Dark Chocolate Peppermint Cookies

Well, these cookies were a happy experiment. A happy, insanely yummy experiment.

After working through a few test recipes that didn’t pan out, I was thrilled when this batch came out of the oven perfect.

Perfect, perfect, perfect.

However, because I, in all my intelligent and logical reasoning, decided to work my way through five pounds of butter in the name of holiday baking the day before I was leaving with my crew of seven for a week-long Thanksgiving vacation (wherefore art thou, sanity?), all I had time to do was look at them lovingly, do a bad cartwheel in praise, taste-test about five, shove the rest into a tupperware container, freeze them, and pack them in our luggage.

We pulled them out a few days later in a remote cabin in the mountains where they were declared absolute cookie perfection by me, five young food critics, Brian and my dad (who happens to be a cookie lover like no other).

Ultra-chocolatey and delightfully minty, they have the most delicious soft and rich texture.

We were absolutely devouring them. And I promise that’s not just because we were far away from civilization; I’d proudly devour them anytime, anywhere. Unashamed Cookie Devourer = That’s Me.

Festive, good-looking (I’m so shallow, I know) and yummy, I’m telling you, this is the holiday cookie to beat this year.

Dark Chocolate Peppermint Cookies

One Year Ago: White Chocolate Pecan Brownies
Two Years Ago: Homemade Peppermint Patties
Three Years Ago: White Chocolate Cherry Shortbread Cookies

Decadent Double Chocolate Peppermint Cookies

Yield: Makes 2-3 dozen cookies

Decadent Double Chocolate Peppermint Cookies

I use the crushed Andes mint pieces that come in bags (similar to a chocolate chip bag). They can be found in many a holiday grocery aisle this time of year. The red/white ones are my favorite for this recipe.

Also, these cookies freeze beautifully.

Ingredients

  • 1 cup (8 ounces) butter, cool room temperature (not warm or overly soft!)
  • 3/4 cup (5.5 ounces) lightly packed brown sugar
  • 1/2 cup (3.75 ounces) granulated sugar
  • 2 large eggs (3.5 ounces)
  • 1 teaspoon vanilla extract
  • 2 cups (10 ounces) all-purpose flour
  • 1/2 cup (2 ounces) natural, unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup (3 ounces) crushed or finely chopped Andes mints (see note above)
  • Additional 1/2 cup or so crushed or finely chopped Andes mints for rolling

Directions

  1. Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.
  2. In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.
  3. Add the eggs and vanilla extract and mix.
  4. In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
  5. Add the dry ingredients to the batter and mix until just combined (it's ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.
  6. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.
  7. Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don't overbake; the edges will be set with soft middles).
  8. Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.
http://www.melskitchencafe.com/decadent-double-chocolate-mint-cookies/

Recipe Source:Β from Mel’s Kitchen Cafe

36 Responses to Decadent Double Chocolate Mint Cookies

  1. These cookies look yummy – I love the combination of mint and chocolate. Question – did you ever test a batch using a tiny (1/8 teaspoon) of pure peppermint extract? Thanks – have a great day!

    • Mel says:

      I haven’t added mint extract mostly because the Andes mints I use give a lot of mint flavor but you could definitely experiment with that.

      • Hi Mel – I made these today and they are so delicious! I had to quickly put 2 dozen in the freezer before I ate them! I added an 1/8 of a teaspoon of peppermint extract – probably not necessary because the mint chips really add nice flavor on their own. Also, love the weight measurements – so easy to set the bowl on the scale and throw everything in! Thanks for another fantastic recipe!

  2. Cheryl says:

    Someone brought a similar cookie to church coffee hour last Sunday! For after Christmas, think about using left over candy canes.

  3. Paige says:

    These cookies look amazing! I’m sure you’re everyone’s favorite house guest during the holidays with all your baking!

