Imagine the flavor of a thin mint crossed with the chewy texture of a chocolate chip cookie and you’d be talking about Double Chocolate Mint Cookies. They’re rich and chocolaty and have a tasty kick of mint that will keep you coming back for more!
I don’t know about you, but I’m an immense lover of Andes mints. Growing up, they were the best part of Olive Garden, not that we went often. I would secretly hope a family member would offer theirs up. Even now, I try my best to not buy them, as I can finish a whole pack in one sitting. However, when I found out that Andes now makes baking chips, I knew I had to concoct something special. After all, it’s the holidays and if not now when?!
These cookies are so yummy! They’re just the right amount of fudgy and the baking chips melt beautifully, and hold just as well as a chocolate chip cookie.
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Tips for these beauts:
- The only place I have been able to find the baking chips is at Target. You can also order them online.
- Room temperature butter…. I will say this every time, until I’m blue in the face…room temperature butter.
- It can be tough to visually tell if these cookies are done or not. The sweet spot is between 8-10 minutes; 8 minutes will give you a softer fudgier cookie and 10 minutes will give you a cookie that is on the crispier side.
- The dough is on the thicker side. You can, if needed, mix the chips in with the paddle attachment of your stand mixer until they are barely combined.
- Chill your dough for at least an hour! Chilling your dough allows your flour time to absorb any moisture from the batter, resulting in the chewier texture you want from a cookie. It also allows the butter to cool, preventing too much spread.
Happy baking friends! I hope you enjoy these delicious cookies! Enjoy 🙂
Double Chocolate Mint Cookies
- Stand Mixer
- Baking Sheet
- Parchment Paper
- 1 cup butter room temperature
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 10 oz Andes Creme De Menthe baking chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream the butter and sugars until they are smooth and light in color, about 3 minutes. Add the eggs and vanilla and mix again until thoroughly combined.
- In a separate bowl, sift the flour, cocoa powder, baking soda and salt together. Add the dry ingredients to the butter mixture and stir until just combined.
- Fold in the Andes baking chips and chill the dough for an hour.
- Using a 2 tbsp cookie scoop, drop the dough onto the lined baking sheet about 2 inches apart. Bake for 8-10 minutes. Enjoy!