These Triple Chocolate Mint Cookies are rich and fudgy, with three kinds of chocolate and a double dose of mint in the batter and the chocolate mint chips! Perfect flavors for winter, or any time of year!
Chocolate and mint desserts have my heart. All kinds. You name it, I want it. Cookies, fudge, ice cream, cake. It’s my favorite flavor combo for desserts. And while I am game to eat it all year ’round – when I think of chocolate and mint, I think of Christmas. It’s just something about mint.
And it’s no secret that I’m a chocoholic, so…why wouldn’t I make a cookie using three kinds of chocolate?!? They are rich and fudgy and full of melty, glorious chocolate chips. What’s not to love??
I love cookies warm out of the oven, don’t you? Especially when they have melty chocolate in them. But, these chocolate mint cookies are still soft and delicious after they’ve cooled. A little tip though…if you’re craving that warm cookie with melty chocolate chips, pop it in the microwave for just a few seconds (like, not more than 5) and you can get your fix!
How to make Triple Chocolate Mint Cookies:
{Print Recipe Below}
1. Preheat oven to 350°F. Line two baking sheets with parchment paper or Silpat mats.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer) cream together the butter and sugars. Add the eggs, vanilla and mint extracts, and mix until smooth.
3. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar mixture and mix on low until just combined. Stir in the chocolate and mint chips and then refrigerate the dough for about 15 minutes.
4. Use a medium cookie scoop or tablespoon to scoop the dough
onto the prepared baking sheets, about 2 inches apart. Bake for 8-10 minutes
until edges are firm and center is still slightly soft. If you wish to decorate
with chocolate mint candies, put them on while the cookies are still warm.
Allow to cool on the pans for about 5 minutes
before moving to wire rack to cool completely.
Add these Triple Chocolate Mint Cookies to your holiday baking line-up and watch them disappear from the dessert table as fast as you can put them down!
If you love this recipe, here are a few more chocolate mint dessert recipes to try!
– Dark Chocolate Cherry & Peppermint Snowflake Bark
– Chocolate Peppermint Biscotti
– Layered Fudge Mint Brownies by Oh My Sugar High
Follow me on Pinterest for more great recipes!
Triple Chocolate Mint Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ tsp mint extract
- 2 cups flour
- 3/4 cup unsweetened cocoa powder (you can use regular or dark cocoa)
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp sea salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips or chunks
- 1 cup chopped chocolate mint candies, like Andes mints, plus extra for topping if desired
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or Silpat mats.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer) cream together the butter and sugars. Add the eggs, vanilla and mint extracts, and mix until smooth.
- In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar mixture and mix on low until just combined. Stir in the chocolate and mint chips and then refrigerate the dough for about 15 minutes.
- Use a medium cookie scoop or tablespoon to scoop the dough onto the prepared baking sheets, about 2 inches apart. Bake for 8-10 minutes until edges are firm and center is still slightly soft. If you wish to decorate with chocolate mint candies, put them on while the cookies are still warm.
- Allow to cool on the pans for about 5 minutes before moving to wire rack to cool completely (or eat them while they’re warm and ooey gooey delicious!)
Yes, please! You had me at triple chocolate. But throwing in mint didn’t hurt either! A great combo!
Thank you! It’s definitely my favorite combo!