Crazy for Crust

Dec 11

Double Chocolate Mint Cookies

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

Double Chocolate Mint Cookies |

 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 |

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 |

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 |

Some cookie math:

Chocolate + Mint + Cookie = GOOOOOOD

Chocolate Mint Cookies

Yield: 36 cookies

Chocolate Mint Cookies


  • 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)


  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.

Chocolate Mint Poke Cake


Triple White Chocolate Peppermint Blossoms

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Chocolate Mint Kiss Crinkles

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Cookies ‘n Mint Chip Cheesecake

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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


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39 Responses to “Double Chocolate Mint Cookies”

  1. Taylor @ FoodFaithFitness posted on December 11, 2013 at 4:22 pm (#)

    Such perfect and simple cookies for Christmas…or anytime! Anything with chocolate and mint (especially double chocolate) owns my heart!


    • Dorothy Kern replied on December 12th, 2013 at 6:49 am

      Me too! Thanks Taylor!


  2. Averie @ Averie Cooks posted on December 11, 2013 at 4:57 pm (#)

    Ok it’s the TEXTURE of these cookies that I know is just soft n chewy perfection! Need them!


  3. Megan - The Emotional Baker posted on December 11, 2013 at 4:58 pm (#)

    I love all the mint and chocolate going on in these cookies. I’ll have to participate in the cookie swap next year. Sounds like so much fun!


    • Dorothy Kern replied on December 12th, 2013 at 6:48 am

      It is fun – lots of cookies in the mail! :)


  4. Kayle (The Cooking Actress) posted on December 11, 2013 at 5:52 pm (#)

    chocolate and mint is def. one of the epic flavor combos! I ADORE these cookies especially…so chocolateyyy and I know Michael would SUPER duper love them (he reeeeeally loves mint & choc)!!


  5. Sarah E posted on December 11, 2013 at 7:06 pm (#)

    Mint makes me such a happy person. I love it! The cookies look amazing :)


  6. Tieghan posted on December 11, 2013 at 7:10 pm (#)

    These look so good! Like brownie cookies!! Yes, please! :)


    • Dorothy Kern replied on December 12th, 2013 at 6:48 am

      Totally! Thanks Tieghan!


  7. Renee @ Two in the Kitchen posted on December 12, 2013 at 4:12 am (#)

    I actually prefer it when cookies spread a little and have a slight crisp on the outside because they are more ‘bakery style’ then so these look delicious!!


  8. Mary Franes @ The Sweet {Tooth} Life posted on December 12, 2013 at 5:26 am (#)

    I love me some regular mint, too. Especially in double chocolate cookies! They look like the perfect texture and with all the chocolate and mint, addictive as well!


  9. Sara Connolly posted on December 12, 2013 at 10:46 am (#)

    These look lovely, though I don’t think I’ve ever seen creme de menthe baking chips anywhere. I’ll have to go hunting for a good substitute to try in this cookie!


    • Dorothy Kern replied on December 13th, 2013 at 7:03 am

      You can used regulars Andes mints and just chop them up! :)


  10. Erin | The Emerging Foodie posted on December 13, 2013 at 5:34 am (#)

    Love your cookie math! These look delicious!! And thanks for breaking the “no green mint at Christmas” myth! ;)


  11. Amy posted on December 13, 2013 at 4:57 pm (#)

    Chocolate and mint is definitely a wonderful flavor combination! I like that you chose green Andes mints; they’re my mom’s favorite. She always maintains a stash of at least 3 boxes in the house: one on the chocolate shelf (yes, she has a chocolate shelf!), one towards the bottom of the pantry, and one in the freezer for emergency replenishments. She’d be addicted to your cookies! And good for you for developing your own recipe when you couldn’t find the original; that takes a lot of courage! :)


    • Dorothy Kern replied on December 15th, 2013 at 6:40 pm

      I’m getting better, Amy. It’s annoying having the fails though!


      • Amy replied on December 16th, 2013 at 2:27 pm

        I can imagine how disappointing it could be, especially if it’s an important recipe for your cookbook. So proud of you for your perseverance and dedication Dorothy!

  12. Dina posted on December 13, 2013 at 8:35 pm (#)

    i love chocolate and mint. yum!


  13. Sarah | The Sugar Hit posted on December 16, 2013 at 4:22 am (#)

    Chocolate and mint is my jam. It’s straight up the best. These look awesome.


    • Dorothy Kern replied on December 17th, 2013 at 6:34 am

      Thank you! They’re mine too!


  14. Kristin posted on December 19, 2013 at 10:10 am (#)

    These look so amazing! I want to get a head start on my Christmas cookies – do you think it’d be okay to make the dough a few days ahead and freeze it until baking day?


    • Dorothy Kern replied on December 19th, 2013 at 10:25 am

      I think that would work Kristin! You can also scoop the dough and freeze the balls to make it easier, or bake the cookies and freeze them cooked! Enjoy!


  15. Kristin posted on December 26, 2013 at 7:28 pm (#)

    Hi Dorothy, Just wanted to let you know that I did make the cookies a few days ahead and froze them as little balls in a ziploc. They came out SO GOOD and my family was raving about them. Thanks for sharing this beautiful recipe. It is sure to become a tradition in my family :)


    • Dorothy Kern replied on December 30th, 2013 at 6:46 pm

      Yay! Thank you Kristin!! I’m so glad. Happy New Year!!


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  19. Tracey posted on September 27, 2014 at 5:40 pm (#)

    Hi. Making these cookies as we speak…but out of curiosity why do they need to be chilled?


    • Dorothy Kern replied on September 28th, 2014 at 11:48 am

      I usually chill my cookie dough so it doesn’t spread too much. These spread even after chilled, so un-chilled they’d be even thinner!


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  21. sonaly posted on November 26, 2014 at 9:10 pm (#)

    Come try our flavorful invention that resembles a before or after dinner mint with a burst of cherry zest. This is pure delight for your taste bud.


  22. sonaly posted on December 18, 2014 at 2:43 am (#)

    its awesome


  23. sonaly posted on January 2, 2015 at 10:27 pm (#)

    love it


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