Double Chocolate Mint Cookies

Tested & Perfected Recipes

double chocolate mint cookies

Chocolate and mint is one of my favorite flavor combinations. In fact, when our adorable neighbors come knocking on the door selling Girl Scout cookies, I purposely don’t buy any Thin Mints® because I find them impossible to resist. (Better we should only have cookies I don’t like in the house!) But if there’s any time to splurge and eat cookies, it’s now, so I present you with these totally addictive double chocolate mint cookies. They taste just like Thin Mints® but have the texture of chunky chocolate chip cookies. I recommend using Guittard mint chips if you can find them — and don’t be tempted to add more than the amount called for, as mint can be overpowering.

how to make double chocolate mint cookies

Begin by combining the flour, baking soda and salt in a large bowl.

how to make double chocolate mint cookies

Pass the cocoa powder through a fine sieve into the bowl. This removes any lumps and makes it easier to incorporate.

how to make double chocolate mint cookies

Whisk the mixture until evenly combined.

how to make double chocolate mint cookies

In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about one minute.

how to make double chocolate mint cookies

Add the eggs and beat for about 2 minutes, until light and fluffy.

how to make double chocolate mint cookies

Add the flour mixture and mix on low speed until combined.

Mix in the chocolate and mint chips.

how to make double chocolate mint cookies

Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.

Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about two inches apart.

Bake for about 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Enjoy!

double chocolate mint cookies

My Recipe Videos

Double Chocolate Mint Cookies

Servings: About 4 dozen
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes, plus 30 to 60 minutes, to chill

Ingredients

  • 2-1/4 cups plus 2 tablespoons all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (one 12-oz bag) semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard
  • 3/4 cup mint chips, best quality such as Guittard (a little goes a long way)

Instructions

  1. In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
  2. In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
  3. Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper.
  4. Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart.
  5. Bake for 9 to 11 minutes, or until the cookies are puffed and set. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container for up to three days.
  6. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 125
  • Fat: 6 g
  • Saturated fat: 4 g
  • Carbohydrates: 17 g
  • Sugar: 12 g
  • Fiber: 1 g
  • Protein: 1 g
  • Sodium: 56 mg
  • Cholesterol: 18 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I made these recently for my book club holiday party. Everyone liked them. I, too, had trouble getting the green mint baking chips locally but was able to order them online from World Market. Will be making them later in month for my children and grandchildren. Thanks

    • — Linda B Murphy on December 9, 2018
    • Reply
  • Can the dough be made ahead and refrigerated for several days before baking?

    • — Karen on June 4, 2018
    • Reply
    • Sure, Karen. Enjoy!

      • — Jenn on June 4, 2018
      • Reply
  • Hi jen
    I’m going to try this recipe soon. Just need to check, should I be increasing the amount of flour required in it so that the cookies have a bit of height? I did that with ur chocolate chip cookie recipe and it worked like a charm! Do let me know 🙂 got someone to carry a whole sack full of guittard mint chips from the US to India just so I could make these 🙂
    Thanks in advance!
    Vanita

    • — Vanita Tondon on March 3, 2018
    • Reply
    • Hi Vanita, I think the amount of flour is perfect as is; if you add more, they will rise higher but they could be a little dry. Hope you enjoy them!

      • — Jenn on March 4, 2018
      • Reply
  • First tried this recipe at Christmas and all I had on hand was Andi’s mints. Well they were fabulous , I can’t wait to order some Guittard mint chips before I make them for the holidays again . I have been using the famous Duff _ recipe for years but this one really beats the heck out of it ! But does it really make that big of a difference with the Guittard mint chips?

    • — Kim kapetanis on March 1, 2018
    • Reply
    • Hi Kim, I’ve never tried it with the mints but I think they’d be delicious either way.

      • — Jenn on March 1, 2018
      • Reply
  • These cookies really do taste like Girl Scout thin mints! I made them to bring for our extended family Christmas dinner. They were a huge hit. And so easy and quick to make! Thank you!

    • — Jane on March 1, 2018
    • Reply
  • Made this recipe as given and it was excellent. The Guittard mint chips were excellent. In my home, we decide if a recipe will ever be made again and call it a keeper. This is a keeper!

    • — sharon on February 1, 2018
    • Reply
  • Made these last night and WOW! Finally a good cookie recipe. I have been trying to find a good cookie recipe for so long and have made some that are good but not GREAT and obviously made some that are not so good! I have never made double chocolate cookies either but these were easy and delicious. The only problem I had was that I could not find mint chocolate chips (so bummed about that, maybe you can’t get them where I live??) so I substituted with white chocolate chips which were delicious and my husband’s only complaint was that they needed more white chocolate chips! Thanks for the delicious recipe!

    • — Heather on January 31, 2018
    • Reply
    • So glad you enjoyed these Heather! If you’re not able to find mint chocolate chips, another reader commented that she used Andes mints (chopped) with excellent results. I think that’d work fine if you can find those.

      • — Jenn on January 31, 2018
      • Reply
  • In two weeks during the holidays I made this recipe three times and it was a smash hit! I used Valrhona 100% cocoa, Ghiradelli 60% cacao chips and Guittard mint chips. After the first batch I made the cookies smaller which produced 88 cookies. The smaller size made them like “eating popcorn” so family and friends were “popping” them into their mouths. The chocoholics were in heaven!

