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    Home » Recipes » Cookies

    Double Chocolate Mint Cookies

    Published: Dec 24, 2015 · Last modified: Oct 7, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 5 votes
    Chocolate cookies topped with chopped Andes mints on a wire rack

    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.

    Creamed butter in a clear bowl
    Chocolate cookie dough in a clear bowl

    How to make double chocolate mint cookies

    1. Preheat oven to 350°F and line two baking sheets with nonstick silicone mats (aff link) or parchment paper.
    2. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
    3. 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.
    4. A little at a time, add the flour mixture to the butter mixture and beat until well combined.
    5. Set aside 1-2 tablespoons chopped Andes for topping the cookies, fold in chocolate chunks/chips and Andes baking chips.
    6. 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.
    7. 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 ½ 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
    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
    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.

    Chocolate cookies topped with chopped Andes mints on a wire rack
    Not rolled
    Chocolate cookies topped with chopped Andes mints on a wire rack
    Rolled

    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.

    A stack of chocolate cookies with Andes mints next to a glass of milk

    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!

    Chocolate cookies topped with chopped Andes mints on a wire rack

    Double Chocolate Mint Cookies

    5 from 5 votes
    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.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 8 minutes
    Total Time 23 minutes
    Servings 18 cookies
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • Baking sheets
    • Nonstick silicone mat
    • Parchment paper (precut)
    • Mixing bowls
    • Hand mixer
    • Stand Mixer
    • Spatula
    • Cookie scoops
    • Wire cooling racks

    Ingredients
     
     

    • 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
    • ½ cup Andes Creme de Menthe Chocolate Mint Baking Chips, or chopped Andes mints (about 14 whole pieces)

    Instructions
     

    • 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.
      1 cup all-purpose flour | ½ cup unsweetened cocoa powder | 1 teaspoon espresso powder | ½ teaspoon baking soda | Pinch of salt
    • 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.
      ½ cup unsalted butter | ¾ cup granulated sugar | 1 large egg | 1 teaspoon pure vanilla extract
    • 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.
      ⅓ cup dark chocolate chips | ½ cup Andes Creme de Menthe Chocolate Mint Baking Chips
    • Use a small cookie scoop 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!

    Video

    Notes

    Storage: Store cookies in an airtight container at room temperature for up to 1 week.
    Prep dough ahead of time: 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.
    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.

    Nutrition

    Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 40mg | Potassium: 51mg | Fiber: 1g | Sugar: 14g | Vitamin A: 171IU | Calcium: 8mg | Iron: 1mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

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