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Mint Dipped Double Chocolate Cookies

  • Yield: 3 dozen cookies 1x


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups flour
  • 2/3 cups cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups chopped Ande's mints or Ande's mint baking pieces
  • 2 cups green mint chips (Guittard brand is best)


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.
  2. In a large bowl or the bowl of your stand mixer beat together the butter and sugars until light and fluffy, about 3 minutes. Add the vanilla and eggs and beat to combine well. Add the flour, cocoa, soda, and salt and stir to combine. Fold in the Ande's mint pieces.
  3. Scoop on to the sheet in rounded 1 tablespoon scoops. If you'd like a few more Ande's mint pieces to be seen, poke them on the top of the cookie dough ball by hand. This isn't necessary but it makes them prettier. Bake for 9 to 11 minutes until the centers are set. Let the cookies cool on the pan for 2 or 3 minutes and then let them finish cooling on a wire rack. Cool completely.
  4. Melt the mint chips in a bowl large enough to dip the bottom of the cookies in. I just held onto the cookies and dipped the bottom in. Make sure the chocolate isn't too hot or you'll burn your fingers. Place the dipped cookies on a sheet of waxed paper until the mint sets.
  5. Store extra cookies in an air-tight container.


The cookies are better after they sit overnight. This give the mint time to mingle with the cookies. I recommend serving them the day after you make them.

It's a little hard to tell when these dark cookies are done, so set a timer!