These are chock-full of chocolate chunks and mint pieces for a chewy and rich cookie!
Happy Christmas Eve, my friends! I don’t know what the weather is like where you are, but thanks to El Niño it’s 70°F in Massachusetts and HUMID AS HELL. I’m pretty sure Santa misheard me – I asked for a white Christmas, not a wet Christmas. Good grief, Charlie Brown.
Regardless of the weather, Santa still needs cookies when he drops off gifts tonight. Mind you, when he gets here he might think he’s in Florida and drop off a snowboard for a kid that’s wearing shorts – but still.
If you’re still looking for a cookie to fill his belly, maybe you should make it Double Chocolate Mint Cookies!
They’re not so chocolatey that you feel like you have to sacrifice part of your dinner just to have one. They’re also not so minty you feel like you just ate a tube of toothpaste. You’ll notice I didn’t add any mint extract to the batter – the Andes Creme de Menthe Chocolate Mint Baking Chips provide exactly the right amount of mint.
If you only have the full sized Andes mints on hand, you could even place one on top of the cookie right after they get out of the oven, let it sit for a minute, and then spread it around for a super-simple icing. I highly recommend it.
I want to see what you’re leaving for Santa tonight! Follow me on Instagram and tag #stressbakingholidays so I can check it out when I wake up in the middle of the night to peek under the tree!
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Double Chocolate Mint Cookies
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup dark chocolate chips, chocolate chunks or chopped chocolate, optional
- ½ cup Andes Creme de Menthe Chocolate Mint Baking Chips, or chopped Andes mints (about 14 whole pieces)
- Preheat oven to 350°F and line two baking sheets with nonstick silicone mats or parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
- In a large bowl with a hand or stand mixer, beat together butter and sugar until and fluffy. Add egg and vanilla extract and beat again until well combined.
- A little at a time, add the flour mixture to the butter mixture and beat until well combined.
- Fold in chocolate chunks/chips and Andes baking chips.
- Use a small cookie scoop to drop cookies onto prepared baking sheets. Gently press a few more Andes pieces to the top of each cookie for presentation's sake.
- Bake for 8 minutes or until the tops have just set. Let cool on pan for a couple minutes, then move to wire rack to cool completely. Enjoy!