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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Can the dough be made ahead and refrigerated for several days before baking?
Sure, Karen. Enjoy!
These were yummy! Added 1.5 tsp mint as well as the vanilla, used natural peppermint chips and dark chocolate chunks. Used a cookie scoop, baked for 11 min. Perfect!
Hi jen
I’m going to try this recipe soon. Just need to check, should I be increasing the amount of flour required in it so that the cookies have a bit of height? I did that with ur chocolate chip cookie recipe and it worked like a charm! Do let me know 🙂 got someone to carry a whole sack full of guittard mint chips from the US to India just so I could make these 🙂
Thanks in advance!
Vanita
Hi Vanita, I think the amount of flour is perfect as is; if you add more, they will rise higher but they could be a little dry. Hope you enjoy them!
First tried this recipe at Christmas and all I had on hand was Andi’s mints. Well they were fabulous , I can’t wait to order some Guittard mint chips before I make them for the holidays again . I have been using the famous Duff _ recipe for years but this one really beats the heck out of it ! But does it really make that big of a difference with the Guittard mint chips?
Hi Kim, I’ve never tried it with the mints but I think they’d be delicious either way.
These cookies really do taste like Girl Scout thin mints! I made them to bring for our extended family Christmas dinner. They were a huge hit. And so easy and quick to make! Thank you!
Made this recipe as given and it was excellent. The Guittard mint chips were excellent. In my home, we decide if a recipe will ever be made again and call it a keeper. This is a keeper!
Made these last night and WOW! Finally a good cookie recipe. I have been trying to find a good cookie recipe for so long and have made some that are good but not GREAT and obviously made some that are not so good! I have never made double chocolate cookies either but these were easy and delicious. The only problem I had was that I could not find mint chocolate chips (so bummed about that, maybe you can’t get them where I live??) so I substituted with white chocolate chips which were delicious and my husband’s only complaint was that they needed more white chocolate chips! Thanks for the delicious recipe!
So glad you enjoyed these Heather! If you’re not able to find mint chocolate chips, another reader commented that she used Andes mints (chopped) with excellent results. I think that’d work fine if you can find those.
In two weeks during the holidays I made this recipe three times and it was a smash hit! I used Valrhona 100% cocoa, Ghiradelli 60% cacao chips and Guittard mint chips. After the first batch I made the cookies smaller which produced 88 cookies. The smaller size made them like “eating popcorn” so family and friends were “popping” them into their mouths. The chocoholics were in heaven!
These cookies were fabulous and very easy to make and even easier to eat!! I used salted caramel chips instead of mint chips and they were a huge hit!
Thanks for another great recipe!
Sara Dolan
Can I refrigerate the dough overnight, or should I refrigerate for the recommended time of one hour or until firm, then scoop them in balls and refrigerate. Also, how long can they be safely refrigerated once scooped into balls?
I love your recipes and making baked latkas this weekend. They are delicious!!!
❤️❤️❤️
Hi Donna, So happy you’re enjoying the recipes! I think you’ll have an easier time scooping the batter if it’s not too firm, so I’d refrigerate for an hour, scoop the balls, then refrigerate until ready to cook. The batter should keep well in the fridge for 4 to 5 days. You could also freeze them for longer storage. Enjoy!
I think Jen’s recipes are always 5 stars and excellent, but this one just didn’t work for me. Sorry. I thought the cookies were just OK.