These melt in your mouth Double Chocolate Mint Cookies are super rich and delicious with the perfect mint ending. Christmas would not be complete without baking a batch of these cookies!
Looking for intense chocolate and mint flavor mixed together? Then these Double Chocolate Mint Cookies are perfect for you! They are rich in chocolate, moist and chewy with the perfect mint finish! My youngest daughter refers them to mint chocolate chip ice cream in your mouth. Minus the cold flavor I reminded her. But actually her analogy is pretty right on.
So how did these Double Chocolate Mint Cookies come about? While I was in the baking isle at Target, I stumbled upon Andes Candies Creme De Menthe Baking Chips. I don’t know what it is lately, but again, I have never seen these chips before. Just like my new discovery of Sugar Cookie Hershey Kisses that I used in my Festive Sugar Cookie Blossoms. So I grabbed a package and off I went.
When I got home I whipped up a batch of these cookies. I think they were a success! Jim and the kids loved them! Ready for that mint chocolate chip ice cream in a cookie? Then let’s get started…
Double Chocolate Mint Cookies-Ingredients
Vegetable oil, flour, unsweetened Baker’s chocolate, salt, baking soda, eggs, sugar, vanilla.
Preheat oven to 350 degrees. Melt chocolate in a stove top pan over low heat.
Beat oil, sugar, chocolate and vanilla until combined.
Add eggs one at a time, beating after each addition.
Pour in vanilla and beat.
Add flour, baking soda and salt and beat until combined.
Mix in Andes baking chips. Chill dough for at least 30 minutes.
Gather up dough, using a cookie scoop.
Roll into 1 inch balls and place on a parchment lined baking sheet.
Bake for 10 minutes. Do not over bake. Remove from oven, let sit on the baking sheet for about 1-2 minutes.
Then move to a wire rack to cool completely.
Serve and enjoy! One of Santa’s favorite!
For other great Christmas cookies try my Festive Sugar Cookie Blossoms, Chocolate Brownie Crinkle Cookies, 5 Ingredient Chocolate Chip Coconut Balls, Iced Oatmeal Cookies, No Bake Chocolate Peppermint Cookies, Classic Soft and Chewy Snickerdoodles, Simple & Delicious Graham Cracker Bars.
Double Chocolate Mint Cookies
Equipment
- Baking sheet
- Cookie scoop or teaspoon
Ingredients
- 2 oz Baker's chocolate unsweetened
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup Andes Creme de Menthe Baking Chips
Instructions
- Preheat oven to 350 degrees.
- Melt chocolate in a stove top pan over low heat.
- Beat oil, sugar, chocolate and vanilla until combined.
- Add eggs one at a time, beating after each addition.
- Pour in vanilla and beat.
- Add flour, baking soda and salt and beat until combined.
- Mix in Andes baking chips.
- Chill dough for at least 30 minutes.
- Gather up dough, using a cookie scoop. Roll into 1 inch balls and place on a parchment lined baking sheet.
- Bake for 10 minutes. Do not over bake. Remove from oven, let sit on the baking sheet for about 1-2 minutes then move to a wire rack to cool completely.
- Serve and enjoy!
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