Double Chocolate Junior Mint and Chip Cookies

These chocolate mint cookies recipe is a hit at every party! My Double Chocolate Junior Mint Cookies are the perfect combination, chocolate and mint great for any occasion!

Be sure to try my Candy Cane Crunch Cookies too!

Chocolate Mint Cookies Recipe

This Junior Mints cookie recipe has got to be one of my favorite cookies to make for family and friends. These deep dark minty cookies are quite irresistible and chocolaty delicious. Perfect for Holiday baking or all year round!

Why I Love This Recipe

• Chocolate and Mint. This delicious flavor combination is so delicious for homemade cookies!
• Easy To Make. With my step by step instructions, you’ll have no trouble making this cookie recipe at home.
• Great For Gifting. This cookie recipe looks fantastic wrapped in cellophane and a bow for gifting to neighbors, family and friends.

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Ingredients For Chocolate Mint Cookies

Here are the ingredients for this chocolate mint cookie recipe. See the recipe card located at the bottom of the post for full details and instructions.

• Butter– For most of my recipes I use salted butter. Unsalted works too.
• Granulated Sugar– This fine white sugar adds sweetness to the cookies.
• Brown Sugar– Make sure your brown sugar is packed when measuring.
• Eggs– For consistency, I use large eggs in my cooking and baking.
• Vanilla– Use pure vanilla extract for best tasting results.
• All-Purpose Flour– Flour is the main dry ingredient in the cookies.
• Dark Cocoa Powder– Find cocoa powder in the baking isle of the grocery store. Make sure you get unsweetened cocoa powder. Hershey’s makes a dark cocoa powder that is fantastic.
• Kosher Salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
• Baking Soda– Baking soda helps the cookies rise during baking.
• Chocolate Chips– Use milk or semi sweet chocolate chips.
• Junior Mints– Find Junior Mints in the candy isle of the grocery store.

How To Make Chocolate Mint Cookies

Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

Cream Butter and Sugars. In a large mixing bowl or stand mixer, beat the butter and sugars until well combined. Add eggs and vanilla mixing to combine.

Dry Ingredients. Add flour, cocoa powder, baking soda and salt, mixing to combine. Stir in chocolate chips then smash in Junior Mints. All mints need to be completely smashed into the dough.

Refrigerate Dough. Chill dough for a couple hours or overnight for best results.

Scoop Dough Onto Baking Sheet. With medium cookie scoop, place dough 1 inch apart.

Bake. Bake for 10-12 minutes, until baked through. Please note, if mints ooze out of cookies, use a plastic knife to form cookies back to round shape right out of the oven when hot. Let cool for 15 minutes before transferring to cooling rack.

Recipe Tips for Success

• Use Quality Ingredients. For best tasting results, use fresh quality ingredients for your cookies.
• Don’t Over Mix Dough. When preparing cookie dough, be careful not to over mix. Mix dough until just combined.
• Refrigerate Dough. It is necessary to refrigerate this cookie dough before baking. Don’t skip this step.

How To Serve Chocolate Mint Cookies

Serve cooled cookies for the Holidays and they’re even delicious all year round!

Can I Freeze The Cookie Dough?

Yes, freeze dough scooped in advance and freeze them in an airtight container. Thaw to room temperature before baking.

Leftover Cookies

Store any leftover cookies in an airtight container for up to 3 days.

Try More Cookie Recipes

• Ultimate Monster Peanut Butter Cup Cookies
• Flourless Peanut Butter Cookies
• Stuffed Salted Caramel Cookies

5 from 2 votes

Double Chocolate Junior Mint Cookies

This chocolate cookie recipe is packed with Junior Mints and chocolate chips perfect for your anytime baking!

Course: Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 24

Calories: 133kcal

Author: Jenny

Cost: $30

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Equipment

• Oven
• mixing bowl
• baking sheet
• parchment paper
• cookie scoop
• measuring cups
• measuring spoons
• mixing spoon

Ingredients

• 1 stick unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups Gold Medal all purpose flour
• 1/2 cup cocoa powder I used Hershey’s 100% Dark Chocolate, unsweetened
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup mini chocolate chips
• 4 ounce box Junior Mints

Instructions

• Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
• In a large mixing bowl or stand mixer, beat the butter and sugars until well combined. Add eggs and vanilla mixing to combine. Add flour, cocoa powder, baking soda and salt, mixing to combine. Stir in chocolate chips then smash in Junior Mints. All mints need to be completely smashed into the dough. Chill dough for a couple hours or overnight for best results.
• With medium cookie scoop, place dough 1 inch apart. Bake for 10-12 minutes, until baked through. Please note, if mints ooze out of cookies, use a plastic knife to form cookies back to round shape right out of the oven when hot. Let cool for 15 minutes before transferring to cooling rack.

Nutrition

Calories: 133kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.9mg

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