These Double Chocolate Mint Cookies are like the ultimate Girl Scout Thin Mint upgrade: thick, rich, and covered in a glossy layer of dark chocolate. The combination of Dutch cocoa and mint baking chips makes these cookies a dream come true for chocolate and mint lovers. Plus, they’re simple to make and just as good straight out of the freezer as they are fresh from the oven.
These decadent chocolate cookies are not only fantastic on their own, but they pair perfectly with a scoop of vanilla or mint chocolate chip ice cream for the best dessert. One of my favorite ways to enjoy these is with a hot cup of coffee. The perfect pairing!
I love making a batch during the holiday season because the smell of mint and chocolate filling my kitchen feels so festive. They’re perfect for gifting, sharing at cookie swaps or sneaking a few while decorating the tree.
If you love cozy bakes and nostalgic flavors, check out my Brown Butter Pecan Spice Cookies for a nutty, caramelized twist, or my Chocolate Pistachio Shortbread for even more chocolate goodness.
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Why You Will Love This Recipe
- These mint chocolate cookies taste just like Girl Scout Thin Mints but with a homemade, decadent twist.
- The recipe is straightforward, and the cookie dough comes together quickly with no chilling required.
- Mint and chocolate are a classic flavor combo that appeals to a wide audience, making them perfect for parties, cookie swaps, or holiday gifting.
- They’re excellent alongside a cup of coffee, hot cocoa, or even as an indulgent topping for ice cream sundaes.
- These holiday cookies make wonderful homemade gifts during Christmas time, especially when wrapped up in a pretty box or tin for friends and family.
Ingredients Needed
Here are notes about some of the ingredients needed to make these double chocolate cookies. For the full recipe and measurements, see the recipe card below.
- Flour: Use regular all-purpose flour.
- Dutch process cocoa powder: I prefer to use sifted Dutch process cocoa powder for this because of its rich flavor and smooth texture compared to regular cocoa powder.
- Salt
- Butter: Use softened salted or unsalted butter for this. I’m a believer that either one works equally great.
- Powdered sugar
- Milk
- Vanilla extract
- Andes Creme de Menthe baking chips: These add the perfect balance of mint and chocolate and can be found in most baking aisles, especially during the holidays.
- Dark chocolate melting wafers: I prefer to use dark chocolate melting wafers because they are easy to melt and create the best smooth and glossy coating for the cookies.
Ingredient Substitutions
- Andes Creme de Menthe Baking Chips: If you cannot find the baking chips, feel free to use chopped Andes mints in their place.
- Dark chocolate melting wafers: You could melt chocolate chips and a bit of coconut oil to make a chocolate suitable for coating the cookies.
- Dutch process cocoa powder: You could substitute regular unsweetened cocoa powder, but be aware that the cookies may not be as rich in flavor or color.
This cookie recipe has not been tested with this substitution. If you give any of these a try, please let me know how it worked out in the comments below!
Recipe Variations
- You could replace the dark chocolate melting wafers with white chocolate melting wafers for a more festive look.
- Stir in 1 teaspoon of espresso powder to the dry ingredients to give these cookies a bit of a peppermint mocha twist.
- Use two cookies to make an ice cream sandwich, placing a scoop of vanilla or mint chocolate chip ice cream in the middle.
- Adding crushed candy canes on top is a great way to make these cookies even more festive.
This great cookie recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Stand mixer: To easily combine the ingredients for the dough use a stand mixer. A hand mixer works fine, but a stand mixer makes it quicker.
- Cookie scoop: A cookie scoop is essential in making uniformly shaped and sized cookies. I have a variety of different sizes but I prefer a medium sized one for these cookies.
- Parchment paper: Use parchment paper for easy clean up.
Step by Step Instructions
1. Mix the Dry Ingredients
Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the flour, cocoa powder and salt. Set aside.
2. Cream the Butter and Sugar
Step In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and powdered sugar on medium speed for about 2 minutes, until smooth and fluffy.
Add the milk and vanilla extract to the creamed butter and mix until fully combined, about 30 seconds.
3. Incorporate the Dry Ingredients
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
4. Fold in Mint Chips
Add the Andes baking chips and mix gently until evenly distributed throughout the dough.
5. Portion the Dough
Use a cookie scoop or spoon to scoop out dough balls and place them on the prepared baking sheet, leaving about 1 inch of space between each.
Take each ball in your hands and roll it into a smooth ball.
Using a flat bottomed glass, slightly flatten each cookie.
