Double Chocolate Mint Cookies

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Double chocolate mint cookies are a fun and refreshing treat that really cannot be topped. Made with a chocolate mint cookie dough and filled with chocolate chips and minty chocolate chunk pieces, every cookie is packed with flavor and deliciousness.

You’re going to love how easy it is to make these chocolate mint cookies. No chilling the dough is required and every cookie turns out perfectly every time. With so many tips and tricks for getting the cookies completed to your liking, you’re going to enjoy every step almost as much as the finished cookie itself.

We love making cookies around here and these mint chocolate chip cookies are a perfect cookie for any occasion. The holiday cookie exchanges are a great excuse for minty cookies but there’s never a wrong time to serve up a batch of these gooey sweet cookies.

Chocolate Mint Cookies Ingredients

Flour: The base of the cookie dough is 2 cups of flour but you may need more or less to get the right consistency (see recipe card note).
Cocoa powder: To give us a rich chocolate taste in every bite we’ll need some unsweetened cocoa powder.
Leavening agents: you will need both baking soda and baking powder to get a nicely textured cookie.
Salt: Adding in a little salt will help to naturally enhance the flavors in these cookies.
Butter: Using two sticks of butter in the cookie recipe will give us a richer taste and a nice melt-in-your-mouth flavor.
Sugars: You will need both granulated white sugar and brown sugar to make these cookies nice and sweet and to help give them a good depth of flavor and chewiness.
Water: Use a little water to help moisten the dough and get the best consistency.
Extracts: Use both vanilla extract and mint extract to get a good range of flavors in every bite.
Eggs: You will want to use 2 eggs to get a good binding on the cookies so that they don’t turn out crumbly.
Chocolate: Use both chocolate chips and mint chocolates so that every cookie is packed with chocolate pieces you can’t wait to sink your teeth into.

beating eggs into the sugar butter mixture in a mixing bowl with paddle attachment

How to make double chocolate mint cookies

Preheat your oven to 375 degrees F.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt together in a small mixing bowl. Set the bowl aside.
In a large bowl, mix together the butter and sugar until well combined. If you whip them together you will create a cake-like cookie but if you want them gooey, just mix until combined.
Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract, mint extract, and water.
Add in the dry ingredients, gradually and pay attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add in a little more flour or leave a little bit out if needed. See recipe card notes on adding flour.
Fold in the chocolate chips and mint candies until they have been evenly distributed. You can always add in more if you want to enjoy extra chocolate.
Drop the rounded tablespoon onto a parchment paper-lined baking sheet.
Bake in the oven for 8-10 minutes rotating the sheet halfway through the baking time and check on them after 8 minutes. The cookies should appear done around the edges but still be soft in the middle when done.
Let the cookies cool on the sheet for 5 minutes before transferring to a wire cooling rack. For a crunchy cookie, cook for about 12 minutes until the tops are lightly golden brown.

FAQs about Chocolate Mint Cookies

Can you make chocolate mint cookies with Andes candies?

Yes, you can use these mint candies for your cookies just fine. You can also use mint chocolate chips or another finely chopped mint chocolate candy depending on what you have on hand or can find available.

How long are mint chocolate cookies good for?

These cookies can safely be kept stored in an airtight container at room temperature for about a week. You can also choose to freeze them in an airtight container for up to 3 months if desired. Simply thaw the cookies on the counter for a few minutes before eating.

double mint chocolate cookies on sheet next to fresh mint leaves

Print Pin

5 from 1 vote

Chocolate Mint Cookies

Course Dessert

Cuisine American

Keyword chocolate mint cookies, double chocolate mint cookies, mint chocolate chip cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 122kcal

Author Longbourn Farm • Alli Kelley

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Equipment

Ingredients

2 cups flour
1/2 cup coco powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup butter two sticks
2/3 cup white sugar
2/3 cup firmly packed brown sugar
2 teaspoons water
2 teaspoons vanilla extract
1 teaspoon mint extract
2 large eggs
1 cup chocolate chips
3/4 cup mint chocolates chopped

US Customary – Metric

Instructions

Preheat oven to 375ºF.
In a small bowl, whisk flour, cocoa powder, baking soda, baking powder and salt together. Set aside.
In a large bowl, mix the butter and sugars together until combined well. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey.
Add eggs one at a time, mixing well between each addition. Add vanilla extract, mint extract, and water.
Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
Fold in the chocolate chips and mint candies until they are evenly distributed. You can always add more if you like extra chocolate!
Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
Bake for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges and tops are light golden brown.

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Notes

The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.

To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!

Nutrition

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Chocolate Mint Cookies Ingredients

How to make double chocolate mint cookies

FAQs about Chocolate Mint Cookies