Double Chocolate Mint Cookies
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These double chocolate mint cookies taste just like Thin Mints® but have the texture of chunky chocolate chip 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 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 habit-forming double chocolate mint cookies. They taste just like Thin Mints® but have the texture of chunky chocolate chip cookies.
What you’ll need to make Chocolate Mint Cookies
I recommend using Guittard mint chips if you can find them, and please don’t be tempted to add more than the amount called for; mint can be overpowering.
How to make Chocolate Mint Cookies
Begin by combining the flour, baking soda and salt in a large bowl.
Pass the cocoa powder through a fine sieve into the bowl. This removes any lumps and makes it easier to incorporate.
Whisk the mixture until evenly combined.
In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about one minute.
Add the eggs and beat for about 2 minutes, until light and fluffy.
Add the flour mixture and mix on low speed until combined.
Mix in the chocolate and mint chips.
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!
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Double Chocolate Mint Cookies
These double chocolate mint cookies taste just like Thin Mints® but have the texture of chunky chocolate chip cookies.
Ingredients
- 2¼ cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ 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
- ¾ 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
- ¾ cup mint chips, best quality such as Guittard (a little goes a long way)
Instructions
- 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.
- 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.
- 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.
- Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart.
- 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.
- 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
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- 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.
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Comments
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Hi Jenn
Can l use salted butter sticks? If l do should l eliminate the 1/2 tsp salt the recipe calls for?
Yep — hope you enjoy!
So good!!! I definitely recommend trying. It has the perfect amount of chocolate and mint. These bite sized cookies are great for snacks and as a treat for gatherings.
I didn’t love it. Flavor was OK, but the consistency wasn’t great. fairly flat, not like a chewy chocolate chip cookie, just a meh type of flat. I’ve been baking for years and am confident that the execution wasn’t the issue. I do like the tip about not putting too many peppermint chips, though, because even the amount called for was very peppermint-y.
My cookies never puffed up in oven. They looked like just balls of choclate that never got round. I had to press them with my palm after baking. Not sure what happened.
That’s strange Marie – I’m sorry you had a problem with these! Is there a chance you used Dutch process cocoa powder?
Hi Jenn
For this recipe not to use Dutch process cocoa powder?
Correct – natural cocoa powder is best here. Enjoy!