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Finished double chocolate mint cookies on a white pedestal for St. Patrick's Day.
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5 from 1 vote

Double Chocolate Mint Cookies

Andes mint chips go so well with a chocolate cookie. They complement each other perfectly.
Prep Time15 minutes
Total Bake Time30 minutes
Chill30 minutes
Total Time1 hour 15 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 203kcal

Ingredients

MINT CHOCOLATE COOKIES

  • 8 ounce (8 ounce) 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°F (175°C or 180°C) 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.

Nutrition

Calories: 203kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 103mg | Potassium: 56mg | Fiber: 1g | Sugar: 17g | Vitamin A: 212IU | Calcium: 41mg | Iron: 1mg