Double Chocolate Mint Cookies
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These double chocolate mint cookies taste just like Thin Mints® but have the texture of chunky chocolate chip cookies.
Chocolate and mint is one of my favorite flavor combinations. In fact, when our adorable neighbors come knocking with their Girl Scout cookies, I intentionally avoid ordering Thin Mints®—because who needs that kind of temptation?! Better to stock the house with cookies I don’t like! But if there’s ever a time to throw caution to the wind and indulge, it’s the holidays. So, I present to you these totally habit-forming double chocolate mint cookies. They taste just like Thin Mints® but have the chunky, satisfying texture of chocolate chip cookies. Trust me, you won’t be able to stop at just one!
“Wonderful cookies! 5 stars for sure. The cookies are chewy and have the perfect balance of chocolate and mint flavors. Everyone loved them.”
What You’ll Need To Make Chocolate Mint Cookies
- All-Purpose Flour: Provides the structure for the cookies. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Soda: Helps the cookies rise and become chewy.
- Natural Unsweetened Cocoa Powder: Adds rich chocolate flavor.
- Butter: Adds richness and moisture to the cookies.
- Light Brown Sugar: Adds sweetness and a hint of molasses flavor and contributes to the cookies’ chewiness. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Granulated Sugar: Adds sweetness and helps achieve a crispy texture.
- Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
- Eggs: Provide structure and moisture, creating a tender texture.
- Semi-Sweet Chocolate Chips: Add bursts of rich chocolate in every bite.
- Mint Chips: Add a refreshing mint flavor that beautifully complements the chocolate. I recommend using Guittard mint chips if you can find them, and please don’t be tempted to add more than the amount called for; mint can be overpowering.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the flour, baking soda and salt in a large bowl.
Pass the cocoa powder through a fine sieve into the bowl. This removes any lumps and makes it easier to incorporate.
Whisk the mixture until evenly combined.
In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about one minute.
Add the eggs and beat for about 2 minutes, until light and fluffy.
Add the flour mixture and mix on low speed until combined.
Mix in the chocolate and mint chips.
Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about two inches apart.
Bake for about 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Enjoy!
Make-Ahead, Freezing & Storage Instructions
The cookies can be stored in an airtight container at room temperature for up to three days. Also, the cookie dough can be frozen for up to 3 months: roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
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Double Chocolate Mint Cookies
These double chocolate mint cookies taste just like Thin Mints® but have the texture of chunky chocolate chip cookies.
Ingredients
- 2¼ cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (one 12-oz bag) semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard
- ¾ cup mint chips, best quality such as Guittard (a little goes a long way)
Instructions
- In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
- In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract on medium speed until creamy, about 1 minute. Add the eggs and beat for about 2 minutes more, until light and fluffy. Gradually add the flour mixture and mix on low speed until incorporated. Add the chocolate and mint chips and continue mixing until just combined. Chill the dough in the refrigerator for 30 to 60 minutes, or until firm enough to handle.
- Meanwhile, preheat the oven to 375°F and set the oven racks in the middle and upper thirds of the oven. Line two baking sheets with parchment paper.
- Scoop or roll the dough into walnut-sized balls and place on the prepared baking sheets about 2 inches apart.
- Bake for 9 to 11 minutes, or until the cookies are puffed and set. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container for up to three days.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 125
- Fat: 6 g
- Saturated fat: 4 g
- Carbohydrates: 17 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 56 mg
- Cholesterol: 18 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Would Guittard peppermint chunks work in this cookie? Thanks.
Hi Linda, I’m not familiar with those and couldn’t find anything online. Could you include a link?
They are available at amazon.com.
I thought they were on the Amazon site but when I went back to check they weren’t listed. I bought them at Walmart and they are small white chocolate chunks with peppermint streaks in them if that helps. Thanks Jenn.
Can I use fresh mint leaves for this recipe?
Hi Christabel, I wouldn’t recommend it — sorry!
They are actually Ghiradelli (not Guittard) Limited Edition Peppermint Baking Chunks and are on the amazon.com website. Thanks.
Ah, found them! I definitely think those would work. Please lmk how they turn out!
Question….would a walnut be about an inch in diameter? What size scoop did you use in the photos?
Hi Sharon, I’d say a walnut is about an inch long. And the scoop I used is 1.5 Tbsp. Hope you enjoy the cookies!
Using Andes mint bars How big do I chop them? Still use same measurement?
Hi Marie, I’d cut them to about the size of mini chocolate chips and I’d stick with 3/4 cup. Hope you enjoy!
I am at a high altitude. Research showed that I should bump the oven to 400. The first batch were too dark on the bottom. The second batch came out better but they’re still hard. The flavor is good but the cookies are hard. Are they supposed to be a hard or soft cookie?
Sorry you’re struggling with these – I suspect the altitude must be a factor. These should not be hard – more like the consistency of a typical chocolate chip cookie. Please let me know if I can help troubleshoot all.
Hi! I’m at 5400′ altitude and baked these at 375F using the convection function and they were great. Hope that helps!
I cannot find the mint chips locally…tried Von’s, Ralph’s & Whole Foods…ordering Guittard’s on line is quite expensive…would like to know where Richard found his mint chips? I live in Southern California! Thanks.
Hi Wendy, One reader used Andes mints (chopped) with excellent results. I think that’d work fine if you can find those.
I made these using Andes thin mints since I couldn’t find mint chips! These cookies are amazing! Perfect recipe! Thanks
These look amazing but I’m having trouble finding these guittard chips. What store did you purchase them from? I did a search online but came up short as I need them by next weekend for a party. Any suggestions would be greatly appreciated!
Hi Abbie, I get them at Safeway (you can also order them online). That said, any brand of mint chips will work so don’t go too far out of your way to find Guittard.
Hershey makes a great mint chip and is easy to find…I used them and they were great…Wonderful recipe especially for the holidays.
These cookies look so yummy! If they taste Thin Mints I know I’ll love them! Thanks for sharing the recipe, Jenn!
I would think this recipe would be so much better with broken Andes Thin Mints. I wonder if you had tried it and there was a reason you went another way? If not, I’ll use them in my batch. I’ve never been a big fan of flavored morsels. (except chocolate, of course!)
Hi Michelle, I haven’t tried it with broken Andes mints but think it’d work well. I’d love to know how they turn out if you try it.
Can I add espresso powder? If so, how much?
Sure, Brenda – I think 1 to 2 teaspoons would do the trick.
I just bought some of these chips thinking they’d be a mix of chocolate and mint. I was disappointed and couldn’t use them for my intended purpose of making them into non-pareils for Thanksgiving with Fall colored sprinkles. Now I’ll try this recipe to use them!