Double Chocolate Mint Cookies Recipe - Crazy for Crust (2024)

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Written ByDorothy Kern

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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.

Double Chocolate Mint Cookies Recipe - Crazy for Crust (2)

The BEST Chocolate Andes Mint Cookies

I know the traditional “mint” this time of year is peppermint, but I love regular mint, too, and – as we all know – so does Jordan. We are obsessed with Andes candies, so we have these double chocolate mint cookies to share today. They taste like an Andes candy but in cookie form.

  • 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.
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Ingredients in Chocolate Mint Cookies

  • Butter: use softened unsalted butter
  • Sugar: I use a combination of brown sugar and granulated sugar
  • Vanilla, Eggs, All-purpose flour, Baking Soda: regular cookie ingredients
  • 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
  • Mix-ins: Chocolate chips and Andes Crème de Menthe baking chips
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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°.
Double Chocolate Mint Cookies Recipe - Crazy for Crust (5)

Double Chocolate Mint Cookies Recipe - Crazy for Crust (6)

Tip From Dorothy

Expert Tips

  • They will keep well for a few days at room temperature, but if you freeze them, they’ll keep for up to a month.
  • How to freeze mint cookies: Layer them with paper towels in a freezer bag. When you’re ready to thaw them, the paper towels will absorb any excess moisture. I usually make a big batch and freeze them – they are great for last-minute cookie platters or as a treat when guests stop by.
  • If you can’t find the Andes mint baking chips, 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.
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FAQs

My cookies spread too thin, what happened?

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.

Why did my cookies not spread?

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.

What kind of chocolate should I use for baking cookies?

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.

How do I know when the mint cocoa cookies are done baking?

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.

Double Chocolate Mint Cookies Recipe - Crazy for Crust (8)

Chocolate Mint Cookies Recipe

5 from 4 votes

These mint cookies are perfect for Christmas or whenever you crave chocolate and mint! They are the best chocolate mint cookies that you can make ahead and freeze for up to a month. Make them this year for your cookie platters!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour

Yield 36 cookies

Serving Size 1 cookie

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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

If you can’t find the Andes Mint Baking Chips, you can use regular Andes Mints and chop them up. One package of those is about 1 cup. Or, use chopped Mint Truffle Hershey’s Kisses, Nestle’s Mint and Chocolate Blend Morsels, or Guitards Mini Mint Chips.

Recipe Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 60mg | Potassium: 35mg | Fiber: 1g | Sugar: 16g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

These Double Chocolate Mint Cookies are perfect for Christmas or whenever you crave chocolate and mint! Make them this year for your holiday platters!

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Last Updated on November 3, 2023

Double Chocolate Mint Cookies Recipe - Crazy for Crust (13)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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3 Comments

  1. 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!!!

    Reply
    1. Yes you can definitely use dark cocoa powder (the Hershey’s special dark, but not dutch process). They’ll be good either way!

      Reply
    2. 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 🙂

      Reply
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Double Chocolate Mint Cookies Recipe - Crazy for Crust (2024)

FAQs

What makes cookies chewy instead of crispy? ›

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

What is the secret to making cookies soft and chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Which fat or fat combination makes cookies crispy chewy? ›

chewy vs crispy is a combination of 2 things… ratio of fats to flour, and baking times/temps.. for more chewy cake like cookies, you want something with a high fat, content cooked at a lower longer temperature… for a more crispy or dryer cooking you want a lower fat batter cooked at a high temperature.

What happens to chocolate chip cookies with too much flour? ›

Too Much Flour

It doesn't take much—in this case, my mom and I added just 3/4 cup extra flour to the dough. The cookies tasted good, but were dry and definitely crumbly. To make the cookies more tender, Betty Crocker suggests adding 2 to 4 tablespoons of softened butter, or 1/4 cup of sugar, to the batter.

How do you make cookies soft and chewy vs hard and crisp? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Does melted butter make cookies chewier? ›

Why You Should Melt (or Brown) Your Butter. For chewier cookies and bars, we melt our butter instead of following the usual procedure of creaming softened butter with sugar. This simple switch frees up the water content of the butter so that it can freely interact with the flour in the dough or batter.

What is the trick to keep baked goods like cookies soft? ›

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

What is the secret to a good cookie? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  • Always use butter.
  • Choose the right sugar.
  • Choose the right flour.
  • Check your flour is in date.
  • Choose the right kind of chocolate.
  • Cream the butter and sugar.
  • Beat in the eggs.
  • Fold in the flour.

Is it better to use Crisco or butter in cookies? ›

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Is it better to use Crisco or butter for cookies? ›

While shortening can be used as a replacement, it lacks the same depth of flavor and deliciousness that butter provides. So if you're looking for a truly flavorful cookie, we recommend sticking with butter. Plus, butter is also much easier to work with than shortening!

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the best flour for chocolate chip cookies? ›

Whenever you're wondering what type of flour to choose when baking chocolate chip cookies, the safest answer is always all-purpose flour. It will always provide you with the desired results, ensuring your cookies go out of the oven just as you imagined them.

Is too much flour bad for cookies? ›

Check Your Cookie Dough's Consistency

Tough – For rolled cookies, your dough can become “tough” by adding too much flour to your pin or counter before rolling it out. To avoid this, try using as little flour as possible while preparing to roll your dough.

What causes rubbery cookies? ›

The reason you're getting rubbery cookies is that you have let too much gluten develop. Cream the sugar and butter so that it looks pale yellow. Creaming adds air, which will allow the cookies to rise, it works as a leavening agent. Add the eggs, one at a time, then add the flour and chocolate.

What causes a cookie to be to soft? ›

Here are some common reasons: Underbaking: Cookies might not have been baked long enough. Ensure you follow the recommended baking time in the recipe and adjust based on your oven's characteristics. Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies.

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