If you love the chewy, melty texture of classic chocolate chip cookies and the flavor or mint chocolate chip, you’re in the right place. These double chocolatey cookies are going to be your new favorite Christmas cookie.
Tips for Making Chocolate Mint Cookies
As always, if you think you’ve got this recipe in the bag, head to the recipe card. If you’d like some tips on how to get the perfect texture, size, and flavor, take a couple minutes to scroll through a few tips before you get started.
Use Chocolate Mint Candies
There’s only a small window in the year when I’ve been able to find Andes mint chips already chopped up and ready to go in these cookies. If you’re not able to find them you have two options:OPTION #1: Head over to the candy aisle and grab a pack of the candy. More often than not, this is what I usually do.
Make them Chewy
I’ve said it in all my cookie recipes: it’s all about the butter + sugar mix. Once you get this right, you can’t mess it up. So here are the boxes you need to check:
- THE BUTTER. Soften the butter to room temp, but not above! If the butter is too soft, you’ll end up with crunchy, flat cookies. You want it to be slightly firm, but still, be able to press your finger into the butter.
- MIX IT FOR LONG ENOUGH. You can’t simply mix the sugars and butter until they’re evenly mixed together. You have to beat it for at least 3 minutes. It should start to look fluffy, then you’re good.
The Right Size
I made this pretty big…about 4 inches in diameter. You can definitely make them smaller if you prefer these tasty treats to stretch farther or be lower in calories per cookie. The key is just to make them even in size.
I used a large cookie scoop and filled it about 2/3 full to make 2 tablespoon dough balls. I baked those for 14 minutes and was only able to fit about 8 per sheet.
If you want to make them smaller, just make sure they’re all the same size so that they cook evenly. You’ll then want to adjust the time for them. Start checking them at around 8 minutes. Once the edges are firm, but the centers are still soft, you’re good to pull them.
Other Cookie Recipes
Chewy Double Chocolate Mint Cookies
What You Need
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup salted butter (softened)
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 tablespoons instant coffee (optional*)
- 2 large eggs
- 1 cup milk chocolate chips
- 1 cup Andes chips
How to Make It
- PREPARE: Preheat oven to 350° F and line a large baking sheet with parchment paper.
- COMBINE DRY INGREDIENTS: In a medium bowl, whisk together flour, cocoa, baking soda and salt in small bowl.
- WHIP SUGARS AND BUTTER: In a stand mixer or large bowl with a handheld electric mixer, beat butter, granulated sugar and brown sugar until light and fluffy (about 2 minutes).
- MIX REMAINING INGREDIENTS: Stir in the extracts and instant coffee and mix completely. Add the eggs, one at a time Stir the dough after each egg until well mixed. Gradually mix in flour and cocoa mixture until fully combined.
- With a wooden spoon, fold in the chocolate chips and candy pieces. Using a medium sized dough scoop, or heaping tablespoon, drop dough scoops onto the prepared baking sheet.
- BAKE for 14 minutes or until the the edges are crisp, but the centers are still very soft. Allow the cookies to set on the baking sheet for around 3 minutes and then transfer them to a wire rack to completely cool.
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
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