Double Chocolate Mint Cookies

5 from 1 vote

Chocoholics will love these Double Chocolate Mint Cookies! They're made with a chocolate cookie dough, filled with mint chocolate chunks and dark chocolate.

Prep Time15

Cook Time20

Chilling Time2

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: Andes, chocolate, chocolate mint, Christmas cookies, cookie, cookies, dessert, mint, St. Patrick's Day, sweets

Servings: cookies

Calories: 140kcal

Author: Carissa Serink

Equipment

Stand Mixer or hand mixer
2 Baking sheets
Parchment paper or silicone baking mats

Ingredients

2 cups all purpose flour
⅓ cup cocoa powder
2 Tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon instant coffee granules
10 ounces (1 bag) Andes baking chunks or creme de menthe baking chunks
3 ounces dark chocolate chopped coarse

Instructions

Whisk together 2 cups all purpose flour, ⅓ cup cocoa powder, 2 Tablespoons cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt into a medium bowl. Set aside.
Cream together ¾ cup (1 ½ sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup brown sugar in a stand mixer on medium-high speed until well combined. Add 2 large eggs, 1 teaspoon vanilla, and 1 teaspoon instant coffee granules and mix on medium-high speed until fluffy.
Add the flour mixture and mix on low speed until combined. Add 10 ounces (1 bag) Andes baking chunks or creme de menthe baking 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.

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