. You’ll find these in most grocery stores at the holidays, where you find the chocolate chips. Ghirardelli and Guittard make them.
- Don’t skip the chill time.
- This recipe has not been tested with Dutch process cocoa – only use regular unsweetened.
FAQs
Did you chill the dough? If not, that’s why. If you chilled the dough and they still spread more than shown, you possible needed to add more flour.
Make sure your baking soda is not expired. Also, if you chilled the dough longer more than 2 hours, they may have been cold going into the oven. You can slightly press them with the palm of your hand before baking to help them get started spreading.
For these double chocolate mint chip cookies, semisweet chocolate chips are a great choice because they have lower sugar than other options while still having a strong chocolate flavor and taste. They are also great for baking because they don’t melt into the cookies.
The best way to tell when cookies are done baking is to look at the edges. They shouldn’t have any shine or gloss to them.
Chocolate Mint Cookies Recipe
Recipe Video
Ingredients
- 2 ounces (57g) semi-sweet chocolate
- 1 cup (226g) unsalted butter , softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons (10g) unsweetened cocoa powder
- 2 ¼ cups (273g) all-purpose flour
- 1 cup (170g) chocolate chips
- 1 cup Andes Creme de Menthe Baking Chips (plus more for garnish)
Instructions
- Place baking chocolate in a small microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars, butter, vanilla, and eggs until smooth. Beat in melted baking chocolate and cocoa powder. Beat in salt, flour and baking soda until well blended. Stir in all the chocolate chips and mint pieces.
- Scoop 2 tablespoon sized balls of cookie dough and place on a cookie sheet lined with parchment or a silicone baking mat. No need to space – we are chilling the dough. Chill for at least 30 minutes (but you can cover with plastic wrap and chill up to overnight or even freeze the dough).
- Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Space chilled cookie dough balls about 2 inches apart. Sprinkle a few more Andes Baking Chips on top of each cookie and press to adhere. This is optional, but it makes the cookie look prettier!
- Bake for 9-11 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny.
- Cool 5 minutes on the cookie sheet, then move to a rack to cool completely. They’ll last a few days in a sealed container, but you can also freeze them in ziploc bags. Be sure to layer paper towels between cookie layers and seal, then freeze for up to one month. Defrost at room temperature or in the refrigerator, leaving the paper towels in to absorb the moisture.
Recipe Notes
Recipe Nutrition
These Double Chocolate Mint Cookies are perfect for Christmas or whenever you crave chocolate and mint! Make them this year for your holiday platters!
I’m confused. I have 2 containers of the DARK chocolate (I thought I needed chocolate powder so I bought one and realized I already had a new one at home) like you use in your copycat OREO’s. Can I use that in these cookies???? It looked like I might be able to after reading your article on chocolate – the picture of my dark chocolate. Help!!!
Yes you can definitely use dark cocoa powder (the Hershey’s special dark, but not dutch process). They’ll be good either way!
Hi Dorothy, Just wanted to let you know that I did make the cookies a few days ahead and froze them as little balls in a ziploc. They came out SO GOOD and my family was raving about them. Thanks for sharing this beautiful recipe. It is sure to become a tradition in my family 🙂
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