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Double Chocolate Chip Mint Cookies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins

Double Chocolate Chip Mint Cookies: These thick cookies start with dark chocolate and end with mint chips. They are the ultimate mint lover’s dream. 

Course: Dessert
Cuisine: American
Keyword: Double Chocolate Mint Cookies
Servings: 12 -14 Large Cookies
Author: Michelle
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup + 2 Tbsp all purpose flour
  • 1/3 cup dark chocolate cocoa powder (regular unsweetened cocoa powder is fine as well)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp espresso powder, optional; espresso powder brings out the flavor of chocolate without adding any coffee flavor
  • 1 tsp cornstarch
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup Andes Mint Baking Bits
  1. With a mixer, cream butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and mix until well combined.
  2. Add in the egg and vanilla extract. Mix.
  3. In a separate bowl, sift together flour, cocoa powder, baking soda, cornstarch, salt, and espresso powder. Once combined, slowly incorporate dry ingredients into wet ingredients. Mix until just combined.
  4. Add in Andes mint baking bits and semi-sweet chocolate chips. Mix. Once combined, chill dough in refrigerator for about 20 minutes (this makes the dough easier to work with).
  5. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking oil.
  6. With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
  7. Bake for 13-15 minutes, or until the cookies are done.
  8. Enjoy!