Double Chocolate Mint Cookies

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double chocolate mint cookies

Double Chocolate Mint Cookies

St. Patrick’s day has always been a fun holiday for me, it always meant a visit to my grandmother’s house because it was her birthday. My grandmother was a kind woman who lived a simple life and really taught me a lot about frugal living.

She grew up on a farm in New Hampshire and thus knew all sorts of thing about raising chickens and other livestock for meat, she always had a garden and she was crafty. She taught me how to cross-stitch and knit, hobbies that I still enjoy today when I have the time.

Grandma Patricia also had a sweet tooth, so these double chocolate mint cookies are in celebration of her…happy birthday grandma and happy St. Patrick’s day I know you are looking down on me from heaven and approve of my thrifty ways.

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double chocolate mint cookies

Double Chocolate Mint Cookies

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Course: Dessert

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.

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