Double Chocolate Mint Cookies with Mint Chips
Bakery-style chocolate mint cookies that are perfect for St. Patrick’s Day, a holiday cookie plate or any time of year for chocolate mint fans!
Mint chocolate chip ice cream is popular year-round so I’ve never understood why other chocolate mint desserts are limited to certain times of the year but whether you bake these cookies during mint-appropriate holidays or in the off-season, they are a guaranteed crowd pleaser.
These chewy cookies give Andes Mint vibes, made with only the best ingredients. My favorite mint chips are Guittard because they don’t use any fake dye and they are made in a peanut-free facility but there are more and more natural food dye products coming out every year.
The minty flavor comes from the mint chips and peppermint extract and chocolate chips along with chocolate cookie dough brings the ‘double chocolate.’ And when it comes to holiday baking and mint desserts, you gotta love an easy recipe that requires no green food coloring!
Ingredients to Make Double Chocolate Mint Cookies with Mint Chips
- KAMUT® White Flour or other All-Purpose White Flour
- Cocoa Powder
- Fine Salt
- Baking Soda
- Baking Powder
- Unsalted Butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Peppermint Extract
Tools to Make Double Chocolate Mint Cookies with Mint Chips
- 2 Cookie Sheets
- Parchment Paper
- Medium Mixing Bowl
- Whisk or Dough Hook
- Measuring Cups and Spoons
- Stand Mixer fitted with Paddle Attachment or Hand Mixer and Large Bowl
- Wooden Spoon or Sturdy Spatula
- 2 oz Cookie Scoop
All About Ingredients for Double Chocolate Mint Cookies with Mint Chips
Flour
I use KAMUT® White Flour in this and most of my cookie recipes because of the great taste and nutritional profile. Flour is the main ingredient in most baking recipes so the flour you choose makes an enormous impact. That being said, any recipe I create with KAMUT® White Flour, I also write for all-purpose flour. So use the flour that works for your budget and preferences. Find out more about KAMUT® Brand Wheat here and learn why it’s my flour of choice here.
Cocoa Powder
I used dutch-process cocoa powder for this recipe but I’ve also tested it with dark cacao powder and a mixture of the two so you can actually use any cocoa powder you like because I’ve included both baking soda and baking powder in the recipe. I do the same for most of my cookie recipes with a chocolate base, including my Double Chocolate Cookies and Cream Cookies, Hot Chocolate Cookies and Dubai Chocolate Cookies.
Baking Soda & Baking Powder
The combination of baking soda and baking powder is the reason that any cocoa powder will work in these cookies. Different types of cocoa powder will react with different leavening agents so this is the perfect workaround.
Butter
I used cold butter in this recipe and I do so in most of my cookie recipes because it allows me to bake whenever the mood strikes without having to plan ahead and it can often eliminate (or at least reduce) dough chill time. In this recipe, you can skip the chill time if you use cold butter but only use cold butter if your mixer can handle it which usually means a bowl-lift stand mixer. Most tilt-head mixers cannot handle mixing cold butter.
I also use unsalted butter in this and most of my baking recipes but if you only have salted butter, use your salted butter and omit the added salt.
Vanilla Extract
The vanilla extract is subtle but adds a level of depth and flavor to these cookies.
Peppermint Extract
The peppermint extract, on the other hand, is required for this recipe. The mint chips alone will not bring enough mint flavor. But only add the recommended ½ teaspoon of peppermint extract! It doesn’t seem like enough but too much mint extract can ruin your mint desserts.
I still have bad memories from some peppermint chocolate birthday cupcakes I made for a friend more than 15 years ago. They didn’t seem minty enough in the moment so I kept adding more mint extract to the buttercream frosting. It tasted perfect when I frosted the cupcakes but, by the time I served them at the party hours later, the mint was so strong, the frosting tasted like toothpaste!
Milk Chocolate Baking Chips
The milk chocolate chips add another layer of chocolate flavor and more crunch to these cookies but feel free to substitute any type of chocolate chip! If you use a lighter cocoa powder, a darker chocolate might make a nice complimentary flavor and vice versa. I used lighter for both here since I was primarily baking these for kids and milk chocolate lovers but adjust to your preferences and needs!
