Week 29 ~ Double Chocolate Mint Chip Cookies

My almost 9 year old (by almost I mean just a few days away) loves mint chocolate chip ice cream.  For her birthday cookie I decided to do a double chocolate mint chip cookie using Andes mints.  I have really been liking using chopped chocolate instead of regular chips recently.  Don’t get me wrong, there is nothing wrong with a chocolate chip, but there is something about the irregularity of chopped pieces that’s sort of exciting.  I know, I am really living on the edge over here.  I like calculated risks! Anyway, if you like mint you will love these!  I actually stuck some mint chocolate chip ice cream in between two and made an ice cream sandwich, so many possibilities!!



Double Chocolate Mint Chip Cookie (makes approximately 24 cookies)


  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup unsweetend cocoa
  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp peppermint extract
  • 1 & 1/2 cup chopped Andes mints–about 40-45 candies (or mint chips)

What to do…

  1. Preheat oven to 375 degrees.
  2. Combine flour, salt, baking soda and cocoa powder in a bowl and set aside.
  3. Chop the Andes mints.  chopped andes mints
  4. Mix butter and sugars in the bowl of a stand mixer or a large bowl if using a hand mixer.
  5. Add in the egg and peppermint extract and mix until combined.
  6. Slowly pour the dry ingredients into the wet ingredients and mix until combined.
  7. Stir in the chopped Andes mints.
  8. Drop tablespoons of cookie dough (I used a small cookie scoop) onto a parchment paper lined cookie sheet.
  9. Bake for 10 minutes.
  10. Allow to cool on the cookie sheet for a few minutes then transfer to a wire rack to cool completely.


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