Decadent Double Chocolate Mint Cookies
You absolutely have to try these double chocolate mint cookies- they’re ultra-chocolatey, delightfully minty, totally delicious cookies.
Well, these cookies were a happy experiment. A happy, insanely yummy experiment.
After working through a few test recipes that didn’t pan out, I was thrilled when this batch came out of the oven perfect.
Perfect, perfect, perfect.
However, because I, in all my intelligent and logical reasoning, decided to work my way through five pounds of butter in the name of holiday baking the day before I was leaving with my crew of seven for a week-long Thanksgiving vacation (wherefore art thou, sanity?), all I had time to do was look at them lovingly, do a bad cartwheel in praise, taste-test about five, shove the rest into a tupperware container, freeze them, and pack them in our luggage.
We pulled them out a few days later in a remote cabin in the mountains where they were declared absolute cookie perfection by me, five young food critics, Brian and my dad (who happens to be a cookie lover like no other).
Ultra-chocolatey and delightfully minty, they have the most delicious soft and rich texture.
We were absolutely devouring them. And I promise that’s not just because we were far away from civilization; I’d proudly devour them anytime, anywhere. Unashamed Cookie Devourer = That’s Me.
Festive, good-looking (I’m so shallow, I know) and yummy, I’m telling you, this is the holiday cookie to beat this year.
One Year Ago: White Chocolate Pecan Brownies
Two Years Ago: Homemade Peppermint Patties
Three Years Ago: White Chocolate Cherry Shortbread Cookies
Decadent Double Chocolate Peppermint Cookies
- 1 cup (227 g) salted butter, cool room temperature (not warm or overly soft!)
- ¾ cup (159 g) lightly packed brown sugar
- ½ cup (106 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose flour
- ½ cup (43 g) natural, unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (85 g) crushed or finely chopped Andes mints (see note)
- Additional 1/2 cup or so crushed or finely chopped Andes mints for rolling
- Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.
- In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract and mix.
- In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
- Add the dry ingredients to the batter and mix until just combined (it’s ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.
- Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.
- Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don’t overbake; the edges will be set with soft middles).
- Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.
Recipe Source: from Mel’s Kitchen Cafe
48 Comments on “Decadent Double Chocolate Mint Cookies”
I couldn’t find bags of Andes mint chips, so instead chopped up a mix of Ghiradelli peppermint bark squares with chopped green unwrapped Andes mints. Looked pretty and tasted great!
Hi there, I am in Vancouver Canada, can you please recommend a mint alternative to Andes as we don’t have them here? Do crushed candy canes work? Please advise, Thanks.
Crushed candy canes have a crunchier texture than the softer Andes mints, but I think you could use them as a substitute.
Would it be a problem if I substitute Gluten Free Flour In this recipe can?
I haven’t tried that so I’m not sure – sorry! Worth a try though!
Delicious, easy and perfect for Christmas goodies. I live in Germany where there are no Andes mints. The only thing similar were dark chocolates with gooey mint filling. I was unsure but gave it a whirl. And it totally worked! YUM.
These are SO delicious, I couldn’t find the red Andes candies so I got the Ghirardelli peppermint chunks & they were ok, next time I think I will use crushed peppermint candy, as the chunks browned a bit. Still absolutely delicious just not as pretty.
One quick question: The recipe calls for 1 cup of butter, which would be two cubes, but the video shows only one cube. Which is right?
Hey Stefanie – the recipe is correct (I’m in the process of correcting the video). 🙂
Thanks Mel! I actually made two batches so I could try it both ways, and I would definitely recommend the two cubes of butter! Super yummy cookies, though, even with less butter. No one minds that I made double.
These are so chocolaty and minty–the perfect cookie for Christmas. I found the Andes peppermint crunch chips at my Ralph’s in California (Kroger owned). XOXOXO
I didn’t have any Andy’s mints, but added mini chocolate chips and crushed peppermints. Then rolls the tops in crushed peppermints. These cookies are amazing! I can’t wait to try this recipe with the Andy’s mints! Every recipe from you, is always a winner!
