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Chocolate Mint Cookies

Double chocolate mint cookies are a fun and refreshing treat that really cannot be topped. Made with a chocolate mint cookie dough and filled with chocolate chips and minty chocolate chunk pieces, every cookie is packed with flavor and deliciousness.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 40 cookies
Calories: 122 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups flour
  • ½ cup Coco powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter two sticks
  • ⅔ cup white sugar
  • ⅔ cup firmly packed brown sugar
  • 2 teaspoons water
  • 2 teaspoons vanilla extract
  • 1 teaspoon mint extract
  • 2 large eggs
  • 1 cup chocolate chips
  • ¾ cup mint chocolates chopped

Instructions

    Cup of Yum
  1. Preheat oven to 375ºF.
  2. In a small bowl, whisk flour, cocoa powder, baking soda, baking powder and salt together. Set aside.
  3. In a large bowl, mix the butter and sugars together until combined well. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey. 
  4. Add eggs one at a time, mixing well between each addition. Add vanilla extract, mint extract, and water.
  5. Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
  6. Fold in the chocolate chips and mint candies until they are evenly distributed. You can always add more if you like extra chocolate!
  7. Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
  8. Bake for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
  9. Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
  10. If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges and tops are light golden brown.

Notes

  • The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
  • To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!

Nutrition Information

Calories 122kcal (6%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 21mg (7%) Sodium 119mg (5%) Potassium 22mg (1%) Sugar 9g (18%) Vitamin A 165IU (3%) Calcium 14mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 40cookies

Amount Per Serving

Calories 122

% Daily Value*

Calories 122kcal 6%
Carbohydrates 16g 5%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 21mg 7%
Sodium 119mg 5%
Potassium 22mg 0%
Sugar 9g 18%
Vitamin A 165IU 3%
Calcium 14mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.