These double chocolate mint cookies are chunky and chewy chocolate chip cookies filled with double the chocolate and melty creme de menthe candies. Perfect for the holidays!
Why You’ll Love These Double Chocolate Mint Cookies
These are the fudgiest double chocolate mint cookies! Soft-baked and indulgent, these cookies are bursting at the seams with melty chocolate chips and creamy mint chocolate candy. They’re the perfect Christmas cookies, but you’re going to want to make these any chance you get. Here’s why:
Easy to make. Nothing beats the ease of drop cookies! The chocolate cookie dough uses simple ingredients and comes together quickly. No chilling or rolling is required.
Gooey chocolate. These mint chocolate cookies are fudgy chocolate chocolate chip cookies with the addition of ooey-gooey, melty Andes creme de menthe candies. Every bite is filled with decadent chocolate and peppermint flavor.
Make-ahead-friendly. Not only is the cookie dough easy to make, but it’s easy to freeze, too! Both the dough and baked cookies can be made ahead, making this cookie recipe perfect for the holidays.
Ingredients You’ll Need
These fudgy double chocolate mint cookies call for a few pantry staples, outlined here. Be sure to scroll to the recipe card below the post for the full ingredient amounts and recipe instructions.
Chocolate Chips – I like to use semi-sweet chocolate chips, but you can also use dark or milk chocolate, or even chopped chocolate bars.
Flour, Baking Soda, and Salt
Butter – Salted or unsalted butter, softened before you start.
Sugar – Chewy cookies call for a combination of granulated sugar and brown sugar, for extra moisture.
Vanilla
Eggs
Mint Chocolate Candy – I use Andes creme de menthe candies or their peppermint crunch baking chips. You can also use another candy, like Thin Mints or After Eight mint chocolates. Unwrap the chocolates and chop them into smaller pieces.
How to Make Chocolate Mint Cookies
If you love chocolatey, minty desserts like these mint fudge stuffed brownies, just wait until these double chocolate mint cookies hit your cookie platters. Here’s a quick overview of how to make them (find the full details in the recipe card!).
Melt chocolate. Start by melting semi-sweet chocolate chips gently in the microwave, or you can use a double boiler on the stovetop. Just as in making chocolate ganache, heat the chocolate slowly and stir often to avoid seizing.
Combine the dry ingredients. While your melted chocolate cools to room temperature, whisk together your dry ingredients in a separate bowl.
Mix the wet ingredients. Next, cream together the butter and both sugars, then add the vanilla and eggs. Finally, beat in the melted chocolate until the batter is light and fluffy.
Finish the cookie dough. Mix the dry ingredients into the wet batter. Fold in the chopped mint chocolate candies and chocolate chips. Afterward, drop spoonfuls of cookie dough onto lined baking sheets.
Bake. Bake these chocolate mint cookies at 375ºF for 10 minutes, until they’re just set in the middle. Leave them to rest on the baking sheet for a few minutes before moving them to a wire cooling rack.
Tips for Success
New to baking? Or maybe you just want to make the most out of this mint chocolate cookie recipe. Either way, here are some bonus tips and tricks for best results:
Use softened butter. Take the butter out of the fridge ahead of time, or microwave it for a few seconds to bring it to room temperature. Softened butter combines more easily with the other ingredients.
Use an ice cream scoop. A small ice cream scoop works great for portioning out the cookie dough, for even-sized cookies.
Don’t overbake. The secret to soft, chewy double chocolate cookies is to leave them slightly underbaked. Your freshly baked cookies should be crisp at the edges and soft (but not wet) in the center. They’ll continue to set up on the baking sheet as they cool.
Variation Ideas
Whether you bake these for Christmas or any other occasion, you can customize your double chocolate mint cookies in plenty of ways. Just remember to not go too overboard with add-ins! Try these easy variations:
Peppermint. For even more festive flair, stir in crushed peppermints or candy canes.
White chocolate. Try white chocolate chips in place of semi-sweet chocolate. You might also like these white chocolate-filled buttermint cookies.
Mint chips. In place of chopped mint chocolate candy, use mint chips in addition to chocolate chips.
Add frosting. Really up the ante and top your double chocolate mint cookies with a generous layer of mint chocolate chip frosting!
Can I Make the Cookie Dough Ahead?
Certainly. The double chocolate mint cookie dough can be prepared ahead and refrigerated for 1-2 days, or frozen for up to 3 months. This is especially handy during the busy holiday season! Keep the prepared dough covered tightly until you’re ready to use it.
If you’re freezing the cookie dough, I recommend portioning it out into balls beforehand. Pre-freeze the dough balls on a baking sheet, then transfer them to a freezer bag and press the air out. Bake the frozen cookie dough straight from the freezer, adding an extra 1-2 minutes to the baking time.
How to Store
Store the baked cookies in an airtight container at room temperature. They’ll keep fresh for up to 3-4 days.
Can I Freeze Chocolate Mint Cookies?
Yes, baked double chocolate mint cookies freeze well. Make sure that the cookies are cooled completely, and then store them in a freezer-safe container or freezer bag. If you’re stacking the cookies, use parchment paper to separate the layers. Defrost your cookies at room temperature before serving.
These double chocolate mint cookies are soft and chewy chocolate chip cookies filled with double the chocolate and melty creme de menthe candies.
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup salted butter, softened
2/3 cup sugar
1/3 cup packed dark brown sugar
2 teaspoons vanilla
2 eggs
1 4.7 oz. box Andes Creme de Menthe Candies, unwrapped and broken in half (see note)
1 cup semisweet chocolate chips
Preheat the oven to 375ºF.
Prepare cookie sheets by greasing them or lining with parchment paper.
Melt 1 1/2 cups semi-sweet chocolate chips over a double boiler, or in microwave until just melted. Set aside to cool to room temperature.
Combine the dry ingredients in small bowl, set aside.
In a large mixing bowl, combine butter, both sugars, and vanilla. Beat until creamy. Add eggs, scrape down the sides of the bowl, and mix again. Add the melted chocolate and beat ingredients until light and fluffy.
Add the flour mixture and mix until just combined. Fold in the Andes Candies and 1 cup of chocolate chips. Stir until combined.
Drop the cookie dough by rounded tablespoons, or with a small ice cream scoop, onto the prepared cookie sheets.
Bake for 10 minutes, or until the centers of the cookies are no longer wet.
Let the cookies stand for 2-3 minutes on the cookie sheets before transferring them to cooling rack.
Notes
You can also use Andes Peppermint Crunch Baking Chips. They’re available in some supermarket baking aisles, or online.
Keywords: double chocolate mint cookies, chocolate mint cookies, mint chocolate cookies
