Double the chocolate and the mint! Double chocolate mint cookies are rich, chewy chocolate cookies with mint chips and topped with crushed candy canes!
Oh and they're dipped in silky white chocolate and look - and taste - like the perfect Christmas treat!
Table of Contents
Chocolate Mint Christmas Cookies
Chocolate mint cookies taste like your favorite peppermint mocha, but in cookie form! There is a delightful combination of textures too - soft, fudgy, crispy and crunchy.
If you love the combination of chocolate and peppermint, then you'll love these mint chocolate cookies! It's my favorite combination of flavors for the holidays, as you can see with recipes like Mint Chocolate Pudding Cookies, Peppermint Chocolate Chip Cookies, and Chocolate Mint Cake Mix Cookies. Add a few to your Christmas tins or pretty up your cookie plates for your holiday parties.
Why You'll Love these Chocolate Chocolate Chip Mint Cookies
It's double the chocolate! Chewy chocolate cookie with chocolate chips.
The mint flavor is the perfect holiday flavor, not to mention all those crunchy peppermint candy pieces.
And if you really love chocolate, that dip in white chocolate puts these over the top.
Ingredients
- Butter
- Sugar
- Eggs
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Dark cocoa powder
- Baking soda
- Salt
- Chocolate Chips
- White chocolate bar
- Peppermint candy canes
Ingredient Notes Substitutions
You can substitute mint extract for peppermint extract but note it has a milder flavor.
You can substitute chocolate chips with peppermint or mint chocolate chips for baking. These white chocolate peppermint chips are usually green in color. You may be able to find Nestle Tollhouse mint chocolate chips in the holiday baking section. Another option is Andes Creme de Menthe baking chips.
If you do not care for white chocolate, you can substitute it with semi-sweet chocolate to make these mint chocolate dipped cookies.
For gluten free chocolate mint cookies, substitute all-purpose flour with gluten-free all-purpose baking flour.
How to Make Double Chocolate Mint Cookies
- Place butter and sugar in a large mixing bowl.
- Cream butter and sugar on high speed for 4-5 minutes until light and creamy.
- Continue to beat as you add the eggs.
- Add vanilla extract
- Pour in peppermint extract. As notes, you can also use mint extract but it has a milder flavor.
- Beat until well mixed.
- In a separate bowl, combine flour, cocoa powder, baking soda and salt.
- Mix well.
- Add chocolate mixture gradually to creamed mixture.
- Mix until just combined.
- Stir in chocolate mint chips.
- Ready to make some delicious chocolate mint cookies.
- Use a small cookie scoop, and scoop dough onto silicone mat or parchment paper-lined cookie sheets.
- Bake for 9-10 minutes. Let cook on the cookie sheet on a wire rack for about 5 minutes then transfer cookies to wire racks to cool completely.
- Melt white chocolate in a microwave-safe bowl in 30-second increments in the microwave. Dip half of a chocolate cookie into warm chocolate. Place back on the wire rack, over a cookie sheet.
- Sprinkle immediately with crushed candy canes. Let set before storing in an airtight container.
Note: For chocolate covered mint cookies: when the cookies have cooled, put the wire rack with the cookies on it over a rimmed baking sheet. Slowly pour the melted chocolate over the cookies.
Make Ahead
You can make these cookies in advance and either freeze the dough or the baked cookies.
To freeze cookie dough: Instead of baking these drop cookies, roll the dough portions into balls. Place them on a baking sheet and freeze until solid, about an hour. Once frozen, transfer the frozen dough balls into a plastic freezer bag, squeeze out the air, seal the bag, and freeze.
To bake frozen cookie dough balls: Bake as directed in the recipe allowing a couple of extra minutes of baking time.
To freeze baked cookies: It's best to freeze these cookies before dipping them in chocolate.
- Not Dipped: Allow the cookies to cool completely then transfer them to a plastic ziptop freezer bag, squeeze out the air, and freeze. Thaw the cookies on the counter. Melt the chocolate and dip the cookies.
- Dipped: Place the cookies in an airtight freezer-safe container with parchment or wax paper between the layers.
How Store and Freeze
Store the cookies in an airtight container with wax or parchment paper between the layers at room temperature or in the refrigerator for up to 5 days.
You can freeze the cookies for up to 3 months. Thaw them on the counter or in the fridge.
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Double Chocolate Mint Cookies
Ingredients
- ¾ cup butter, room temperature
- 1 ½ cups sugar
- 2 large eggs
- 1-½ teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 2 cups flour
- ⅔ cup dark cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mint chocolate chips
- 4 oz white chocolate bar, melted
- 6-7 candy canes, crushed
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with a silicone mat or parchment paper.
- In your electric mixer, cream butter and sugar for 4-5 minutes to make it light and creamy.
- Continue to beat as you add the eggs and extracts.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
- Add dry ingredients gradually to creamed mixture and mix until just combined.
- Stir in chocolate mint chips.
- Using a cookie small cookie scoop, scoop dough onto prepared cookie sheets.
- Bake for 9-10 minutes.
- Let cool on a cookie sheet for about 5 minutes. Transfer cookies to wire racks to cool completely.
- Use a wire rack placed over a silicone mat or wax paper for this next step.
- Melt white chocolate in microwave-safe measuring cup or bowl in 30-second increments in microwave. It should take about 1 minute to 1-½ minutes, stirring in between.
- Dunk half of a cookie in white chocolate, place on a wire rack over a silicone mat or wax paper. Sprinkle white chocolate with candy cane pieces. Allow to cool completely then store in airtight container.
Notes
Nutrition
This post has been revised with new photos and step-by-step directions. It was first published on December 5, 2016.
