Name: Double Chocolate Mint Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon espresso powder; 1/2 teaspoon baking soda; Pinch salt; 1/2 cup unsalted butter (softened to room temperature); 3/4 cup granulated sugar; 1 large egg (room temperature); 1 teaspoon pure vanilla extract; 1/3 cup dark chocolate chips (chocolate chunks or chopped chocolate); 1/2 cup Andes Creme de Menthe Chocolate Mint Baking Chips (or chopped Andes mints (about 14 whole pieces))

These soft, rich chocolate cookies are loaded with dark chocolate and Andes mint pieces and have a brownie-like center with chewy edges – no chilling the dough, and ready in 30 minutes! The perfect combination of chocolate and mint for the holidays.

Chocolate cookies topped with chopped Andes mints on a wire rack

If you celebrate Christmas, you might partake in the tradition of leaving cookies for Santa when he drops off everyone’s gifts. He deserves a treat for all that hard work he does in a single night, you know?

So if you’re still looking for a cookie to fill his belly, maybe you should make it these Double Chocolate Mint Cookies!

A pile of chocolate cookies with Andes mints with one broken in half to show the chewy inside

Ingredients for mint chocolate cookies

All-purpose flour
Unsweetened cocoa powder
Espresso powder (this enhances the chocolate flavor!)
Baking soda
Salt
Unsalted butter
Granulated sugar
Egg
Pure vanilla extract
Dark chocolate chips, chocolate chunks or chopped chocolate
Andes Creme de Menthe Chocolate Mint Baking Chips, or chopped Andes mints

Dry chocolate ingredients in a clear bowl with a whisk

Light yellow, fluffy butter in a clear bowl

Can I use a different kind of chocolate chips?

I don’t recommend it. The Andes mints and sugar in the cookie already provide enough sweetness, and dark or bittersweet chocolate add the right level of indulgent flavor without an overpowering sweetness.

Semi-sweet and milk chocolate make the cookies too sweet for my tastes – but if you’re into that sort of thing, go for it! I’m not gonna stop you.

How to make double chocolate mint cookies

Preheat oven to 350°F and line two baking sheets with nonstick silicone mats (aff link) 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 (aff link), 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.
Set aside 1-2 tablespoons chopped Andes for topping the cookies, fold in chocolate chunks/chips and Andes baking chips.
Use a small cookie scoop (aff link) to drop cookies onto prepared baking sheets. If desired, you can also roll the dough into balls – they will spread more and be more uniform this way. 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!

Chopped Andes mints on top of chocolate cookie dough

What if I don’t have Andes mint baking chips?

Just roughly chop some full-sized Andes mints! I find that around 14 of them is the right amount to get you 1/2 cup for the dough, save a tablespoon or two for topping each cookie for a prettier presentation.

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.

No mint extract needed

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 – it’s just a refreshing mint flavor that pairs perfectly with the dark chocolate.

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.

A mound of cookie dough on a baking sheet — Not rolled

A mound of cookie dough topped with Andes mints on a baking sheet — Not rolled

To roll or not roll the dough

I prefer taking the extra couple minutes to roll the dough after I’ve portioned it out because it results in more uniform cookies with the crinkly tops I love so much.

You can see in the photos above what the dough looks like when it’s just portioned out with a cookie scoop (aff link) vs. rolled between the palms of your hands. And in the photos below, you’ll see the results after each of them are baked.

They’re both delicious, it’s really just a matter of personal preference!

A chocolate mint cookie on a baking sheet — Not rolled

Crinkled chocolate cookie topped with Andes mints on a baking sheet — Not rolled

How to store these cookies

Store cookies in an airtight container at room temperature for up to 1 week.

Can I make the dough ahead of time?

Yes! You can prep the dough up to 3 days ahead of time and keep it stored covered in the fridge until you’re ready to bake.

Let the dough sit at room temperature for 15 minutes, then portion and bake as indicated in the recipe card.

Can I freeze mint chocolate cookies?

You can!

To freeze the dough: prepare the dough, portioning it out into balls and then placing them on a baking sheet in the freezer for 1 hour. Then transfer the dough balls to a freezer-safe bag or container to store in the freezer for up to 3 months.

To bake from frozen, add a few minutes to the bake time. Alternatively, you can let the cookie dough come to room temperature, and then bake according to the recipe instructions.

To freeze baked cookies, allow them to cool completely, then transfer to a freezer-safe bag or container between layers of parchment paper for up to 3 months.