These soft, rich chocolate cookies are stuffed with dark chocolate and Andes mint chunks and have a brownie-like center with chewy borders. They are done in 30 minutes with no cooling of the dough! The ideal chocolate and mint mix for the holidays.
If you celebrate Christmas, you may want to participate in the custom of leaving cookies for Santa when he delivers everyone’s presents. He deserves a reward for all of his efforts in a single night, you know?
If you’re still seeking for a cookie to satisfy his sweet tooth, try these Double Chocolate Mint Cookies!
Contents
- Ingredients for mint chocolate cookies
- Can I use a different kind of chocolate chips?
- How to make double chocolate mint cookies
- What if I don’t have Andes mint baking chips?
- No mint extract needed
- To roll or not roll the dough
- How to store these cookies
- Can I make the dough ahead of time?
- Can I freeze mint chocolate cookies?
- Double Chocolate Mint Cookies
- FAQs
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- Flour for all purposes
- Cocoa powder without sugar
- Espresso powder (adds to the chocolate taste!)
- Baking powder
- Salt
- unseasoned butter
- Sugar, granulated
- Egg
- Authentic vanilla extract
- Dark chocolate chips, chunks of chocolate, or chopped chocolate
- Chocolate Mint Crème de Menthe Baking Chips, or chopped Andes mints
Can I use a different kind of chocolate chips?
I wouldnt recomend it. The Andes mints and sugar in the cookie offer enough sweetness, and dark or bittersweet chocolate adds just the proper amount of rich taste without being too sweet.
The semi-sweet and milk chocolate make the cookies too sugary for my taste, but if you like it that way, go for it! I’m not going to stop you.
- Preheat the oven at 350 degrees Fahrenheit and line two baking sheets with nonstick silicone mats (affiliate link) or parchment paper.
- Whisk together the flour, cocoa powder, espresso powder, baking soda, and salt in a medium mixing basin. Set aside.
- In a large mixing basin, cream together butter and sugar with a hand or stand mixer (aff link) until frothy. Beat in the egg and vanilla essence until completely mixed.
- Add the flour mixture to the butter mixture a little at a time, mixing thoroughly after each addition.
- Andes baking chips and chips. Save aside 1-2 teaspoons chopped Andes for the cookies’ topping, then stir in chocolate bits.
- Drop cookies onto prepared baking sheets using a small cookie scoop (aff link). If desired, shape the dough into balls; this will allow it to spread more evenly and uniformly. For display purposes, gently put a few additional Andes pieces onto the top of each biscuit.
- Bake for 8 minutes, or until the tops are just starting to set. Let it rest for a few minutes on the pan before transferring to a wire rack to cool fully. Enjoy!
What if I don’t have Andes mint baking chips?
2 cup for the dough, plus a tablespoon or two for topping each cookie for a more visually appealing appearance. Just slice up some full-sized Andes mints! I found that 14 of these is about the correct number to get you one.
You could also put one on top of the cookie just after it comes out of the oven, wait a minute, and then spread it over for a quick icing. It comes highly recommended by me.
No mint extract needed
They aren’t so chocolaty that you feel obligated to forego a portion of your meal just to eat one. They’re also not so minty that you feel like you just ate a bottle of toothpaste; they’re simply a nice mint taste that complements the dark chocolate wonderfully.
You’ll note I didn’t use any mint essence in the batter since the Andes Crème de Menthe Chocolate Mint Baking Chips had just the appropriate amount of mint.
To roll or not roll the dough
I like rolling the dough after I’ve portioned it out since it results in more consistent cookies with the crinkly tops that I adore.
The photographs above show how the dough appears when it’s merely portioned out using a cookie scoop (aff link) vs. rolled between your palms. And the effects of each of them are seen in the images below.
They’re both excellent; it truly comes down to personal choice!
Cookies may be stored in an airtight jar at room temperature for up to one week.
Can I make the dough ahead of time?
Yes! You may make the dough up to 3 days ahead of time and store it in the fridge covered until ready to bake.
Let the dough to rest at room temperature for 15 minutes before portioning and baking as directed on the recipe card.
You certainly can!
To freeze the dough, prepare it by portioning it out into balls and freezing them on a baking sheet for 1 hour. Finally, place the dough balls in a freezer-safe bag or container and freeze for up to 3 months.
Add a few minutes to the bake time if baking from frozen. Instead, you may allow the cookie dough to come to room temperature before baking it according to the recipe directions.
Let cooked cookies to cool fully before transferring to a freezer-safe bag or container between layers of parchment paper for up to 3 months.
Double Chocolate Mint Cookies
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Description
Equipment
- Baking pans
- Silicone nonstick mat
- Paper made with parchment (precut)
- blending bowls
- Hand held mixer
- Mixing Stand
- Spatula
- Scooping cookies
- Cooling racks made of wire
Ingredients
- 1 cup plain flour
- chocolate powder (unsweetened)
- 1 tsp espresso powder
- 1 tsp baking soda
- 1 tsp salt
- softened room temperature cupunsalted butter
- a cup of granulated sugar
- 1 big room temperature egg
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips, chunks, or chopped chocolate
- cup Andes Creme de Menthe Chocolate Mint Baking Chips or Andes Mints chopped (about 14 whole pieces)
Instructions
- Preheat the oven to 350°F and prepare two baking pans with parchment paper or nonstick silicone mats.
- a pinch of salt, 2 teaspoon baking soda
1 teaspoon espresso powder, 2 cups unsweetened cocoa powder 1
Whisk together the flour, cocoa powder, espresso powder, baking soda, and salt in a medium mixing basin. Set aside.
1 cup all-purpose flour, 1 teaspoon - 1 big egg, 4 cup granulated sugar, 1 teaspoon pure vanilla essence
2 pound unsalted butter 3
In a large mixing basin, cream together butter and sugar using a hand or stand mixer until fluffy. Beat in the egg and vanilla essence until completely mixed.
1 - Add the flour mixture to the butter mixture a little at a time, mixing thoroughly after each addition.
- 2 cup Chocolate Mint Andes Crème de Menthe Baking Chips
3 cups dark chocolate chips, 1 chip, and Andes baking chips.
1
Save aside 1-2 teaspoons chopped Andes for the cookies’ topping, then stir in chocolate bits. - Drop cookies onto prepared baking sheets using a small cookie scoop. If desired, shape the dough into balls; this will allow it to spread more evenly and uniformly. For display purposes, gently put a few additional Andes pieces onto the top of each biscuit.
- Bake for 8 minutes, or until the tops are just starting to set. Let it rest for a few minutes on the pan before transferring to a wire rack to cool fully. Enjoy!