St. Patrick's Day is approaching, so it is time for a little green. For me, the color green represents mint. Around Christmas time, my grocery store carried the Andes baking chips. I have not made a cookie using these chips, so I grabbed a bag to use in March.
I am calling this a double chocolate simply because I am using the rich Dutch-processed chocolate for the cookies and white chocolate wafers for the drizzle. You can also try some of my other St. Patrick's Day cookies, like Mint Chocolate Shamrock cookies or a favorite of mine, Scottish Shortbread.
The green gel to color the drizzle is by Cake Craft. You can purchase the 12-pack at Sur la table.
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Ingredients
MAKING MINT COOKIES
- Cream cheese
- Unsalted butter
- Sugar white
- Eggs
- Vanilla extract
- All-purpose flour
- Guittard Cocoa Rouge cocoa powder - You can make these cookies with any cocoa, but I believe the cookies have a richer taste with dutch-processed cocoa.
- Baking powder
- Kosher salt
GREEN CHOCOLATE DRIZZLE
- White chocolate wafers
- Coloring gel green - I prefer gel food coloring as it gives a richer color.
Choosing the Right Cocoa
The two cocoa I tested were Guittard Cocoa Rouge (darker top) and Hershey's Cocoa (left). I was unsure which type of cocoa would go best with the Andes mint chips, so I did a taste test.
One at a time, I took a mint chip, wetting one side, then touched a pile of cocoa. The same cocoa does not work for all cookies, so I like to try a couple of types to achieve the best taste. I tested with Hershey's because this cocoa is probably the most common in every household. But after doing the taste test, I felt the Guittard Dutch-processed brand would be the best.
So you can do this with any ingredient before you bake a whole batch. Try what you have on hand; if it doesn't have the taste you are looking for, try another brand.
Making Double Chocolate Mint Cookies
Always start with the prep work; it will be easier to bake the cookies if you have everything ready to add to your mixer bowl. It also helps you not to forget an ingredient.
Mix the Cookie Dough
Weigh or measure the sugar and set it aside. In another bowl, weigh the flour, cocoa powder, baking powder, and salt. Run a whisk through the mixture to blend them.
Mix the butter and cream cheese on medium speed for 2 to 3 minutes using a stand or hand-held mixer. It will look a little lumpy.
Next, add the sugar, and you want to mix on medium mixer speed for 3 minutes. You want the sugar to be blended into the butter-cream cheese mixture.
Stop the mixer and scrape down the sides of the mixer bowl. Next, add the vanilla extract and break one of the eggs into a small bowl. As I have said many times, I do this because if there is an eggshell piece, it is easier to get the shell piece out of the small bowl than the mixer bowl. But, of course, this is even if you notice the eggshell.
Add one egg at a time, blending each egg into the dough before adding the second one. Next, turn the mixer to a lower speed and add the flour mixture. Mix just long enough to blend the flour into the dough mixture, about a minute.
Scrape down the bowl sides and add the Andes mint chips. Mix for about 10 to 15 seconds. Of course, you can always finish mixing with a spatula if you need to spread the chips around a little more.
Chill and Bake
Cover and chill for half an hour. This helps to cool down the butter and cream cheese.
Preheat your oven to 350° and prepare your cookie sheet pans. I line my pans with Baker's Mark half-sheet parchment paper I purchased from The Restaurant Store.
Add 12 cookie mounds to a sheet pan using a medium cookie dough scooper. I did add a few more mint chips to the top of each mound.
Bake at 350° for 10-12 minutes. I like mine at 10 minutes which gives a softer center. But if you want your cookie done more, go for 11 or 12 minutes.
Move them to a cooling rack once they are out of the oven. Let them cool completely before starting the drizzle.
How to Make Green Chocolate Drizzle
Add a cup of white chocolate wafers to a microwave-safe bowl (not plastic). Microwave for 30 seconds. Stir the wafers. Most will still look like the wafer shape, with a few starting to get soft.
Return the bowl to the microwave and heat for another 15 seconds. Stir again; if most have melted, keep stirring to finish melting the last few small pieces. If you have more pieces than a few unmelted pieces, microwave for another 10 seconds.
You have to be careful not to microwave too much, or the chocolate will get hard, brittle, and lose its shine, known as seizing. Some people can successfully rescue the chocolate, but I usually start over again.
Add one drop of the green gel coloring and stir it to incorporate. If you want a darker green, you can add one more drop. I only used one drop.
I took a spoonful of the green-colored chocolate, held the spoon, and slightly tilted it to one side, going back and forth over one cookie at a time.
This way, you control how much green chocolate you want on your cookies. Enjoy!
FAQ's
Double chocolate mint cookies are a type of cookie that has cocoa powder, chocolate wafers, and mint chips in the dough. They are typically rich and chocolatey with a refreshing hint of mint.
You can store the cookies in an airtight container at room temperature for 5 to 7 days. You can also freeze them for up to 3 months.
Yes, you can use any type of chocolate wafer you prefer, such as dark chocolate or milk chocolate. I use the white chocolate wafer so I can add a color gel.
Try My Other Chocolate Cookies
Double Chocolate Mint Cookies
Barbara HallIngredients
MINT CHOCOLATE COOKIES
- 8 ounce (226.8 g) Cream cheese room temperature
- ½ cup (113.5 g) Unsalted butter room temperature
- 1 cup (200 g) Sugar white
- 2 (2 ) Eggs
- 1 teaspoon (1 teaspoon) Vanilla extract
- 1 ¾ cup (218.75 g) All-purpose flour
- ¾ cup (64.5 g) Guittard Cocoa Rouge cocoa powder
- 2 teaspoon (2 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher salt
- 1 cup (45 g) Andes mint chips
GREEN CHOCOLATE DRIZZLE
- 1 cup (236.59 g) White chocolate wafers
- 1 drop (1 drop) Coloring gel green
Instructions
MINT CHOCOLATE COOKIES
- Weigh or measure the sugar into a bowl and set it aside. Next, weigh or measure the flour, cocoa powder, baking powder, and salt, run a whisk through the ingredients to blend.
- Cream the butter with a mixer before adding the cream cheese, then blend them for 2 to 3 minutes on a medium mixer speed. Next, add the sugar and mix for another 2 minutes. Next, scrape the bowl sides down and add the vanilla extract and one of the eggs. Mix the egg through before adding the 2nd egg.
- Scrape the bowl sides down. Turn the mixer to a low speed and gradually add the flour mixture. Mix just until the flour is incorporated. Finally, add the Andes mint chips and mix them into the cookie dough. Refrigerate the cookie dough for half an hour.
- Preheat the oven to 350° and line 2 cookie sheet pans with parchment paper sheets. Using a medium cookie scooper, scoop 12 mounds onto one of the cookie sheet pans. Bake for 10-12 minutes. After taking the cookies out of the oven, leave them on the pan for a minute or two before moving them to a cooling rack.
GREEN CHOCOLATE DRIZZLE
- Add the white chocolate wafers to a glass microwavable bowl and microwave for 30 seconds. Stir and return to the microwave for another 15 seconds. If most wafers are melted, stir to finish melting the rest. You can heat it for 10 more seconds if it needs more melting. Stir until smooth, then add 1 drop of the green coloring gel and stir.
- Using a spoon with the green chocolate on it, slightly tilt it to one side and swing the spoon back and forth to add the drizzle. Add as much as you like, but I like the dark chocolate showing through the green chocolate. Let them sit for about 15 minutes, and they are ready to eat.
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