Cookie Recipe 7: Double Chocolate Mint Cookies

I’m a little behind on the cookie project (and just about everything else in my life) so I’ll be making two this week instead of the usual one. This is modified from a Food Network recipe for Chocolate Chocolate Chip Cookies.

Double Chocolate Andes Mint Cookie Recipe Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter, softened at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup chocolate chips
  • 1 1/2 cups Andes mint chips
Double Chocolate Andes Mint Cookie Recipe Directions
Preheat your oven to 375 degrees. In one bowl, whisk together the flour, salt and baking soda. In your kitchen mixer, mix the softened butter, sugar, brown sugar, eggs, vanilla and cocoa powder just until completely blended. Stir the dry ingredients mixture in a bit at a time. Add the chocolate chips and Andes mint chips. Drop in 1.5-inch scoops on a cookie sheet lined with parchment paper. Bake for about 10 minutes.
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Heather Physioc is an SEO/CRO professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding funky new restaurants. She leads a pack of dogs, including her beagle Ford, and her shepherd-collie-retriever mix, Otto, and also has a cat named Ahab. She lives with her military spouse, Luke.
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3 Responses to “Cookie Recipe 7: Double Chocolate Mint Cookies”

  1. These were amazing. It was like a cookie version of the Olive Garden little thin mint chocolate’s….sigh. Heavenly. Thanks for sharing with your coworkers. We love being your guinea pigs.

  2. Neomi Colangelo says:

    Can I use leftover raisin bread? Any suggestions for seasonings?

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