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Double Chocolate Mint Cookies

5 stars based on 3 votes

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. (To freeze the cookie dough: After chilling, roll the cookie dough into balls. Chill the balls on a baking sheet for 1 hour so that they are solid. Place the dough balls inside a freezer bag and freeze for up to 3 months. To bake, remove the dough balls from the freezer while you preheat the oven. Allow a minute or two extra baking time for frozen cookie dough.)

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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

  • 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
  • 5 stars

    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
  • 5 stars

    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
    • 5 stars

      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!)

    - Michelle Stanifer on December 7, 2017 Reply
    • 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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