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Best Double Chocolate Mint Cookies with Melty Mint Chips

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These double chocolate mint cookies are chewy on the inside, slightly crisp on the edges, with melty mint chips creating pockets of cool, refreshing flavor against rich dark chocolate. A secret technique of partially melting the mint chips before folding them in makes every bite irresistible.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract (pure, not imitation)
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mint chocolate chips (Andes creme de menthe chips or chopped Andes mints)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down sides halfway through.
  3. Beat in eggs one at a time, mixing well after each. Add vanilla extract and peppermint extract. Mixture may look slightly curdled; that’s normal.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Place 1 cup of mint chocolate chips in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until about halfway melted (some chips still hold shape), about 30 to 45 seconds total. Let cool for 2 minutes.
  7. Gently fold the partially melted mint chips, remaining 1/2 cup whole mint chips, and semi-sweet chocolate chips into the dough. Do not overmix.
  8. Cover bowl and refrigerate for 30 minutes (optional but recommended for thicker cookies).
  9. Using a cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  10. Bake for 10 to 12 minutes. Edges should look set and slightly cracked; centers will still look soft.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For perfectly round cookies, use a round cookie cutter or the rim of a glass to gently scoot edges into shape immediately after baking. Dough can be made ahead and refrigerated overnight for deeper flavor. To freeze unbaked dough, scoop into balls, freeze on a baking sheet, then transfer to a freezer bag; bake from frozen adding 2-3 minutes.

Nutrition

Keywords: double chocolate mint cookies, mint chocolate chip cookies, chocolate mint cookies, easy cookie recipe, holiday cookies

Find it online: https://sparklechew.com/best-double-chocolate-mint-cookies-with-melty-mint-chips/