Double Chocolate Mint Cookies
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.
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
Calories: 429kcal | Carbohydrates: 49.2g | Protein: 6.1g | Fat: 22.3g | Saturated Fat: 15.3g | Cholesterol: 24mg | Sodium: 481mg | Potassium: 280mg | Fiber: 2.7g | Sugar: 37.2g | Calcium: 132mg | Iron: 2mg
Please note that these nutrition facts are approximations and may not be entirely precise.
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