Rich & chewy Double Chocolate Mint Cookies are not only filled with mint chocolate chips but dipped in chocolate too then sprinkled with crunchy peppermint pieces. A perfect Christmas treat!
For the past several years I have been participating in the Great Food Blogger Cookie Swap with fellow food bloggers. It was like a secret Santa cookie exchange through the mail. It was such a blast but, unfortunately, they decided not to continue this year. Allison from PinterTest Kitchen and Sarah from Fantastical Sharing of Recipes were nice enough to step up and proclaim a new Cookie Swap called Food Blogger Love Cookie Exchange (or #FBLCookieExchange). Woohoo, more delicious recipes and cookies to drool over and devour!
Not only do we exchange delicious cookies but we’re also raising money for two awesome charities, Climates, which is an animal rescue charity that shelters animals that others won’t take in, as well as No Kid Hungry (my favorite charity), which is an organization dedicating to ending childhood hunger. It was a great way to spread some Christmas love.
The cookie exchange was a huge hit with over 40 food bloggers participating and I don’t have to tell you that the cookies I received were just plain awesome! KP from Keep It Simple Sweetie made rich chocolaty Chocolate Oatmeal Cookies with Dried Cherries, Megan from Strawberry Blondie Kitchen made these delectable Cranberry Orange Cookies with White Chocolate & Pistachios (don’t they look mouth watering?) and Sarah from Sarah Cooks the Books (love that name!) made Chocolate Malted Whopper Cookies (and I love malted milk balls). See what I mean – awesome!
So what did I decide to make? Well, I love chocolate and peppermint and, in the past, have made Chocolate Peppermint Pudding Cookies, Peppermint Chocolate Chip Cookies and Chocolate Peppermint Drops so I thought how about some yummy Double Chocolate Mint Cookies! What makes them so special? It must be the chocolate cookie with chocolate chips, flavored with mint and then dipped in white chocolate and sprinkled with crushed candy canes. Umm, I guess I could have called them triple chocolate.
They came out looking so pretty and tasted just like you’d think Christmas would taste like. They weren’t hard to make and the mint chocolate chips really added a nice dimension to the cookie. Of course, I figured I should just go for it and dip them in white chocolate too! Wowzer! They’re the sugar plums I want to dream about on Christmas Eve. 🙂 I think it was a good move, don’t you?!
When they were cooled, I packed them up and shipped them out to 3 other food bloggers. Sure hope they enjoyed them as much as we did here at home (cause you know I made extras!).
Still want more Christmas cookie deliciousness? Check out all the recipes from the Cookie Exchange below and we can all drool over them together. Wishing everyone a sweet & merry Christmas!
- 3/4 cup butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups flour
- 2/3 cup dark cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mint chocolate chips
- 4 oz white chocolate bar, melted
- 6-7 candy canes, crushed
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Preheat oven to 350 degrees. Line cookie sheets with a silicone mat or parchment paper.
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In your KitchenAid or other 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.
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In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add gradually to creamed mixture and mix until just combined.
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Stir in chocolate mint chips.
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Using a cookie small cookie scoop, scoop dough onto prepared cookie sheets. Bake for 9-10 minutes.
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Let cook on cookie sheet on wire rack for about 5 minutes. Transfer cookies to wire racks to cool completely.
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Use a silicone mat or wax paper on a cookie sheet for this next step.
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Melt white chocolate in microwave-safe measuring cup or bowl in 30-second increments in microwave. It should take about 1 minute to 1-1/2 minutes, stirring in between.
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Dunk half of cookie in white chocolate, place on silicone mat or wax paper. Sprinkle white chocolate with candy cane pieces. Allow to cool completely then store in airtight container.
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