Double Chocolate Mint Cookies
Indulge in the ultimate treat with these Double Chocolate Mint Cookies. If you’re a fan of Chocolate Mint Cookies, then this recipe is your next obsession. The combination of rich chocolate and refreshing mint creates a flavor sensation that is simply irresistible. Perfect for any occasion, these cookies will bring joy to your dessert table.
Imagine sinking your teeth into a soft, chewy cookie that bursts with the refreshing taste of mint. These Mint Chocolate Chip Cookies are not just delightful to eat, they also provide a wonderful aroma that fills your kitchen while baking. Whether you’re hosting a gathering or simply craving something sweet, these Mint Cookies will not disappoint.
With a rich cocoa base and chocolate chips in every bite, these Double Chocolate Mint Chip Cookies are the epitome of chocolatey goodness. Plus, they make for a fabulous addition to your collection of Mint Desserts and Mint Recipes.
Ingredients
For the cookies
- 2 Cups All-Purpose Flour
- 3/4 Cup Cocoa Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Unsalted Butter Softened
- 2/3 Cup Granulated Sugar
- 2/3 Cup Light Brown Sugar
- 1 Teaspoon Pure Vanilla Extract
- 2 Eggs
- 1 11 Oz. Package Semi-Sweet Chocolate Chunks
For the icing filling:
- 1/2 Cup Butter 1 Stick, Softened
- 1 Lb. Powdered Sugar
- 7 – 10 Drops Peppermint Oil
- Green Food Coloring Optional
- Milk As Needed
Instructions
For the cookies:
- Preheat oven to 350° F.
- In a medium bowl combine flour, cocoa powder,baking soda and salt and whisk to combine with a wire whisk.
- Set aside.
- In the bowl of a mixer cream the butter and sugars.
- Add eggs and vanilla extract and mix to combine well.
- Add the flour & cocoa mixture a little at a time, scraping the sides of the bowl as needed, until all the dry ingredients have been incorporated.
- Mix in chocolate chunks by hand with a wooden spoon or spatula.
- Using a large cookie scoop (I used a 3 tablespoon sized scoop), scoop out 6 balls of dough on a rimmed cookie sheet and bake 12 minutes.
- Let cookies cool on pan for 5 minutes and then transfer to a wire cooling rack till completely cool.
- Continue with the remaining cookie dough.
For the icing filling:
- In the bowl of a stand mixer beat the softened butter till creamy.
- Add in the powdered sugar a little at a time until it has all been mixed in, adding a splash or two of milk as needed to get to the desired consistency.
- Add peppermint oil to your desired minty-ness is desired (I like it minty so used 10 drops of peppermint oil).
- Add food coloring if desired.
- Assemble cookie by spreading or piping icing between two cookies.