    Paige
    http://thehappyflammily.com

  4. These look so perfect for Christmas! The combo of chocolate and peppermint is my favorite this time of year πŸ™‚

    Dani | http://www.styledvariety.com

  5. Jennifer says:

    I just went to a cookie exchange a few weeks ago, I would have used these for my cookie. Last year I took your soft batch pumpkin sugar cookies. I love those! I love the Andes mint chips in hot chocolate. Yummy! Thanks for the great recipe, I can’t wait to try it!

  6. susanne says:

    I love mints! I love chocolate! I am going to love these cookies. Thanks for experimenting on our behalf!!

  7. Linda_C says:

    These look yummy, but I have a question. Are the Andes mints that you used a hard candy or is it chocolate? The photo looks to me like crushed hard candy, but the grocery stores where I live only sell Andes mints that are a layer of dark chocolate and a layer of green-colored, mint-flavored “white chocolate.” Thanks.

    • Mel says:

      The red and white Andes mints I used are soft, like their dark chocolate/green counterparts. I suppose you could use hard candy like candy canes but I haven’t tried it that way. If you can’t find the red/white ones, the chocolate/green ones would sub just fine in these cookies.

    • Tanya H says:

      My stores only sell the green/dark mint “chips” too. I just tried it with pulverized candy canes and quickly learned NOT to add bits to the top…the candy canes melt to my baking stone and make it very difficult to get off the pan. I also have to wash my pancake-turner clean after every pan, and even then that’s not been soon enough. Mine are a tasty mess!

      • NancyV908 says:

        Loved these! I also couldn’t locate the Andes mint pieces. I suppose I could have chopped up some regular Andes bars, but my supermarket has a big loose candy section and they had very finely chopped peppermint (like candy canes) that I used instead. I wasn’t sure If I’d like the crunchiness–I really wanted the soft chips, like the ones Mel used. But they were chopped so fine that that wasn’t an issue. Mine stayed on top of the cookies. Although I used parchment paper & Silpat liners, so cleanup would have been OK. I think rolling them in the mints (rather than sprinkling the mints on top) ensured that the pieces stayed put.

  8. Roxana says:

    Mel, these look awesome! Love that crushed peppermint on the tops! I can’t get enough of chocolate and mint together, and these look so fun and festive. Great job!

  9. Jenn A says:

    Definitely making these and soon! My boys love chocolate and peppermint together.

  10. Love, love chocolate and mint together for the holidays. I may have to try these out!

  11. Helen says:

    I really need to make these .. Chocolate and mint are my favorite !!! I really want to use those red and white Andes mints, I know I can find the green ones … But I’ve gotta have the red and white. Wish me luck in finding them ❀️ #smalltownprobs

  12. Julianne says:

    We made these this morning and they are fantastic. Just enough mint but not enough to be overwhelming. Perfect chocolate + mint combo!

  13. Ali says:

    You read my mind! I came to your site in search of a “good looking” (ha ha ha! You’re hilarious!) chocolate, mint cookie! You delivered; like always! Thank you!!

  14. Cindy says:

    I’m dying to make these, but am confused about the Andes mints. I found a package of individually wrapped red (actually a bit pink) Andes mints with a pressed candy cane shape. Are these what you used? I know Andes makes a hard peppermint chip also, but I’m not able to find these.

    • Mel says:

      I used the chopped Andes mints already packaged in a bag (like chocolate chips) – they are on the softer side, not crunchy like candy canes. So I think the ones you found would work if you don’t mind doing the chopping yourself. πŸ™‚

  15. Sheila J says:

    My daughter made a batch today with the chocolate/green Andes pieces that come in a bag (my grocery store didn’t have the red/white kind.) They melted into streaks on top of the cookie, and didn’t stay defined like your photo. Anyone else have this problem? They still taste delicious–just don’t look as pretty!

  16. Danielle says:

    How does the texture and chocolate flavor of these cookies compare to the chocolate cookies in your chocolate mint chip ice cream sandwiches? I love those cookies and frequently add mint extract to them. I can’t decide if I should try these instead or stick with what I know I love!

