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Dec 11

Double Chocolate Mint Cookies

These Double Chocolate Mint Cookies are perfect for Christmas – everyone loves mint and chocolate!

Double Chocolate Mint Cookies | crazyforcrust.com

 I know that the traditional “mint” of this time of year is peppermint. But I love me some regular mint too – and as we all know – so does Jordan.

Besides, regular mint is green. Green goes with Christmas, just like it goes with St. Patrick’s Day. So we get to have a green mint holiday twice a year! That makes me suuuuuper happy.

I {heart} chocolate and mint. Love it like I want to marry it.

These cookies took me a few tries to get perfect, and although they spread out, they’re exactly what I was hoping for.

If you love chocolate and mint, these will be your new favorite cookie!

Double Chocolate Mint Cookies | crazyforcrust.com

There is a recipe for Chocolate Mint Cookies in one of those grocery store cookbooks (I think it was a Betty Crocker one) that I loved for so many years. But alas, I couldn’t find my cookbook this year…so I had to create my own. And I think these are pretty close to the one I craved.

These cookies are filled with melted chocolate and cocoa powder. I used a regular cocoa in these, but I think that dark chocolate cocoa would be absolutely fabulous!

The cookies are filled with chocolate chips and Andes Creme de Menthe Baking Chips. Basically, they’re the Andes mints, but they come chopped up in a bag. I can find them year round at Walmart, and at the holidays at most grocery stores. Check the baking aisle and the holiday aisle. You never know where they’ll put them.

If you can’t find the Andes Chips, you can use a regular box of Andes mints and just chop them up. One box of Andes mints is about 1 cup chopped. These would also be fabulous with chopped Hershey’s Mint Truffle Kisses. At the holidays, Nestle also makes a bag of morsels that is mint and chocolate. Or, you can take out the green mint and add peppermint. Andes Peppermint Crunch Chips would be fabulous, as would chopped peppermint bark.

There are so many options with this cookie. I love a good, rich chocolate cookie, and these are it!

Also – these are the perfect make ahead cookie. You can freeze them in Ziploc bags. Layer cookies between paper towels, seal the bag, and freeze for up to one month. Let defrost in the refrigerator on on the counter, leaving the paper towels in the bag to absorb the moisture.

Double Chocolate Mint Cookies | crazyforcrust.com

Jordan was pretty mad at me when I made these. Why? Because they weren’t for her. I made these for the 3rd Annual Great Food Blogger Cookie Swap. I’ve participated all three years. Year one I made Mint Kiss Crinkles and last year I made White Chocolate Oatmeal Pudding Cookies.

The last two years, the lovely ladies who put on the cookie swap (Lindsay of Love and Olive Oil and Julie of The Little Kitchen) have turned it into a fundraiser, raising money for Cookies For Kids’ Cancer. This year, thanks to Oxo, Imperial Sugar, Gold Medal Flour, and Grandma’s Molasses, the cookie swap raised $13,778.40 for the charity!

These Double Chocolate Mint Cookies were sent to Becca of The Salted Cookie, Rachel of Teacher by Day, Chef by Night, and Ellie of Ginger Bear Kitchen. I hope the cookies made it to you ladies okay, and in one piece!

I love being a part of the Great Food Blogger Cookie Swap, and I hope to do it for years to come! Thanks to Lindsay and Julie for hosting. 🙂

Now, you need to make these cookies for your cookie swap. You won’t be disappointed, I promise!!

Double Chocolate Mint Cookies | crazyforcrust.com

Some cookie math:

Chocolate + Mint + Cookie = GOOOOOOD

Chocolate Mint Cookies

Yield: 36

Ingredients:


  • 3/4 cup butter, softened

  • 1 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla

  • 2 eggs

  • 2 ounces semi-sweet chocolate, melted and cooled

  • 2 tablespoons unsweetened cocoa powder

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup chocolate chips

  • 1 cup Andes Creme de Menthe Baking Chips (plus more for garnish)


Directions:


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars, butter, vanilla, and eggs until smooth. Beat in melted baking chocolate and cocoa powder. Beat in flour and baking soda until well blended. Stir in all the chocolate chips and mint pieces.

  2. Chill dough for at least 1 hour. You can also chill it for about 30 minutes, then scoop balls of dough on the cookie sheets and chill those for about 10 minutes and you’ll net the same result as chilling the bowl of dough for an hour.

  3. Preheat oven to 350F. Line cookie sheets with parchment or a silpat. Drop cookie dough balls (I used a 2 tablespoon cookie scoop) onto your cookie sheet, about 2 inches apart. Sprinkle a few more Andes Baking Chips on top of each cookie and press to adhere. This is optional, but it makes the cookie look prettier!

  4. Bake for 9-11 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny.

  5. Cool 5 minutes on the cookie sheet, then move to a rack to cool completely. They'll last a few days in a sealed container, but you can also freeze them in ziploc bags. Be sure to layer paper towels between cookie layers and seal, then freeze for up to one month. Defrost at room temperature or in the refrigerator, leaving the paper towels in to absorb the moisture.


If you can't find the Andes Mint Baking Chips, you can use regular Andes Mints and chop them up. One package of those is about 1 cup. Or, use chopped Mint Truffle Hershey's Kisses, Nestle's Mint and Chocolate Blend Morsels, or Guitards Mini Mint Chips.


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Sweets from friends:
Chocolate Mint Seven Layer Bars by The Domestic Rebel
Mint Sandwich Cookies by The Recipe Critic
Mint Chocolate Chip Cookies by Life as a Lofthouse
Thin Mint Magic Cookie Bars by Something Swanky