    • — Carol on January 3, 2018
    • Reply
  • These cookies were fabulous and very easy to make and even easier to eat!! I used salted caramel chips instead of mint chips and they were a huge hit!

    Thanks for another great recipe!
    Sara Dolan

    • — Sara Dolan on December 31, 2017
    • Reply
  • Can I refrigerate the dough overnight, or should I refrigerate for the recommended time of one hour or until firm, then scoop them in balls and refrigerate. Also, how long can they be safely refrigerated once scooped into balls?
    I love your recipes and making baked latkas this weekend. They are delicious!!!
    ❤️❤️❤️

    • — Donna on December 20, 2017
    • Reply
    • Hi Donna, So happy you’re enjoying the recipes! I think you’ll have an easier time scooping the batter if it’s not too firm, so I’d refrigerate for an hour, scoop the balls, then refrigerate until ready to cook. The batter should keep well in the fridge for 4 to 5 days. You could also freeze them for longer storage. Enjoy!

      • — Jenn on December 21, 2017
      • Reply
  • I think Jen’s recipes are always 5 stars and excellent, but this one just didn’t work for me. Sorry. I thought the cookies were just OK.

    • — tara on December 18, 2017
    • Reply
  • Would Guittard peppermint chunks work in this cookie? Thanks.

    • — Linda Rotter on December 14, 2017
    • Reply
    • Hi Linda, I’m not familiar with those and couldn’t find anything online. Could you include a link?

      • — Jenn on December 14, 2017
      • Reply
      • They are available at amazon.com.

        • — Linda Rotter on December 14, 2017
        • Reply
      • I thought they were on the Amazon site but when I went back to check they weren’t listed. I bought them at Walmart and they are small white chocolate chunks with peppermint streaks in them if that helps. Thanks Jenn.

        • — Linda Rotter on December 14, 2017
        • Reply
      • They are actually Ghiradelli (not Guittard) Limited Edition Peppermint Baking Chunks and are on the amazon.com website. Thanks.

        • — Linda Rotter on December 14, 2017
        • Reply
        • Ah, found them! I definitely think those would work. Please lmk how they turn out!

          • — Jenn on December 14, 2017
          • Reply
  • Question….would a walnut be about an inch in diameter? What size scoop did you use in the photos?

    • — Sharon on December 12, 2017
    • Reply
    • Hi Sharon, I’d say a walnut is about an inch long. And the scoop I used is 1.5 Tbsp. Hope you enjoy the cookies!

      • — Jenn on December 13, 2017
      • Reply
  • I am at a high altitude. Research showed that I should bump the oven to 400. The first batch were too dark on the bottom. The second batch came out better but they’re still hard. The flavor is good but the cookies are hard. Are they supposed to be a hard or soft cookie?

    • — Klady on December 12, 2017
    • Reply
    • Sorry you’re struggling with these – I suspect the altitude must be a factor. These should not be hard – more like the consistency of a typical chocolate chip cookie. Please let me know if I can help troubleshoot all.

      • — Jenn on December 12, 2017
      • Reply
  • I cannot find the mint chips locally…tried Von’s, Ralph’s & Whole Foods…ordering Guittard’s on line is quite expensive…would like to know where Richard found his mint chips? I live in Southern California! Thanks.

    • — Wendy Schoenburg on December 11, 2017
    • Reply
    • Hi Wendy, One reader used Andes mints (chopped) with excellent results. I think that’d work fine if you can find those.

      • — Jenn on December 11, 2017
      • Reply
  • I made these using Andes thin mints since I couldn’t find mint chips! These cookies are amazing! Perfect recipe! Thanks

    • — Nicky M on December 10, 2017
    • Reply
  • These look amazing but I’m having trouble finding these guittard chips. What store did you purchase them from? I did a search online but came up short as I need them by next weekend for a party. Any suggestions would be greatly appreciated!

    • — Abbie on December 7, 2017
    • Reply
    • Hi Abbie, I get them at Safeway (you can also order them online). That said, any brand of mint chips will work so don’t go too far out of your way to find Guittard.

      • — Jenn on December 8, 2017
      • Reply
    • Hershey makes a great mint chip and is easy to find…I used them and they were great…Wonderful recipe especially for the holidays.

      • — Richard on December 10, 2017
      • Reply
  • These cookies look so yummy! If they taste Thin Mints I know I’ll love them! Thanks for sharing the recipe, Jenn!

    • — Deb on December 7, 2017
    • Reply
  • I would think this recipe would be so much better with broken Andes Thin Mints. I wonder if you had tried it and there was a reason you went another way? If not, I’ll use them in my batch. I’ve never been a big fan of flavored morsels. (except chocolate, of course!)

    • Hi Michelle, I haven’t tried it with broken Andes mints but think it’d work well. I’d love to know how they turn out if you try it.

      • — Jenn on December 7, 2017
      • Reply
  • Can I add espresso powder? If so, how much?

    • — Brenda on December 7, 2017
    • Reply
    • Sure, Brenda – I think 1 to 2 teaspoons would do the trick.

      • — Jenn on December 7, 2017
      • Reply
  • I just bought some of these chips thinking they’d be a mix of chocolate and mint. I was disappointed and couldn’t use them for my intended purpose of making them into non-pareils for Thanksgiving with Fall colored sprinkles. Now I’ll try this recipe to use them!

    • — Timareee on December 7, 2017
    • Reply

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