This post is sponsored by The Spice Hunter and includes tracking links. For more information about tracking links and how to opt out, please visit All About Do Not Track prior to clicking any links found in this post. Anyone else get to the holiday season and suddenly turn into a Cookie Monster?! Maybe it’s the cookie exchanges, the neighborly cookie gifts, the kids’ cookie parties, the constant family and guests coming through… I don’t know. But I get to this time of year and start churning out cookies like a mad woman! Previously I’ve shared my s’mores cookies, old fashioned molasses cookies, bourbon chocolate chip cookies and peppermint chocolate chip cookies. All fun and festive. ❤️ And today it’s chocolate mint cookies. These cookies are loaded with chocolate and mint flavors and they make a wonderful holiday cookie!
They are soft, perfectly sweet and the burst of mint in each bite just brightens up your taste buds - and has you wanting more! One of my favorite things about this recipe is the BIG chocolate factor. We’ve got cocoa powder in the cookies as well as chocolate chips mixed in. Double chocolate goodness. But we’ve also got the mint pieces, so that’s a possible third hit of chocolate. And since I know you may be wondering about those mint pieces, let me tell you that there are several options. (And I’ve tried them all!) Read on below for some of the different variations you can use.
And before we get to that, let me tell you how excited I am to be partnering with The Spice Hunter for this recipe. They are a small, boutique company with a serious passion for food and high-quality ingredients. In fact, they source the best herbs and spices from the top locations around the world to make their high-quality products and blends. And if you’re wondering what in the world spice mix or herbs I’m using here with these chocolate cookies, no, no. It’s their pure vanilla extract, which comes from Madagascar. Not only that, they use a proprietary cold press process to get the very best flavor. I love that so much. (Plus, it automatically makes your baked goods even better). And I am so happy to support a company like that. That vanilla is key here, too, because it really helps bring out those big chocolate flavors that run through this cookie. You can find The Spice Hunter online from their website and in a number of local stores (including my hometown Harris Teeter). Check their website to see where they are near you. And follow them on social media for more recipe inspiration.
Back to the cookie fun! If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making chocolate mint cookies:
The recipe calls for all-purpose flour but I’ve also made these with white wheat flour. A combination of whole wheat and all-purpose flour would work as well. You could also try these with a 1:1 gluten-free baking mix. I prefer to refrigerate the dough for these cookies before baking them. It helps them come out more rounded and pretty. However, you can definitely bake them right away. (Just preheat your oven before you begin mixing up the dough.) The cookies will spread out a bit more and may be ready closer to 13-14 minutes, but they still turn out delicious. (I’m inpatient so I’ve definitely done this before.) The recipe makes 36-40 cookies, depending on how you scoop them. (And how much cookie dough you eat before you bake them. )
Oh, and the dough for these cookies is pretty thick when you mix it up. No worries, the cookies come out deliciously soft and tender. Speaking of soft cookies, you can definitely take these out a minute or two early if you want super soft, almost fall-apart gooey cookies. I sometimes really like them that way! You’ll want to take them out of the oven when they are still just barely puffed, before they “fall” and settle down. Granted, they fall all to pieces when I go to pick them up and especially after I store them. But then I can nibble on broken cookie piece after broken cookie piece and feel like I’m not overdoing it. (My mama taught me that broken cookies don’t have calories. That’s true, isn’t it?)
Now, back to the “mint” part of this recipe and what to use for that add-in.
What mint pieces do I use in chocolate mint cookies?
- You can use green mint baking chips for this recipe or use chocolate mint pieces, such as creme de menthe pieces.
- For the creme de menthe pieces, you can buy them as baking pieces already chopped up or you can buy the mints and chop them up yourself.
As mentioned, I’ve tested these cookies with ALL of the above options and they were all delicious. The cookies have lots more minty flavor with the chopped chocolate-mint creme de menthe pieces, because that mint gets infused into the cookie better than the chips that don’t really break down. For that reason, they have been the clear favorite among my family and friends. Bottom line though: Use what you can get. Cause any which way, these are delicious and fun and need to be part of your Christmas cookies extravaganza or just general holiday sweets and treats plans.
I hope you try them! And if you do, please tag me on Instagram so I can see! (And I would love if you’d leave me a comment and 5-star review below!) Enjoy and happy baking! XO, Kathryn
Flour: The recipe calls for all-purpose flour but I’ve also made these with white wheat flour. A combination of whole wheat and all-purpose flour would work as well. You could also try these with a 1:1 gluten-free baking mix. Chilling the dough: I prefer to refrigerate the dough for these cookies before baking them. It helps them come out more rounded and pretty. However, you can definitely bake them right away. (Just preheat your oven before you begin mixing up the dough.) The cookies will spread out a bit more and may be ready closer to 13-14 minutes, but they still turn out delicious. (I’m inpatient so I’ve definitely done this before.)
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8 Cuisinart AMB-17BS 17-Inch Chef's Classic Nonstick Bakeware Baking Sheet
title: “Chocolate Mint Cookies” ShowToc: true date: “2024-11-05” author: “Robert Williams”
This cookie batter starts off a little differently than normal. You’ll melt butter, brown sugar, and a little water in a sauce pan until it’s smooth and caramelly. When it’s melted, you’ll add chocolate, which melts right into the brown sugar and butter. Transfer this mixture to your stand mixer, or mixing bowl, and it will look kind of strange and granular at this point. But once you beat in the dry ingredients, it turns glossy and velvety smooth. The finished cookie batter will look similar to a thick brownie batter, so it needs to chill in the fridge for at least an hour. While that’s going on, you can unwrap all of those candies. As soon as your cookies come out of the oven, just set a single Andes Mint on top. The heat from the cookie will melt the mint in just a few minutes. I should add that I was SO tempted to add some mint extract to the dough, and I’m glad I resisted. The mint from the cookies is plenty and the flavor combination is perfect. Once it’s melted, just take a spoon and gently swirl it around for the easiest frosting ever. These are preeeety good still gooey and warm. If you want to dress them up for St. Patrick’s day, they look quite festive with a little green and white sprinkle action. (And let’s not talk about how I meticulously made this Shamrock mix by picking out all of the teeny tiny red sprinkles from my Christmas jar.) Once the cookies cool completely, the chocolate will be set so you can stack them up or put them in bags or just eat 10 at a time on your couch and not worry about getting melted chocolate everywhere. Perfection. Hope these get you through the week!