6. Bake the Cookies
Bake cookies for 7–8 minutes, or until the tops of the cookies are just starting to darken around the edges.
Remove from the oven and let them cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
7. Melt the Chocolate
Once the cookies are fully cooled, melt the dark chocolate wafers in the microwave, following the package instructions (typically in 20–30 second intervals, stirring between each until smooth).
8. Dip the Cookies
Using a fork, lower each cookie into the melted chocolate, ensuring it’s fully coated. Lift the cookie with the fork, tap the fork on the edge of the bowl to allow the excess chocolate to drip off, and carefully place each cookie on parchment paper.
If desired, sprinkle the cookies with your favorite sprinkles before the chocolate sets.
9. Let the Chocolate Set
Allow the chocolate to harden completely, which may take about 2 hours at room temperature. Serve and enjoy!
Expert Tips
Here are some tips and tricks for making these chocolatey cookies:
- Be sure to sift the cocoa powder. Cocoa powder tends to develop clumps and you won’t want this for a consistent dough.
- After dipping the cookie, gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. This helps avoid a messy finish and ensures an even coating.
- Allow the chocolate to fully set (about 2 hours) before handling the cookies. For quicker setting, place them in the refrigerator for 20–30 minutes, but don’t rush the process as it can affect the chocolate's texture and finish.
- Do the cookie scoot! To get the perfect cookie shape, you will need a round cookie cutter or a bowl that is slightly larger than the baked cookie. Immediately after removing them from the oven, place your round object over the cookie and scoot it around with the cookie inside, allowing the edges to form into perfectly round cookies.
- If your dough balls are sticking to the bottom of your glass while slightly flattening the cookies, spray it lightly with cooking spray.
FAQ
Absolutely! If you don’t have Andes chips, you can substitute them with regular mint chocolate chips or chopped mint chocolate bars. If you wanted to use regular chocolate chips but still wanted that mint flavor, add a bit of peppermint extract (½ teaspoon) to the dough.
Yes! If you prefer to skip the chocolate coating, you can simply bake the cookies as they are and enjoy the mint-chocolate flavor on its own. However, the coating adds a nice touch of richness and texture. You could even experiment with drizzling the melted chocolate on the stops or by just coating the bottoms of the cookies with chocolate. The possibilities are endless!
If your dough feels too soft and sticky to scoop, chill it in the fridge for 20–30 minutes. This will firm it up and make it easier to handle.
Storage
Room temperature
Store the cookies in an airtight container at room temperature for up to 5 days to maintain their freshness.
Refrigerator
Store the cookies in an airtight container in the refrigerator for up to a week to keep them fresh.
Freezer
For freezer storage, place the cookies in an airtight container or freezer bag and store for up to 3 months.
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Recipe
Double Chocolate Mint Cookies
Ingredients
- 2 cups flour
- ¼ cup sifted Dutch process cocoa powder
- ¼ teaspoon salt
- 1 cup butter softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup Andes Creme de Menthe baking chips
- 15 ounces dark chocolate melting wafers
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium sized bowl, combine the flour, cocoa powder and salt. Stir with a whisk to combine.2 cups flour, ¼ cup sifted Dutch process cocoa powder, ¼ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar for 2 minutes.1 cup butter, 1 cup powdered sugar
- Add the milk and vanilla extract and mix on medium until combined, about 30 seconds.2 tablespoons milk, 1 teaspoon vanilla extract
- Gradually add the flour mixture and mix just until combined.
- Add the baking chips and mix just until evenly distributed.1 cup Andes Creme de Menthe baking chips
- Using a cookie scoop, portion out dough onto the prepared baking sheet, leaving about 1 inch between each dough ball. Take each dough ball in your hands, roll it into a smooth ball and place it back on the baking sheet.
- Using a flat bottomed glass, slightly flatten each dough ball.
- Bake for 7-8 minutes or until just starting to crack on the tops. Remove from the oven and allow to cool for 2 minutes before transferring to a cooling rack to cool completely.
- Once the cookies are cooled, melt the chocolate wafers in the microwave, following package instructions.15 ounces dark chocolate melting wafers
- Using a fork, lower a cookie into the chocolate carefully turning to fully coat. Lift the cookie up with the fork and tap the fork on the side of the bowl to allow excess chocolate to drip off, transfer to a cooling rack with parchment paper or a baking sheet underneath. Allow the chocolate to set completely, about 2 hours.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Ashlyn Meredith says
Our favorite way to enjoy these is with ice cream or frozen from the freezer!
Jean says
These cookies are delicious. A great cookie for a cookie exchange.