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Why You’ll Love My Recipe
If mint and chocolate are your go-to dessert flavors, these Double Chocolate Mint Chocolate Chip Cookies are about to become a new favorite! Instead of holiday-green dough with chocolate chips, you get a deep, dark, chocolatey cookie loaded with refreshing mint chips – basically the reverse, and honestly, even better!
Can’t get enough mint and chocolate? Try my Mint M&M Fudge, decadent Mint Brownies with Buttercream Icing, or these Double Mint Stuffed Chocolate Chip Cookies. Fair warning, they don’t last long!
Reader Review
Just made these and they are AMAZING!!! I also made a gluten-free version by replacing the flour with Namaste’s gluten-free blend – they turned out perfectly!! This will definitely be a regular Christmas cookie for me. Easy and delicious. Thank you for sharing!!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make – perfect for chocolate lovers of all skill levels!
- Total Time: You’ll have warm cookies on the table in about 25 minutes from start to finish.
- Variations: Double up the chocolate! Mix the mint chocolate chips with regular and dark chocolate chips, or drizzle some Chocolate Sauce over the cookies. Serve your treat with a glass of cold milk or make my Homemade Mint Hot Chocolate for dipping!
- Tools For This Recipe: You will need mixing bowls, a whisk, a hand mixer, a tablespoon or cookie scoop, a baking sheet, and a cooling rack.
What You’ll Need for Ingredients
Flour: Flour is the base of your cookies! It pairs perfectly with the baking soda to help your cookies rise just enough while staying soft and fudgy.
Mint Chocolate Chips: These give your chocolate-forward cookies that cool, minty taste. Karlynn’s Tip: I use real brown chocolate chips with mint flavoring, but if you want a more festive look, you can use green-colored mint chips. Keep in mind that those “baking chips” aren’t real chocolate, though, so they might feel a little waxy!
Cocoa: Cocoa powder provides the rich, deep chocolate flavor that pairs beautifully with refreshing mint.
Eggs: Use two eggs to give your dough structure and moisture. Karlynn’s Tip: Let the eggs come to room temperature before adding them to the creamed butter – they’ll mix in more smoothly and help your cookies stay soft!
Sugar: The combination of white and brown sugar adds the perfect balance of sweetness and chewiness to your cookies.
How To Make Double Chocolate Mint Chocolate Chip Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat the oven to 350°F.
- Whisk the dry ingredients together in a bowl, ensuring the cocoa is well combined.
- In another bowl, cream the butter and sugars together until light and fluffy.
- Add in your eggs, one at a time, beating them in completely.
- Stir in the vanilla.
- Using a mixer on the lowest speed, gradually add the dry mixture to the wet ingredients, ensuring they’re thoroughly combined.
- Add the chocolate chips and mix.
- Drop by rounded tablespoonful onto the prepared cookie sheets. Bake for 9-10 minutes and let them cool on a rack.
Karlynn’s Tips and Tricks for the Perfect Double Chocolate Mint Chocolate Chip Cookies
- Boost the Mint: Want extra minty cookies? Try adding ¼ teaspoon of mint extract to your dough. It’ll amplify the mint flavor without turning your cookies completely green!
- Underbake for Chewiness: For soft, fudgy cookies that melt in your mouth, take them out of the oven just as the edges set. They’ll continue to firm up as they cool, and won’t taste underbaked!
- Mint Chip Flexibility: Don’t worry about which mint chocolate chips you use – brown, green, or whatever you have on hand will work perfectly in this recipe!
Storage Instructions
Nothing beats warm, fresh-baked cookies, but these Double Chocolate Mint Chocolate Chip Cookies hold up beautifully if you manage to save some for later!
Refrigerator: Let your cookies cool completely, then store them in an airtight container in the fridge, or at room temperature, for 3-4 days.
Freezer: Cool completely, then place the cookies in a freezer-safe bag or container for up to 3 months, following USDA food safety guidelines. Warm them in the oven to revive their soft, melty texture!
More Delicious Cookie Recipes
Love chocolate cookies as much as I do? You’re in good company! These Cookie Recipes are must-bakes for any chocoholic.
- My Copycat DoubleTee Tree Hotel Chocolate Chip Cookies are so good, you might skip the hotel check-in and bake them at home instead!
- Walnut Loaded Chunky Chocolate Chip Cookies bring a nutty twist to the beloved chocolate chip cookie.
- These Oreo Chocolate Pudding Cookies are gooey, chocolatey, and absolutely irresistible!
There you have it, folks! Soft, rich, and perfectly minty, these cookies are the ultimate treat for chocolate lovers alike.
Make a batch, enjoy every bite, and don’t forget to leave a comment below with your favorite twist on this recipe! You know that I always love hearing from you.
Happy Baking!
Karlynn
Mint Chocolate Chip Cookies
Ingredients
- 1 cup butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- ⅔ cup cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 12 ounces mint chocolate chips
Instructions
- Pre-heat your oven to 350 degrees. F.
- Whisk together the dry ingredients in a medium bowl, making sure that the cocoa isn't lumpy and is well mixed in.
- In your mixing bowl, cream together the butter and sugars until it's light-colored and fluffy.
- Then add in your eggs, one at time, beating them in completely after each addition. Stir in the vanilla.
- Using the mixer on the lowest speed setting, slowly add in the dry mixture little by little, until it has all been added and mixed in thoroughly. Add in the whole bag of chocolate chips and mix until they are just evenly through the dough.
- Drop by rounded tablespoonful onto ungreased or parchment-lined cookie sheets. Bake in the 350 °F oven for 9-10 minutes.
- Remember that the key to wonderful cookies is just under baking them by a minute or so and this is especially important with these cookies as the cocoa can dry things out. After a minute of so of cooling on the sheets, remove the cookies onto a rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Heather Meech says
Turned out great. Made each cookie 30 grams and baked for exactly 9 minutes.
Sheila says
You could also add mint flavouring to the wet ingredients and use regular chocolate chips. In a pinch 😉
Deborah says
Thanks for the recipe and I am really looking forward to making these. Your recipe is so easy to follow.
Joce says
Can you freeze these? Are they able to be made ahead at all or kept in the fridge?
Brenda says
1/2 cup of cocoa. How much cocoa. Thank you
FionaBeffie says
None of my local PC brand stores carry these mint chips anymore! I have even tried writing to the company to find out if they have been discontinued but no answer. 🙁
Your recipe has made it onto my list of holiday regulars and I must find a way!
Sheila says
Metro and Sobeys sell them at Christmas time, I buy a bunch and have them on hand.
Christine H says
Just made these and they are AMAZING!!! I also made a gluten free version by replacing the flour with Namaste’s gluten free blend – they turned out perfectly!! This will definitely be a regular Christmas cookie for me. Easy and delicious. Thank you for sharing!!
Julie says
Thanks for the recipe!!! Can’t wait to try it! I bought a package of mint flavored chocolate chips right before Christmas and haven’t used them yet. Unfortunately I can’t find these chips anymore… Will enjoy them with cookies while I can, and wish that I see these chips back next Christmas!
Karlynn Johnston says
They are SO amazing Heidi! If they stop making them…..
Heidi at Food Doodles says
I love those chips! Those are the ones I used in some cookies I made recently too. I just love chocolate and mint together! Your cookies look great! 😀
Stephanie says
Oh wow, I have to find these mint chocolate chips somewhere!! One of my favorite combinations as well. ^_^