Double Mint Chocolate Cookies
These Double Mint Chocolate Cookies are FULL of Andes mint pieces and mint Oreo pieces. They are so perfectly minty and chocolatey, it’s hard to not eat the entire batch right out of the oven!
The cookie itself is soft and chewy – my favorite! This a very similar recipe to the one used for my Triple Chocolate Cookie Cake. These cookies have mint though and it’s a serious party in your mouth.
I mean look at that picture below! All that deliciously melty mint chocolate – yum! Especially when eaten warm, the cookies just melt in your mouth. Seriously moan-worthy.
I made my cookies pretty big. I like big cookies. That way I get more. But you could totally make them smaller.
I’m actually a little torn on whether it’s better to have larger or smaller cookies. Here’s my thinking on that – if I make smaller cookies, I inevitably eat at least 2 at a time. One small cookie just isn’t enough. Then I feel like a fatty because I ate two cookies when I told myself I’d only eat one.
That seriously never happens.
But with bigger cookies, they’re bigger so you’re more likely to eat just one, right? Then, you feel less guilty because you only ate one like you said you would.
Yea I know. Who am I kidding? No matter what size they are I eat them until they’re gone. It’s a problem. But how can I not? Do you see that soft chocolatey center?
On another note, I feel like I’ve been kind of absent recently. I’ve been missing out on a lot of my normal link parties, haven’t been keeping up with my favorite bloggers and what they’re up to and I don’t feel like I’ve been as quick to respond to comments and questions. I hate that and it’s been bugging me, but know that there is a reason that I’ll hopefully be able to share next week. It’s been a bit of a crazy couple weeks but I think I’m finally getting it back together. And it’s definitely something I want to talk about, so more on that later.
Now go make cookies!
Double Mint Chocolate Cookies
- Yield: 12-14 Large Cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 3/4 cup butter, room temperature
- 1/2 cup dark brown sugar, lightly packed
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa
- 1 tsp baking soda
- 1/2 cup andes mints, chopped
- 3/4 cup mint oreos, chopped
The colder the cookie dough, the less it will spread during baking. If your dough is pretty cold and you want larger cookies, I suggest flattening them out a bit before baking.
This post linked to This Gal Cooks, Lady Behind The Curtain, Ginger Snap Crafts, Tidy Mom, Living Well Spending Less, Shaken Together, Inside BruCrew Life, Buns In My Oven, Kitchen Meets Girl, Chef In Training, Mandy’s Recipe Box, Skip To My Lou, Pint Sized Baker, Table For 7, What’s Cooking Love?, The Mandatory Mooch, Recipes For My Boys, Love Bakes Good Cakes, Nap-time Creations, Sugar Bee Crafts, Thirty Handmade Days, Ashley’s Dandelion wishes, Walking On Sunshine, I Should Be Mopping The Floor, Hungry Little Girl, Keeping It Simple Crafts, Flour Me With Love, Chic On A Shoestring Decorating, Simply Sweet Home, Rattlebridge Farm, Simple Living and Eating and A Peek Into My Paradise.
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