If you’re a chocolate lover who can’t resist a hint of cool mint, these Double Fudge Mint Cookies are about to become your new favorite indulgence. Imagine soft, chewy chocolate cookies packed with rich cocoa flavor, studded with melty chocolate chips, and infused with a refreshing burst of mint. Each bite is like a bite-sized version of your favorite mint fudge brownie — irresistibly rich, cool, and festive.
These cookies are perfect for the holidays, cookie exchanges, or whenever you’re craving something indulgent yet balanced. The mint keeps the deep chocolate flavor from feeling too heavy, making them an instant crowd-pleaser. They bake up beautifully with fudgy centers, crisp edges, and that signature glossy top we all love in the perfect cookie.
Whether you serve them warm with a cup of hot cocoa or pack them into holiday cookie tins, they’re guaranteed to disappear fast!
Why You’ll Love These Double Fudge Mint Cookies
You’ll love these cookies because they’re rich, fudgy, and perfectly balanced with a cool mint finish. The double dose of chocolate — from cocoa powder and chocolate chips — delivers intense flavor, while the mint adds a refreshing twist.
Additionally, they’re easy to make with pantry staples and don’t require chilling, so you can bake a batch in under 30 minutes.
Furthermore, they’re ideal for gifting and holidays. With their dark, glossy color and festive mint flavor, they fit right into any Christmas cookie platter or dessert spread.
Why You Should Try This Recipe
If you love classic chocolate cookies or Thin Mints, this recipe takes both to the next level. It’s indulgent without being overwhelming, and the mint extract creates a refreshing aftertaste that pairs beautifully with the fudge-like texture.
Moreover, these cookies stay soft and chewy for days, making them perfect for make-ahead baking or shipping in cookie boxes.
Once you taste them, you’ll see why they’ve become a holiday favorite — simple, elegant, and absolutely addictive.
Ingredients You’ll Need
For the Cookie Dough
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-process preferred)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- 1 tablespoon milk (optional, for moisture)
For the Chocolate Mix-Ins
- ¾ cup semi-sweet chocolate chips
- ½ cup mint chocolate chips (or chopped Andes mints)
Optional Garnish
- Crushed peppermint candies or mint chocolate drizzle
How to Make Double Fudge Mint Cookies (Step-by-Step)
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined. This step ensures the cocoa distributes evenly, giving your cookies a rich chocolate flavor.
3. Cream Butter and Sugars
In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy — about 2 minutes. This step builds the perfect base for chewy cookies.
4. Add Eggs and Flavorings
Beat in the egg, vanilla extract, and peppermint extract until smooth. The peppermint adds that classic minty aroma that instantly feels festive.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined — do not overmix. If the dough feels dry, add 1 tablespoon of milk for a softer texture.
6. Fold in the Chocolate
Stir in semi-sweet chocolate chips and mint chocolate chips. Make sure they’re evenly distributed for maximum fudge and mint flavor in every bite.
7. Scoop and Bake
Using a cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each. Bake for 8–10 minutes, or until the edges are set but the centers are still soft.
8. Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cool, drizzle with melted chocolate or sprinkle with crushed peppermint for a festive finish.
Tips for the Best Double Fudge Mint Cookies
- Use Dutch-process cocoa for deeper chocolate flavor.
- Measure flour correctly — spoon and level for accuracy.
- Don’t overbake; cookies should be soft in the center when removed.
- Use room-temperature butter for smooth creaming.
- Chill dough for 15 minutes if you prefer thicker cookies.
- Use real peppermint extract (not mint oil) for balanced flavor.
- Mix chocolate types for a more complex taste.
- Top with extra chips before baking for a bakery-style look.
- Cool completely before storing to prevent sogginess.
- Store in an airtight tin with parchment between layers to stay chewy.
Variations & Substitutions
- Triple Chocolate: Add white chocolate chips for contrast.
- Andes Mint Fudge: Stir in chopped Andes mints instead of chips.
- Peppermint Bark Cookies: Add crushed candy canes for texture.
- Mocha Mint: Add ½ teaspoon espresso powder to enhance chocolate.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Vegan Option: Substitute butter with coconut oil and egg with flaxseed.
- Double Mint: Add a few drops of green food coloring for a minty hue.
- Nutty Twist: Stir in chopped pecans or walnuts.
- Brownie Texture: Add an extra tablespoon of cocoa for fudgier cookies.
- Frosted Version: Top with mint buttercream or chocolate ganache.
What to Serve With Double Fudge Mint Cookies (Step-by-Step)
- Pair with hot cocoa or peppermint coffee for a cozy treat.
- Serve with vanilla ice cream for a cool contrast.
- Add to holiday cookie platters for variety and color.
- Dip halfway in melted chocolate for extra indulgence.
- Gift in cookie tins wrapped with ribbon and labels for holidays.
Storage & Reheating Tips (Step-by-Step)
To Store
Keep cooled cookies in an airtight container at room temperature for up to 5 days.
To Freeze Dough
Scoop cookie dough balls onto a tray and freeze until solid. Transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to baking time.
To Freeze Baked Cookies
Wrap individually and store in a freezer-safe container for up to 3 months.
To Reheat
Microwave one cookie for 10–15 seconds for that fresh-from-the-oven gooeyness.
Recipe FAQs
1. Can I use chocolate mint candies instead of chips?
Yes, chopped Andes mints work beautifully for a creamy mint flavor.
2. Can I skip the peppermint extract?
You can, but the mint flavor will be lighter.
3. Can I make these gluten-free?
Yes, use a gluten-free 1:1 flour substitute.
4. Can I use dark chocolate instead of semi-sweet?
Absolutely — it’ll make them extra rich and intense.
5. Can I make them dairy-free?
Use vegan butter and dairy-free chocolate chips.
6. How do I make them more fudgy?
Add a tablespoon of melted butter or reduce flour slightly.
7. Can I chill the dough overnight?
Yes, chilling enhances the flavor and texture.
8. Can I make them ahead for gifting?
Yes, they stay soft for several days when stored properly.
9. Can I freeze them baked or unbaked?
Both work — baked for convenience, unbaked for freshness.
10. Can I make them less sweet?
Reduce sugar slightly and use bittersweet chocolate.