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Fudgy Double Chocolate Mint Melt Cookies

fudgy double chocolate mint cookies - featured image
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These fudgy double chocolate mint melt cookies are quick and easy to make, with a rich cocoa base, melty chocolate chunks, and a cool peppermint finish. Perfect for cookie swaps, holiday parties, or any time you need a decadent treat in under 30 minutes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 ½ cups (188g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (255g) semi-sweet chocolate chips or chunks
  • ½ cup (85g) white chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a microwave-safe bowl in 30-second intervals until just melted. Let cool for 2-3 minutes.
  3. In a large bowl, whisk together the melted butter and sugar until well combined (like wet sand). Add eggs one at a time, whisking well after each. Whisk in vanilla and peppermint extracts.
  4. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
  5. Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  6. Gently fold in semi-sweet chocolate chips (and white chocolate chips if using) until evenly distributed.
  7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Do not flatten.
  8. Bake one sheet at a time for 10-12 minutes. Cookies are done when edges are set and tops look crackly and matte; centers will still look soft.
  9. Let cookies cool on the baking sheet for 5 minutes (they will continue to set).
  10. Transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For thicker, chewier cookies, chill the scooped dough for 30 minutes before baking. These cookies taste even better the next day as the mint flavor mellows. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: fudgy double chocolate mint melt cookies, chocolate mint cookies, easy cookie recipe, peppermint cookies, holiday cookies, no chill cookies

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