    • Mel says:

      The cookies for the ice cream sandwiches are a bit thinner and chewier. These ones are slightly denser, maybe a little softer? Hope that helps!

  17. Cindy says:

    I could not find the red and white Andies, so I chopped up Hershey candy cane kisses instead. For the tops, I rolled them in crushed Bob’s soft candy canes. It totally was yummy! The perfect amount of mint with ooey gooey centers.

  18. Annie says:

    I made a double batch of these today! They are delicious! I can’t wait to share them with my friends. I do have a question…the dough was SO soft and I couldn’t roll it in my hands. I live in Denver area so I added some more flour to account for the altitude (maybe 1/4-1/2 cup more) but it was still too soft! I was scared to over flour them. I chilled the dough in the fridge and it worked better.

    Any ideas what might have caused this? How can I avoid it in the future?

    • Mel says:

      Hi Annie – did you weigh your flour by any chance? It sounds like it might be a matter of flour I also use a cookie scoop which helps with soft dough. Did the cookies spread a lot while baking?

      • Annie says:

        I did not weigh my flour. I’ll have to do that next time! Luckily the cookies didn’t spread too much. I’ll have to ask for a cookie scoop for Christmas πŸ˜‰

        Thanks again for the recipe! Everyone has LOVED these cookies. They just might become a new holiday tradition!

  19. Allison says:

    Made these today and they are delicious!! Perfect balance of chocolate and peppermint. Mine did spread some in the oven and are flatter than your picture, despite using butter that was definitely on the cold end of room temp. Does this mean I underfloured? Next time I’ll have to weigh the flour to see if it makes a difference.

    Also – I had a partial bag of Trader Joe’s peppermint candies (like the mints you get at restaurants) sitting around so I unwrapped them and tossed them in the food processor to use in place of the Andes mints. It worked great and they aren’t crunchy or anything on the cookie. πŸ™‚

    • Mel says:

      Hi Allison – if the cookies were flatter than mine, I think it might be due to underflouring a bit (which would be a difference in how we each measure the flour). Thanks for the tip on TJ’s peppermints!

  20. Jessica Glover says:

    I made these this weekend (after 3 stores to find the mints- Target is where I finally located them, in the chocolate chip section, not holiday) and they are now my favorite cookie and what everyone will be getting for presents. Thank you for all your amazing recipes!!!

    • Alicia says:

      Thanks for the tip! So far I haven’t had luck finding the red/white Andes. I know the others will work, but love the look of the peppermint colors. Off to Target I go! Can’t wait to share these tomorrow at a cookie exchange.

  21. Kate says:

    These cookies are so festive and absolutely delicious! We loved the texture and the perfect peppermint flavor of the Andes mints. I’m looking forward to sharing these at holiday gatherings!

  22. Kmduff says:

    These were fabulous. My Kroger didn’t have Andes mint chips at all! I had to cut up the bars from the candy section. But they were so yummy. Great recipe.

  23. Bethany says:

    Mel, these are so good. I took them to a family party and they were a hit. My kids were disappointed that there were no leftovers to bring home. I’ll be sharing more of these cookies this Christmas season. Thanks for spending the time creating this recipe until it was perfect! And thanks again for another fantastic recipe! I know I can always count on the recipes on your site! Hope you are recovering well and have a Merry Christmas!

  24. Kristin Castleton says:

    Made these for a work party and they were gobbled up quick! I found the Andes mints at Harmons (for all the UT people). Definitely will be making these again especially since my kids were pretty sad they only got one! Thanks!!

  25. Holly H. says:

    I made these wonderful cookies last night to include in gift baskets for family & friends, and they turned out beautifully! I was a little nervous about trying a new recipe this late in my holiday baking but I told myself “don’t worry, it’s Mel!” πŸ™‚ Also, I found the red & white Andes chips at World Market for those still on the hunt.

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