Fudgy Double Chocolate Mint Cookies

Pairing chocolate with mint makes such a classic cookie! Follow these steps at home to make these festive, fudgy double chocolate mint cookies studded with chopped Andes Mint. For best results, cover and chill the cookie dough for 2 hours before baking. Cold cookie dough results in thicker cookies! Recipe yields 20 cookies.

Want to save this recipe?

Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

Why you’ll love these cookies:

Studded with an Andes Creme de Menthe bar, dipped in semisweet chocolate, and topped with sprinkles, these chocolate Andes mint cookies are the perfect blend of rich chocolate and soft mint!

Some of my favorite homemade cookie recipes include homemade thin mint cookies and chocolate peppermint crinkle cookies. These fudgy double chocolate mint cookies round out the line up of delicious chocolate mint cookies.

Cookie Ingredients

Here’s what you need to make Andes mint cookies:

• Flour – Use all-purpose flour in this recipe.
• Unsweetened cocoa powder – Use Dutch processed baking cocoa for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.
• Cornstarch – A touch of cornstarch prevents the cookies from overspreading in the oven.
• Butter – Use unsalted, softened butter at cool room temperature.
• Sugar – The cookie dough uses both light brown sugar and granulated sugar.
• Egg – A large egg plus one large egg yolk add moisture and help hold the dough together.
• Vanilla – Use pure vanilla extract to flavor the dough.
• Peppermint extract – Pure peppermint extract flavors the cookie dough. You can also use pure mint extract if you prefer the flavor.
• Andes Creme de Menthe bar – Fold one chopped Andes Creme de Menthe bar or Andes baking chips into the cookie dough. You can also use mint baking chips (some brands offer them seasonally). White chocolate chips would also be delicious!
• Semisweet chocolate – Chocolate baking bars melt easily for the chocolate dip (do not use chocolate chips – they have added stabilizers to hold their shape and do not melt smoothly). My favorite are Ghirardelli semi-sweet baking bars.

How to Make Chocolate Mint Cookies

These cookies are simple to make in a stand mixer and come together in just about 10 minutes:

Combine dry ingredients – Whisk together flour, cocoa powder, cornstarch, baking soda and salt together in a bowl.

Cream butter and sugar – Combine butter, light brown sugar, and granulated sugar in a mixer bowl and beat together at medium speed until creamy.

Add egg, egg yolk, and extracts – Mix in one large egg, one egg yolk, vanilla extract, and peppermint extract until combined.

Mix in dry ingredients – With mixer on low speed, gradually add dry ingredients, mixing just until incorporated.

Add chocolate – Fold in chopped Andes Creme de Menthe bar.

Chill dough – Cover dough and chill in the refrigerator for 2 hours. Chilling the dough briefly develops flavor and helps the cookies hold their shape in the oven.

Scoop and shape dough – Use a medium cookie scoop to form balls of dough and place on parchment-lined baking sheets. Flatten slightly with the palm of your hand.

Bake cookies – Bake cookies at 350°F for 12 minutes, rotating pans halfway through, until tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.

How to Dip Cookies

You’ll need 6 ounces of chopped semisweet chocolate for the chocolate dip (I use and recommend Ghirardelli semi-sweet baking bars).

Slowly melt the chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water until glossy and smooth. If you’d like to flavor the chocolate, you can stir in a few drops of peppermint or mint extract at this time.

Dip one half of each cookie in melted chocolate and place on a parchment-lined baking sheet. Top cookies with nonpareils (or your favorite sprinkles) and chill cookies for 15 minutes in the refrigerator to set chocolate.

Make Ahead Cookies

The cookies can be baked one day ahead of dipping in chocolate and stored in an airtight container at room temperature overnight.

You can also roll dough into 1 1/2-inch balls and flash-freeze for one hour on baking sheets. Transfer to an airtight container in the freezer for up to 2 months. On baking day, bake as directed, adding 1-2 minutes to baking time.

How to Freeze Cookies

Bake cookies, then transfer to a wire rack to cool completely. Transfer undipped cookies to an airtight container in the freezer for up to 2 months.

When you’re ready to enjoy, thaw cookies at room temperature (still wrapped to prevent condensation). Dip in chocolate and decorate as directed.

Did you try this Chocolate Cookie Recipe with Andes Mint? Let me know by leaving a comment below!

Fudgy Double Chocolate Mint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Laura Kasavan
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours (includes chilling)
• Yield: 20 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

Print Recipe

Save Recipe Recipe Saved

---

Description

Pairing chocolate with mint makes such a classic cookie! Follow these steps at home to make these festive, fudgy double chocolate mint cookies studded with chopped Andes Mint. For best results, cover and chill the cookie dough for 2 hours before baking. Cold cookie dough results in thicker cookies! Recipe yields 20 cookies.

---

Ingredients

Cookies

• 1 1/3 cups flour
• 1/3 cup Dutch process unsweetened cocoa
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup sugar
• 1 large egg plus 1 egg yolk
• 3/4 tsp vanilla extract
• 1/4 tsp peppermint extract
• 4 oz Andes Creme de Menthe bar, chopped

Topping

• 6 ounces semisweet chocolate, chopped
• nonpareils

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make dough: Whisk together flour, cocoa, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add egg, egg yolk, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chopped chocolate.
2. Chill dough: Cover dough and chill in the refrigerator for 2 hours.
3. Preheat oven to 350°F and line two baking sheets with parchment paper. Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
4. Bake cookies for 12 minutes, rotating pans halfway through, until tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
5. Chocolate dipping: Line two baking sheets with parchment paper. Place semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. If you’d like to flavor the chocolate, you can stir in a few drops of peppermint or mint extract.
6. Dip one half of each cookie in melted chocolate, place on prepared pans and sprinkle with nonpareils. Chill cookies in the refrigerator for 15 minutes, until set.
7. Store leftover cookies in an airtight container at room temperature up to 3 days.

---

Equipment

Baking Sheets

Buy Now →

Stand Mixer

Buy Now →

---

Notes

Cocoa: Dutch process cocoa has a more intense chocolate flavor and results in darker, fudgier cookies than natural unsweetened cocoa powder. I use and highly recommend Rodelle Gourmet Baking Cocoa.

Make ahead: Cookies can be baked 1 day ahead of dipping in chocolate (once cool, store in an airtight container at room temperature). You can also roll the dough into 1 1/2-inch balls and flash-freeze for one hour on baking sheets. Transfer to freezer bags for up to 2 months. On baking day, bake as directed, adding 1-2 minutes to baking time.

Freeze cookies: Baked cookies freeze well in an airtight container for up to 2 months. When you’re ready to enjoy, thaw cookies at room temperature (still wrapped to prevent condensation). Dip in chocolate and decorate as directed.