I made these wonderful cookies last night to include in gift baskets for family & friends, and they turned out beautifully! I was a little nervous about trying a new recipe this late in my holiday baking but I told myself “don’t worry, it’s Mel!” 🙂 Also, I found the red & white Andes chips at World Market for those still on the hunt.
Made these for a work party and they were gobbled up quick! I found the Andes mints at Harmons (for all the UT people). Definitely will be making these again especially since my kids were pretty sad they only got one! Thanks!!
Mel, these are so good. I took them to a family party and they were a hit. My kids were disappointed that there were no leftovers to bring home. I’ll be sharing more of these cookies this Christmas season. Thanks for spending the time creating this recipe until it was perfect! And thanks again for another fantastic recipe! I know I can always count on the recipes on your site! Hope you are recovering well and have a Merry Christmas!
These were fabulous. My Kroger didn’t have Andes mint chips at all! I had to cut up the bars from the candy section. But they were so yummy. Great recipe.
These cookies are so festive and absolutely delicious! We loved the texture and the perfect peppermint flavor of the Andes mints. I’m looking forward to sharing these at holiday gatherings!
I made these this weekend (after 3 stores to find the mints- Target is where I finally located them, in the chocolate chip section, not holiday) and they are now my favorite cookie and what everyone will be getting for presents. Thank you for all your amazing recipes!!!
Thanks for the tip! So far I haven’t had luck finding the red/white Andes. I know the others will work, but love the look of the peppermint colors. Off to Target I go! Can’t wait to share these tomorrow at a cookie exchange.
Made these today and they are delicious!! Perfect balance of chocolate and peppermint. Mine did spread some in the oven and are flatter than your picture, despite using butter that was definitely on the cold end of room temp. Does this mean I underfloured? Next time I’ll have to weigh the flour to see if it makes a difference.
Also – I had a partial bag of Trader Joe’s peppermint candies (like the mints you get at restaurants) sitting around so I unwrapped them and tossed them in the food processor to use in place of the Andes mints. It worked great and they aren’t crunchy or anything on the cookie. 🙂
Hi Allison – if the cookies were flatter than mine, I think it might be due to underflouring a bit (which would be a difference in how we each measure the flour). Thanks for the tip on TJ’s peppermints!
I made a double batch of these today! They are delicious! I can’t wait to share them with my friends. I do have a question…the dough was SO soft and I couldn’t roll it in my hands. I live in Denver area so I added some more flour to account for the altitude (maybe 1/4-1/2 cup more) but it was still too soft! I was scared to over flour them. I chilled the dough in the fridge and it worked better.
Any ideas what might have caused this? How can I avoid it in the future?
Hi Annie – did you weigh your flour by any chance? It sounds like it might be a matter of flour I also use a cookie scoop which helps with soft dough. Did the cookies spread a lot while baking?
I did not weigh my flour. I’ll have to do that next time! Luckily the cookies didn’t spread too much. I’ll have to ask for a cookie scoop for Christmas 😉
Thanks again for the recipe! Everyone has LOVED these cookies. They just might become a new holiday tradition!
I could not find the red and white Andies, so I chopped up Hershey candy cane kisses instead. For the tops, I rolled them in crushed Bob’s soft candy canes. It totally was yummy! The perfect amount of mint with ooey gooey centers.
How does the texture and chocolate flavor of these cookies compare to the chocolate cookies in your chocolate mint chip ice cream sandwiches? I love those cookies and frequently add mint extract to them. I can’t decide if I should try these instead or stick with what I know I love!
The cookies for the ice cream sandwiches are a bit thinner and chewier. These ones are slightly denser, maybe a little softer? Hope that helps!
My daughter made a batch today with the chocolate/green Andes pieces that come in a bag (my grocery store didn’t have the red/white kind.) They melted into streaks on top of the cookie, and didn’t stay defined like your photo. Anyone else have this problem? They still taste delicious–just don’t look as pretty!