Mint Baking Chips
Last but not definitely not least, the mint chips are vital for this recipe. I use the Guittard brand because they taste great, come from a peanut-free facility and they are made without any artificial dyes but use any mint chips that you like and can easily find in a store near you! Pro Tip: if you do like the Guittard brand mint chips, you can order directly from them or stock up at Christmas time when they are more widely available.
How to Make Double Chocolate Mint Cookies with Mint Chips
Line two baking sheets with parchment paper and set aside. ***If you will be using cold butter, preheat oven to 350℉. If you are using room temperature butter, wait until dough is chilling to preheat oven.***
Using a whisk or dough hook, combine dry ingredients including flour, cocoa powder, baking soda, baking powder and salt. Set aside.
Cream together the butter and both sugars using a stand mixer fitted with the paddle attachment or a hand mixer. Add eggs, vanilla extract and peppermint extract and mix again until just combined.
Add flour mixture into the wet ingredients and mix again until just combined. Do not overmix.
Mix chocolate chips and mint baking chips into the dough by hand using a wooden spoon or sturdy spatula.
Using a 2 ounce cookie scoop, place up to 8 (level to slightly overfull) scoops of dough on each prepared baking sheet, evenly spaced.
Chill scooped cookie dough on baking sheets in the fridge for 40 minutes. ***If you used cold butter, skip this step.***
Preheat oven to 350℉.
Bake for 14-16 minutes, until cookies are set. Halfway through baking time, rotate trays and baking racks in the oven so that the tray that was on top is now on the lower rack and the part of the baking trays that was at the front of the oven is now at the back of the oven.
Transfer each cookie sheet to a wire rack. This is a delicious cookie fresh out of the oven so feel free to sneak one as soon as they are cool enough to handle! For any cookies that will be served later, cool completely on trays. This is the best way to maintain that soft, chewy texture long after cookies have cooled. Click here for more of my cookie tips.
Double Chocolate Mint Cookies with Mint Chips
Ingredients
- 2 cups (290g) KAMUT® White Flour (or 2 ¼ cups of all purpose flour)
- ⅓ cup (40g) cocoa powder (any baking cocoa powder – Dutch process, natural, dark)
- ½ tsp salt
- ½ tsp baking soda
- ¾ cup unsalted butter cold or softened *(see note)
- ½ cup (130g) sugar
- ¾ cup (180g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1 ¼ cup (205g) mint baking chips
- ¾ cup (135g) milk chocolate chips (can substitute semi-sweet or dark chocolate chips)
Instructions
- Line two baking sheets with parchment paper and set aside. **If you will be using cold butter, preheat oven to 350℉. **If you are using room temperature butter, wait until dough is chilling to preheat oven. **(see note)
- Using a whisk or dough hook, combine dry ingredients including flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Cream together the butter and both sugars using a stand mixer fitted with the paddle attachment or a hand mixer. Add eggs, vanilla extract and peppermint extract and mix again until just combined.
- Add flour mixture into the wet ingredients and mix again until just combined. Do not overmix.
- Mix chocolate chips and mint baking chips into the dough by hand using a wooden spoon or sturdy spatula.
- Using a 2 ounce cookie scoop, place up to 8 (level to slightly overfull) scoops of dough on each prepared baking sheet, evenly spaced.
- Chill scooped cookie dough on baking sheets in the fridge for 40 minutes. **If you used cold butter, skip this step. **(see note)
- Preheat oven to 350℉. **(see note)
- Bake for 14-16 minutes, until cookies are set. Halfway through baking time, rotate trays and baking racks in the oven (so that the tray that was on top is now on the lower rack and the part of the baking trays that was at the front of the oven is now at the back of the oven).
- Transfer each cookie sheet to a wire rack. Enjoy warm or cool completely on trays.
Notes
*Only use cold butter with a stand mixer equipped to handle cold butter. If using a hand mixer, opt for softened butter.
**For room-temperature butter: chill cookie dough on trays and preheat oven while dough is chilling.
**For cold butter: Preheat the oven before you make cookie dough and skip chilling.