Chocolate Mint Mousse Cookies

Chocolate Mint Mousse Cookies

Delectable chocolate mint mousse cookies are fabulously chocolaty and minty. If you love chocolate and mint, they’re soon to become your favorite cookie.

Double Chocolate Mint Mousse Cookie Recipe

I was dying to make this month’s #baketogether recipe from Abby Dodge.  However, with me being on a very strict (self-imposed) diet, I couldn’t eat any of them. Not a one.  I didn’t even lick my fingers when I accidentally got batter on them.

All that being said, I love to bake!  And seriously, if I have to give up everything I love in exchange for a healthy lifestyle, forget it. It’s not going to fly.  So I made these cookies and I wallowed in the aroma as they baked in the oven.

I made just a few minor tweaks to Abby’s original recipe and to be honest, I have no idea how they taste, but I do know they look good, darn good! 🙂  


1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, softened
1-1/3 cups granulated sugar
1/2 cup unsweetened cocoa powder, sifted
3 large eggs
3/4 teaspoon pure vanilla extract
1 teaspoon peppermint extract*
3 ounces semi-sweet chocolate, melted*
powdered sugar for dusting

For the chocolate filling:

1/2 bag of chocolate mint baking chips*
2 tablespoons butter*

-Position a rack in the center of the oven and preheat to 350 degrees.
-Line a few cookie sheets with parchment paper or non-stick baking liners.
-In a medium bowl, combine the flour, salt, baking powder, and baking soda.  Whisk until blended.
-In a large bowl, combine the butter, sugar and cocoa powder.  Using an electric mixer, beat on medium speed until well blended.  Scrape down the bowl.  Add the eggs, one at a time, mixing well after each addition.
-Add the vanilla and peppermint extract.
-Add the melted chocolate (which has been cooled) and mix on low speed until blended.
-Add the flour mixture, 1/3 at a time and blend well after each addition, until completely incorporated.
-Scrape down the bowl.
-Using a mini ice cream scoop, drop the dough onto your parchment-lined baking sheets about 1-1/2 inches apart to allow for expansion while baking.
-Bake, one sheet at a time, until the cookies are puffed and the tops are cracked and look dry, about 11 to 13 minutes.
-When the cookies are just out of the oven and working quickly, make a small, deep well in the center of the cookies using the backside of a teaspoon measuring spoon (*Note – to make your life easier, spray the back of the spoon with nonstick cooking spray).
-Continue with the remaining dough and bake accordingly.

-Allow your cookies to cool completely and then dust the tops with powdered sugar.

-In a microwave on 75% power, melt the chocolate mint pieces with the butter at short intervals to make sure it doesn’t burn.  Stir to blend.
-Fill a squeeze bottle (or you can use a zip lock bag with the bottom corner snipped off, after filling) with the melted chocolate.
-Fill each cookie well with a nice dollop of melted chocolate.
-Allow the melted chocolate to harden slightly before serving.

Double Chocolate Mint Mousse Cookie Recipe

The yield on this for me was 2-1/2 dozen.  On Abby’s original recipe the yield states 4 dozen.  I don’t know what I did wrong but in all honesty, I’m glad I only have 2-1/2 dozen to worry about. The less temptation at this point the better.

*denotes the changes I made to the original recipe

It’s really weird writing a post on a recipe when I haven’t tasted it to describe the flavors to you, but if smell and ease of preparation mean anything (and you know they do…) this recipe is a total winner and one I’ll be anxious to try again in a few months time when I’m down to my fighting weight 🙂

Thanks, Abby!!!  Keep the wonderful #baketogether recipes coming.  I had a blast in the kitchen with you!

Until we eat again,

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Renee Goerger

Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!


  1. Wow, these cookies look so amazing! I really admire your resolve and willpower not to give in to even one bite… I would've been too weak to resist if faced with these chocolate and mint delights! Great twist to Abby's recipe, love it.

  2. Believe me, it wasn't easy not having even a taste. I was drooling the entire time but I didn't/don't want to blow my 12 pound loss to date. I knew if I started with just one, I'd have to have more 🙂

  3. Do not waste one more of these on your son. I'll send you my address instead! I love those Andes mints…I know I would love these cookies.

  4. Um, excuse me – crème de menthe baking chips? Where have these been all my life? I am in the States the next two weekends and will look for those. These look wonderful and I applaud you for not eating one of them! Mine were much more rustic looking than yours – yours are simply perfect !

  5. What a delicious looking cookie, perfect for Christmas time. You have much more will power than I Renee, especially with the smell of mint throughout the house. Good for you for resisting and for losing 12 lbs already. Continued success with your weight loss.

  6. Peppermint — what a great idea!

  7. SQUEALING from TX! These look WONDERFUL!!!

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