I’m dying to make these, but am confused about the Andes mints. I found a package of individually wrapped red (actually a bit pink) Andes mints with a pressed candy cane shape. Are these what you used? I know Andes makes a hard peppermint chip also, but I’m not able to find these.
I used the chopped Andes mints already packaged in a bag (like chocolate chips) – they are on the softer side, not crunchy like candy canes. So I think the ones you found would work if you don’t mind doing the chopping yourself. 🙂
You read my mind! I came to your site in search of a “good looking” (ha ha ha! You’re hilarious!) chocolate, mint cookie! You delivered; like always! Thank you!!
We made these this morning and they are fantastic. Just enough mint but not enough to be overwhelming. Perfect chocolate + mint combo!
I really need to make these .. Chocolate and mint are my favorite !!! I really want to use those red and white Andes mints, I know I can find the green ones … But I’ve gotta have the red and white. Wish me luck in finding them ❤️ #smalltownprobs
Love, love chocolate and mint together for the holidays. I may have to try these out!
Definitely making these and soon! My boys love chocolate and peppermint together.
Mel, these look awesome! Love that crushed peppermint on the tops! I can’t get enough of chocolate and mint together, and these look so fun and festive. Great job!
These look yummy, but I have a question. Are the Andes mints that you used a hard candy or is it chocolate? The photo looks to me like crushed hard candy, but the grocery stores where I live only sell Andes mints that are a layer of dark chocolate and a layer of green-colored, mint-flavored “white chocolate.” Thanks.
The red and white Andes mints I used are soft, like their dark chocolate/green counterparts. I suppose you could use hard candy like candy canes but I haven’t tried it that way. If you can’t find the red/white ones, the chocolate/green ones would sub just fine in these cookies.
My stores only sell the green/dark mint “chips” too. I just tried it with pulverized candy canes and quickly learned NOT to add bits to the top…the candy canes melt to my baking stone and make it very difficult to get off the pan. I also have to wash my pancake-turner clean after every pan, and even then that’s not been soon enough. Mine are a tasty mess!
Loved these! I also couldn’t locate the Andes mint pieces. I suppose I could have chopped up some regular Andes bars, but my supermarket has a big loose candy section and they had very finely chopped peppermint (like candy canes) that I used instead. I wasn’t sure If I’d like the crunchiness–I really wanted the soft chips, like the ones Mel used. But they were chopped so fine that that wasn’t an issue. Mine stayed on top of the cookies. Although I used parchment paper & Silpat liners, so cleanup would have been OK. I think rolling them in the mints (rather than sprinkling the mints on top) ensured that the pieces stayed put.
I love mints! I love chocolate! I am going to love these cookies. Thanks for experimenting on our behalf!!
I just went to a cookie exchange a few weeks ago, I would have used these for my cookie. Last year I took your soft batch pumpkin sugar cookies. I love those! I love the Andes mint chips in hot chocolate. Yummy! Thanks for the great recipe, I can’t wait to try it!
These look so perfect for Christmas! The combo of chocolate and peppermint is my favorite this time of year 🙂
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These cookies look amazing! I’m sure you’re everyone’s favorite house guest during the holidays with all your baking!
Someone brought a similar cookie to church coffee hour last Sunday! For after Christmas, think about using left over candy canes.
These cookies look yummy – I love the combination of mint and chocolate. Question – did you ever test a batch using a tiny (1/8 teaspoon) of pure peppermint extract? Thanks – have a great day!
I haven’t added mint extract mostly because the Andes mints I use give a lot of mint flavor but you could definitely experiment with that.
Hi Mel – I made these today and they are so delicious! I had to quickly put 2 dozen in the freezer before I ate them! I added an 1/8 of a teaspoon of peppermint extract – probably not necessary because the mint chips really add nice flavor on their own. Also, love the weight measurements – so easy to set the bowl on the scale and throw everything in! Thanks for another fantastic recipe!