This post may contain affiliate links. Please see my disclosure policy.
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 – so worth it! Recipe yields 20 cookies.
Chocolate mint cookies are one of my favorite Christmas cookie recipes. They’re festive and easy to make: the dough comes together in just 10 minutes and decorating the baked cookies with melted chocolate and sprinkles is super quick (no frosting or piping bags required!).
Studded with an Andes Creme de Menthe bar, these chocolate Andes mint cookies are the perfect blend of rich chocolate and soft mint. Plan to make a batch to share, the chocolate mint fans in your life will love these!
Craving more homemade cookies? Try my homemade thin mint cookies or chocolate peppermint crinkle cookies next!
Key Ingredients
- Flour – Use all-purpose flour in this recipe.
- Unsweetened cocoa powder – I use Dutch processed baking cocoa for the richest chocolate flavor. Rodelle Gourmet Baking Cocoa is my personal favorite!
- Cornstarch – Prevents the cookies from overspreading in the oven.
- Butter – Use unsalted butter at room temperature. The butter should feel slightly cool to the touch and your finger will make a shallow impression.
- Sugar – The cookie dough uses both light brown sugar and granulated sugar to ensure that the centers stay nice and fudgy.
- Egg – One large egg plus an extra egg yolk adds moisture and helps hold the dough together.
- Vanilla – Pure vanilla extract complements the mint flavor.
- Peppermint extract – Pure peppermint extract flavors the cookie dough. Peppermint extract is very concentrated, so a little goes a long way. I use 1/4 teaspoon in this recipe for a soft mint flavor; if you prefer a stronger mint flavor, use up to 1/2 teaspoon. You can also substitute pure mint extract if that’s what you have on hand.
- 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).
- 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
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 soft and creamy, about 2 minutes.
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 semisweet chocolate for the chocolate dip. Chop the chocolate with a serrated knife, then transfer to a double boiler or to a heat-proof bowl over a saucepan of gently simmering water.
Slowly melt the chocolate, stirring occasionally with a silicone spatula, until glossy and smooth. If you’d like to flavor the chocolate, you can stir in a few drops of peppermint or mint extract.
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 Tips
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 and rating below!
PrintFudgy Double Chocolate Andes Mint Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours (includes chilling)
- Yield: 20 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
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!
Ingredients
Cookies
- 1 1/3 cups all-purpose 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 granulated 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
Instructions
- 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.
- Chill dough: Cover dough and chill in the refrigerator for 2 hours.
- 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.
- 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.
- 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.
- 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.
- Store leftover cookies in an airtight container at room temperature up to 3 days.
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.
I make these cookies for my family every year. Always a huge hit! The chocolate dip and sprinkles makes decorating so easy too.
Thanks so much, Joan! That’s great to hear. 🙂
These are excellent, I just added 1/2 tsp more of mint essence on the chocolate. And they look so pretty too!
So happy to hear that, thank you Isabel! 🙂
I have made this recipe 3 times now! I live at altitude and found I had to add another egg to make the dough less dry and increased the cooking time to 14 minutes. Otherwise, this has become a household favorite. The second time I made it I changed things up a bit and omitted the mint extract and mint chips and just added salted caramel chips for a double chocolate salted caramel cookie, lovely as well. I love your blog!!
Thanks so much, Ashley! 🙂