Chocoholics will love these Double Chocolate Mint Cookies! They’re made with a chocolate cookie dough, filled with mint chocolate chunks and dark chocolate.
We could all use a cookie right about now I think. So far 2020 seems like a never-ending cycle of bad news. So let’s all agree that stress baking is a great way to spread a little happiness when times are rough. And these Double Chocolate Mint Cookies are sure to do just that.
Chocolate and mint is really one of those great combinations, bested only by chocolate and peanut butter, in my opinion. But I like a higher chocolate to mint ratio, like in the case of Andes chocolates, vs. peppermint patties which are just a little bit too minty for my liking.
These cookies are just the right ratio – dense, chewy chocolate cookies with Andes pieces or creme de menthe baking bits, plus a little extra chopped dark chocolate thrown in for good measure.
These cookies are perfect for any chocolate lover, and they work for so many different occasions. They’re not only perfect for Christmas, but work very well for St. Patrick’s day, especially if you use green-flecked Andes bits.
Of course, I don’t think you can ever really go wrong when you decide to make them. No matter when you make these cookies, you can bet they’ll disappear very quickly!
Double Chocolate Mint Cookie Nutrition Notes:
The nutrition information in the recipe below is for fairly small cookies (I measure my dough in about 2 Tablespoon portions to make approximately 40 cookies). If you make your cookies much bigger than this, the nutrition information would need to be adjusted. Note that bakery sized cookies would be at least double the size.
Want more Chocolate Cookie Recipes?
Double Chocolate Mint Cookies
- 2 cups all purpose flour
- 1/3 cup cocoa powder
- 2 Tablespoons cornstarch
- 1 teaspoon instant coffee granules
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 10 ounces (1 bag) Andes baking chunks or creme de menthe baking chunks
- 3 ounces dark chocolate, chopped coarse
- Sift together the flour, cocoa, cornstarch, instant coffee, baking powder, and salt into a medium bowl. Set aside.
- Cream together the butter, granulated sugar, and brown sugar in a stand mixer on medium high speed until well combined. Add both the eggs and vanilla and mix on medium high speed until fluffy.
- Add the flour mixture and mix on low speed until combined. Add the Andes chunks and chopped chocolate and mix on low speed until combined.
- Scoop the dough in 2 Tablespoon portions and form into balls on a baking sheet lined with parchment or silicone baking mats. Refrigerate for at least 2 hours before baking. After the dough balls are chilled, you can also transfer them to an airtight container and freeze for up to 4 months if desired.
- Move oven racks to lower middle and upper middle positions. Heat oven to 350°F. Prepare 2 baking sheets with parchment paper or silicone baking mats. (NOTE: Cookies baked on silicone baking mats will spread more than those baked on parchment). Space the dough balls at least 2 inches apart and bake for 8-10 minutes rotating and switching the baking sheets halfway through baking time. Bake just until the edges have set. Note that the cookies will continue to bake for a couple of minutes after they are removed from the oven, and they will set as they cool. DO NOT OVERBAKE.
- Allow the cookies to cool on the pan for 10 minutes, then serve or transfer to a wire rack to cool completely before storing in an airtight container.