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Rich Mint Cookies

Featured in Let's Bake Something Wonderful.

Soft-baked dark chocolate cookies packed with mint chips are pure bliss. A quick two-bake process ensures melty chips on top, giving them that bakery-perfect finish.

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Hannah Author
Updated on Fri, 25 Apr 2025 19:42:54 GMT
A pile of fudgy cookies mixed with dark and mint chocolate chips, resting on a smooth marble countertop. Pin it
A pile of fudgy cookies mixed with dark and mint chocolate chips, resting on a smooth marble countertop. | recipesbyhannah.com

Chewy Double Mint Chocolate Cookies are a dream come true for anyone who loves chocolate with mint! These dark chocolate soft cookies come loaded with rich cocoa and tons of mint and chocolate chips, making them a perfect sweet treat any day of the year.

What Makes These Cookies Special

These cookies turn out super soft with amazing double chocolate flavor and cool mint chips throughout. They're quick to whip up and look just like ones from fancy bakeries. You'll want to make them year-round, not just during holidays when you need something sweet.

Key Ingredients You'll Need

  • Main Components: - Unsalted butter: 1 cup (226g) at room temp 65°F (18°C) - Regular sugar: 1 cup (200g) standard - Light brown sugar: 1 cup (200g) firmly packed, 3-4% moisture - Large eggs: 2 (100g) cooled to 65°F (18°C) - Real vanilla extract: 1 teaspoon (5ml)
  • Powder Mix: - Regular flour: 2½ cups (300g) at 70°F (21°C) - Dark cocoa: ¾ cup (75g) Dutch-type - Baking soda: 1 teaspoon (4g) not expired - Fine sea salt: ½ teaspoon (3g)
  • Add-ins: - Mint chocolate chips: 1½ cups (255g) at 65°F (18°C) - Dark chocolate chips: 1 cup (170g) at 65°F (18°C) Both should contain at least 45-50% cacao

How To Make Them

Getting Ready
Put oven rack in middle position. Heat to 350°F (177°C), check with another thermometer. Put parchment on cookie sheets. Keep kitchen between 68-72°F (20-22°C) with humidity under 60%.
Mixing Butter And Sugar
1. Beat butter till it gets lighter (2 minutes) 2. Slowly pour in both sugars over 3 minutes 3. Keep beating until really fluffy and light color (Pantone 7506 C) 4. Mix should be 68-70°F (20-21°C)
Adding Wet Stuff
1. Drop in eggs one by one, mix 30 seconds each 2. Pour in vanilla 3. Scrape sides of bowl twice 4. Everything should blend smoothly
Adding Dry Stuff
1. Sift dry things together twice 2. Add to wet stuff in three batches 3. Mix just until combined 4. Dough should be 68-72°F (20-22°C)
Putting In Chips
1. Save ½ cup chips for the tops 2. Stir remaining chips into dough 3. Cool dough 30 minutes at 40°F (4°C)
Shaping Cookies
1. Scoop 2-tablespoon (30g) balls 2. Roll them into perfect circles 3. Leave 2 inches between each on cookie sheets 4. Stick saved chips on top
Baking Steps
1. First round: 5 minutes 2. Add leftover chips 3. Final cook: 5-6 minutes 4. Inside should reach 165°F (74°C) 5. Edges firm, middles a bit soft
Letting Them Cool
1. Leave on cookie sheets 5 minutes 2. Move to cooling racks 3. Let cool all the way to 75°F (24°C)

Ways To Get Perfect Results

Watch your temps carefully:

  • Your butter needs to be 65°F (18°C) for best mixing
  • Make sure dough gets cold (40°F/4°C) before you shape it
  • Keep an eye on your oven temp

Make sure chips are spread all through the dough.

How To Keep Them Fresh

Keep them good:

  • Counter: 5 days if kept at 68-72°F (20-22°C)
  • Use containers that seal tight with wax paper between cookie layers
  • Freezer: up to 3 months at 0°F (-18°C)
  • Let them sit out 2 hours before eating

Mix It Up Your Way

Try these other mix-ins (keep total amount to 2½ cups):

  • Cut up Andes mints: 1-inch chunks work best
  • Plain mint chips mixed with dark chocolate chips
  • Smashed candy canes: throw 2 tablespoons (30g) on top
A stack of chocolate cookies topped with green and brown chocolate chips on a marble surface. Pin it
A stack of chocolate cookies topped with green and brown chocolate chips on a marble surface. | recipesbyhannah.com

Festive Holiday Treats

What you'll end up with:

  • Size: 2½-3 inches across
  • Thickness: ½ inch in middle
  • Feel: soft and chewy
  • Top: slight cracks with chips showing
  • Makes: 24 cookies

Frequently Asked Questions

→ Why cool the dough first?

Letting the dough chill for 30 minutes keeps it firm while you bake, so the cookies stay nice and thick without over-spreading.

→ Can I skip dark cocoa powder?

You can, but dark cocoa brings out a richer chocolate kick. Use regular if that's what you've got, though the cookies will be less intense in flavor.

→ Why add chips during baking?

Tossing chips on partway through gives a prettier cookie. They stick better and stay on top where they look professional.

→ Is freezing cookie dough fine?

Totally! Roll the dough into balls, freeze them on a tray, and pop them into a bag. You can bake straight from frozen—just add another minute or two in the oven.

→ What if I can't find mint chips?

No worries! Chop up Andes mints instead, or mix regular chocolate chips with a dash of mint extract.

Dark Mint Cookies

Fudgy soft cookies packed with dark chocolate and minty bites. An easy dessert loaded with cozy chocolate flavor and a cool minty twist.

Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes

Category: Sweet Kitchen

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24)

Dietary: Vegetarian

Ingredients

01 2½ cups mint chocolate chips, save some for later.
02 ½ teaspoon salt.
03 1 teaspoon vanilla extract.
04 2½ cups all-purpose flour.
05 ¾ cup dark cocoa powder, unsweetened.
06 1 cup sugar, regular.
07 1 cup (226g) softened butter, unsalted.
08 2 eggs, should be at room temp.
09 1 cup packed light brown sugar.
10 1 teaspoon baking soda, leveled.

Instructions

Step 01

Mix the butter with both sugars until combined and smooth.

Step 02

Blend in the eggs one by one, then toss in the vanilla.

Step 03

Combine flour, cocoa powder, salt, and baking soda in another bowl.

Step 04

Slowly mix the dry stuff into the wet mixture bit by bit.

Step 05

Stir in about 2 cups of the chips gently.

Step 06

Pop the dough in the fridge and leave it for 30 minutes.

Step 07

Set your oven to heat up to 350°F.

Step 08

Cover your baking sheets with parchment paper.

Step 09

Shape the dough into balls roughly 2 inches in size.

Step 10

Put the balls on the sheets, keeping about two inches apart.

Step 11

Stick them in the oven to bake for 5 minutes first.

Step 12

Press the chips you saved earlier onto the cookies.

Step 13

Let them bake for another 5 to 6 minutes.

Step 14

Leave cookies to cool on the same pan for about 5 minutes.

Step 15

Move them to a wire rack to finish cooling all the way through.

Notes

  1. Andes mints (chopped) are a good replacement for mint chips.
  2. Chilling dough keeps the cookies from spreading too much.
  3. Adding chips later makes the cookies have that bakery look.

Tools You'll Need

  • Stand or hand-held mixer.
  • Cookie sheets for baking.
  • Parchment to prevent sticking.
  • A rack for cooling the cookies.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter and chocolate).
  • Wheat (in the flour).
  • Eggs are used.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 14 g
  • Total Carbohydrate: 42 g
  • Protein: 4 g