These Double Chocolate Creme De Menthe Cookies are pillowy soft with a deep, rich chocolate flavor and cool minty freshness. You're going to love them!!
I originally shared this recipe in 2014. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself, and the photos, have remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chocolate Creme de Menthe Cookies is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- butter
- brown sugar
- granulated sugar
- cocoa powder
- eggs
- pure vanilla extract
- canola oil
- all-purpose flour
- salt
- baking powder
- baking soda
- Andes creme de menthe mini candy (or other mint flavored baking chips)
- semi-sweet chocolate morsels
- shortening
Kitchen tools and equipment needed:
- mixing bowls
- measuring cups and spoons
- spatula
- hand mixer or stand mixer
- cookie scoop
- fork, pastry bag, or medium zip-tip bag (for drizzling chocolate)
- medium microwave safe bowl
- cookie sheets
- parchment paper
- kitchen timer
- cooling racks
Why this recipe works:
Chocolate. Who doesn't love it?
I do, but I'm not especially a slave to it…until there is mint involved. Then, I'm all over it!
These Double Chocolate Creme De Menthe Cookies do it for me, and I'm happy to report they did it for the people at my husband's work too.
What I wrote about this recipe in 2014:
The past few years, I've not done as much holiday cookie baking as I had in the past. While I've always enjoyed it, I didn't feel the need to have all those extra tempting calories around the house just because it was a fun time in the kitchen.
However, this year, I plan to do a lot more cookie baking (and cookie recipe sharing here on the blog) because it IS fun to bake (and share). And if that's not a good enough reason to tie on my cookie baking apron, I don't know what is.
And, just because I bake them doesn't mean I have to eat them all like in years past, right?
That's why this year, I'll be sharing cookies with anyone and everyone I can, including friends, family, neighbors, and work associates. After all, the holidays are a time of sharing and caring, and what better way than through food…namely cookies! 🙂
Now, that doesn't mean that I won't be sampling any holiday cookies this year; quite the contrary.
After all, it's all in the name of quality control! *wink, wink*
It's just that I/we won't have dozens upon dozens of cookies around the house and in the freezer to tempt us needlessly from November until well into 2015!
How many cookies does this recipe make?
Lots! 60-64 good-sized, puffed cookies.
Can these chocolate mint cookies be frozen after baking?
Sure thing!
Store them in an air-tight freezer container (it's best if you can freeze in a single layer because of the chocolate drizzle), for up to 4 months.
Additional chocolate desserts you'll also love:
*Nonpareil Chocolate Peppermint Truffles (shown below and featured in the video)
With a deeply intense chocolate flavor and a slight hint of peppermint, these Nonpareil Chocolate Peppermint Truffles are just the thing to keep your sweet tooth in check while still indulging in something extra delicious!
*Chocolate Chip S'Mores Cheesecake (not shown)
Looking for a dessert that will WOW the entire crowd? This easy to make Chocolate Chip S’mores Cheesecake with Chocolate Ganache Topping will do just that…and then some!
*Double Chocolate Cherry Bundt Cake (shown below)
This chocolate cherry bundt cake is a chocolate and cherry lovers dream come true! It’s a rich, dense cake with a brownie-like consistency, and you have my promise that the chocolate and cherry taste will make you swoon with delight!
*Chocolate Chip Dessert Loaf (not shown)
Chocolate Chip Dessert Loaf with Coconut and Pecans is rich and decadent. A small slice will go a long way in satisfying your sweet tooth…but a large slice is even better! LOL
*Double Chocolate Creme de Menthe Cookies (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's chocolate mint cookie recipe.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating in the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Printable Recipe Card
DOUBLE CHOCOLATE CREME DE MENTHE COOKIES
Ingredients
- 1 stick (8 tablespoons) butter softened (I always use salted, but unsalted works well too)
- ½ cup packed brown sugar
- ¾ cup granulated sugar
- 3 tablespoons cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon canola oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 package (10 ounces) Andes creme de menthe mini candy pieces or other mint flavored chips
- 1 cup semi-sweet chocolate morsels
- 1 tablespoon shortening
Instructions
- -Preheat oven to 350-degrees Fahrenheit.
- -In a large bowl, cream the softened butter, brown, and granulated sugars until light and fluffy.
- -Beat in the cocoa powder, eggs, vanilla, and canola oil until well combined.
- -Slowly beat in the flour, salt, baking powder, and baking soda and mix until just combined.
- -Gently beat in the mint candy chips until thoroughly combined.
- -Use a cookie scoop (or your hands) to roll the dough into golf ball-sized cookies and place them on parchment-lined baking sheets (16 per sheet).
- -Bake in a preheated oven for 15-17 minutes, rotating the cookie sheets halfway through the baking.
- -Remove the baked cookies to a wire rack to completely cool before drizzling them with chocolate.
- -In a microwave-safe bowl, melt the semi-sweet morsels and the shortening on LOW heat, stirring occasionally, until completely melted.
- -Use a fork (or place the melted chocolate in a piping bag), and drizzle the cooled cookies with the melted chocolate.
Notes
Nutrition
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Kirsten/ComfortablyDomestic says
I, for one, am glad that you've decided to tie on your baking apron once again. You really can't go wrong with chocolate and mint this time of year.
Paula says
I love the last shot with one cookie missing on the tray. Sacrificed for quality control purposes of course 🙂 I think all your friends, neighbours and co-workers are going to be pretty happy that you have tied on your baking apron once again. These look scrumptious.