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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.

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 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

Cookie ingredients including vanilla, eggs, and butter.

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.

Bowl of unmixed dry ingredients.

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

Sieve sprinkling cocoa powder into a bowl of dry ingredients.

Whisk the mixture until evenly combined.

Whisk in a bowl of dry ingredients.

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

Butter and sugar mixture in a stand mixer.

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

Eggs added to a stand mixer with a butter and sugar mixture.

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

Chocolate dough in a stand mixer.

Mix in the chocolate and mint chips.

Chocolate and mint chips in a stand mixer with chocolate dough.

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

Cookie dough in a stand mixer.

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

Person dropping balls of cookie dough onto a lined baking sheet.

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.

Double chocolate mine cookies on a lined baking sheet.

Enjoy!

double chocolate mint cookies

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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.

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

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

  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.

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Comments

  • Jenn you never disappoint! Made a half batch of these for my son to take to school for his special ‘movie afternoon’ and they hit just the right note. Trader Joe’s had peppermint flavored chips and they worked perfectly.

    • — Elizabeth on December 21, 2023
    • Reply
  • How many cookies does this recipie make??

    • — Deiya Benz on December 20, 2023
    • Reply
    • It makes about 4 dozen cookies.

      • — Jenn on December 20, 2023
      • Reply
  • Is it ok to use Dutch processed cocoa instead of unsweetened natural cocoa powder for the Double Chocolate Mint cookies?
    This is an annual recipe that my Grandkids look forward to at Christmas..

    • — Peg on November 29, 2023
    • Reply
    • Hi Peg, for the best results, I’d stick with natural cocoa powder. Hope your grandkids enjoy!

      • — Jenn on November 30, 2023
      • Reply
  • I just finished making 60 of these cookies…..I made them slightly smaller than the recipe indicated because I just wanted small cookies for my cookie trays. For the mint chips I just cut up 120 grams of Lindt chocolate mint chocolate bar and after baking them I drizzled them with melted chocolate and sprinkled them with crushed candy canes. Well I have to tell you that they are so festive looking and absolutey delicious. …..delicately crunchy edges and soft gooey interiors. Needless to say……this is one for my binder. So good!!!

    • — J. Near on November 27, 2023
    • Reply
  • the best cookie recipe. just the right crunch on the outside and chewiness on the inside. everybody who tried it said they loved it! so happy i found this recipe

    • — Ginger C. on July 31, 2023
    • Reply
  • Hi Jenn, are you having as hard a time as I am finding Guittard mint chips lately? It’s been impossible! I hate to order stuff online. Any tips?

    • — L on June 7, 2023
    • Reply
    • Hi L, I haven’t made these cookies in a while so I haven’t looked for the mint chips. A number of readers have commented that they’ve used Andes mints (chopped) in place of the chips and were happy with the results. Hope that helps!

      • — Jenn on June 8, 2023
      • Reply
  • Hi Jenn
    Can l use salted butter sticks? If l do should l eliminate the 1/2 tsp salt the recipe calls for?

    • — Tahera on March 23, 2023
    • Reply
    • Yep — hope you enjoy!

      • — Jenn on March 23, 2023
      • Reply
  • 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.

    • — Chihcheng Lin on December 30, 2022
    • Reply
  • 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.

    • — Jerica on December 22, 2022
    • Reply
  • 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.

    • — Marie on December 19, 2022
    • Reply
    • That’s strange Marie – I’m sorry you had a problem with these! Is there a chance you used Dutch process cocoa powder?

      • — Jenn on December 22, 2022
      • Reply
      • Hi Jenn
        For this recipe not to use Dutch process cocoa powder?

        • — Tahera on March 28, 2023
        • Reply
        • Correct – natural cocoa powder is best here. Enjoy!

          • — Jenn on March 30, 2023
          • Reply

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