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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Texture was brownie cookie perfection. The mint chips were a bit too much for me with the double chocolate. Still very good but I am excited to try this without them. Very rich. Have your glass of milk ready.
My 12 year old daughter found this recipe and wanted to try it for Christmas (by herself). They were delicious! She has now asked for a recipe book for her birthday in a few weeks so she will always have this recipe handy.
So glad your daughter enjoyed the cookies, Emily — and good for her for baking them all by herself! Just FYI, these cookies aren’t in my cookbook, but there are lots of other sweets in the book she might like. 🙂
Awesome recipe. The cookie dough was really heavy and i am not used to dough being like that. I ground up some of the mint chocolate as i was using a solid piece of mint chocolate so i put in the ground mint chocolate dust and the chunks of mint chocolate to the dough instead of using the recommended mint chip. OMG was it ever good!! You got mint and chocolate in each bite of the cookie! Big hit with everyone!!
These are absolutely delicious!! I made a batch, which was devoured, and immediately made a second batch. Such a hit!
I added white chocolate chips to half of the batch and loved that version as well
Amazing recipe! I didn’t add mint chips because I was out, and just wanted a brownie-type cookie. These hit the spot! Great consistency, beautiful crinkle top. Thank you!
Can I refrigerate for 2-3 hours before shaping and baking?
Sure – hope you enjoy!
Can I use peppermint or mint extract instead of the chips? How much? Would that be in addition to vanilla? Or instead of.
Hi J, I’ve never made these with mint extract, but another reader mentioned that she used it in place of the chips so it’s worth a try. (I’d use it in place of the vanilla extract.) If you want another option, a number of readers have commented that they’ve used Andes mints (chopped) in place of the chips and were happy with the results. Hope that helps!
Wonderful recipe. Cookies came out perfect. I always try to cut back on the butter (Vegan-Melt) by a few tablespoons and the cookies still came out great. Didn’t have mint chips but just used some Andees Mints. Teenagers approved of the look and taste.
These are objectively delicious. Perfect texture, perfect amount of chocolate. I couldn’t find mint chips so I used Andes. Amazing recipe!
Just made these cookies and they were really good. One thing though, ours came super wide and flat. They kind of looked like those mini Frisbees kids can get. Any thoughts on why that happened? We made the same size balls that you did, they just expanded and are really flat. My family would prefer if they were smaller, since they were the size of the palm of a grown person’s hand, but otherwise they were really good.
Hi Cassie, It sounds like the dough may have been a bit too warm. How long did you chill the dough in the fridge?