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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I cannot locate mint chips, is there a substitute I could use for this?
I made this recipe last year and it was a hit with our family. Now they are requesting these wonderful chocolate mint cookies.
Peg
Glad these were a hit! I’ll be putting them in the mail next week. Have a wonderful holiday! If you can’t find mint chips, another reader commented that she used Andes mints (chopped) with great results. I think that’d work well if you can find those.
They were so good! Made them for my parents and grandparents. I found that using Dove mint dark chocolate squares works really good for this recipe if you can’t find mint chips 🙂
Amazon has mint chips. I make these all the time for our fire & rescue crew and the sheriff’s dept. They are loved by all.
Can I switch the mint chip for Andes mints? I can not find the mint chips and don’t have time to order them.
Yes, that works!
Hi Jenn, I want to make these ahead for Christmas, and wondered about shaping it into a roll and freezing. Then I could, basically, slice and bake the day before the party. Do you think that would work as well as shaping them and then freezing? Thanks.
Hi Laura, I think it will be hard to slice through the chips, so I’d probably shape and freeze. Sorry!!
I had everything but the mint chips, so I subbed in a tbsp of peppermint extract… Soooooo good!!! Can’t wait to get to the store to actually buy the chips! Thanks for the recipe!
I have made these cookies twice and each time, they were a huge hit! I took the time to order the mint Guillard chips on Amazon. I ordered a 3 bag package and have plenty to make several batches. I did not alter the recipe at all- nor would I. It was perfect as written. The cookies were moist and very flavorful. They tasted better than a thin mint, in my opinion. They also froze well and tasted just as delicious one week after being baked when stored in an air-tight container. I have had excellent luck with every recipe of Jen’s that I have made from baked goods to dinner entrees.
Would love to give these a try! I’m barely getting my toes dipped in baking and I don’t own a stand mixer, though. Will a hand-held one do the job for this? 🙂
Definitely — you’ll just need to increase the speed on it a bit. Hope you enjoy!
Just made these with my niece and nephew. Couldn’t find mint chips but my nephew spotted a big bag of mint M&Ms and suggested we use them instead. Used a whole bag in addition to the chocolate chips. Cookies came out perfect, moist and fudgy on the inside, with a mint explosion when you bite into an M&M.
The most wonderful chocolate mint cookie recipe there is! I thought I had the best, but was wrong. I bought the Guittard mint chips and made them and was told these are the new favorite! Wow the mint chips were really worth ordering, much better than the famous foil wrapped mints! Have been enjoying your cookbook Jen and sharing lots of recipes too
These cookies were such a big hit last Christmas that I just made them again. Biggest challenge is finding the mint chips. Finally settled this year on creme de menthe chips and they worked fine. Looking forward to gifting cookies to friends over the holiday season. They will be very happy!
I tried this recipe last Christmas and it became an instant holiday favorite! The recipe was perfect (and I even had friends help me find the mint chips so I could make another batch). Thanks for another great recipe, Jenn!
I made these last year with Andes mini mints and everyone loved them. I’m making them again this year and was wondering if I can double the recipe to make even more. I know with some baking recipes that doubling the ingredients doesn’t have the same outcome. Thanks!
Sure, Gina – doubling is fine here. 🙂
I made these recently for my book club holiday party. Everyone liked them. I, too, had trouble getting the green mint baking chips locally but was able to order them online from World Market. Will be making them later in month for my children and grandchildren. Thanks