triple chocolate, chocolate chip mint cookies

These cookies are addicting…  chewy, rich, minty, & so packed full of chocolate you can hardly stand it.

(And don’t even get me started on the dough…  It was so hard for me to step away from the mixer bowl!)

I actually only baked half of the batch in cookie-form, and then I patted the rest of the dough into a skillet to make a giant pan-cookie.  (I kindof got lazy…  and I really needed to quit being tempted to sneak bites of dough!)

It was a necessary intervention.

I used Dilettante’s mint chocolates that I found at Costco the other day…  You can use any mint candies you like though, and these will taste great!

triple chocolate, chocolate chip mint cookies


  • 1 3/4 cup flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 12oz chocolate (semi-sweet, or a combination of milk & dark), coarsely chopped
  • 2oz (2 squares) unsweetened bakers chocolate, coarsely chopped
  • 1/2 cup butter, melted
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup chocolate chips
  • 1 cup mint candies or mint baking chips


Preheat the oven to 350ºF. In a small bowl, whisk together the flour, baking soda & salt and set aside.

In another small bowl, combine the regular chocolates and bakers chocolate and melt carefully in the microwave, stirring well after every 30 seconds until just smooth. (Be careful, because chocolate burns easily!)

In a large mixer bowl, beat together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the eggs, vanilla & peppermint until smooth. Beat in the melted chocolate until smooth and combined.

Mix in the flour mixture until just combined, and then stir in the chocolate chips and mint candies.

Place the dough in the fridge to chill for about 20-30 minutes. (If you let the dough chill for too long, it will get quite hard and need to be set out for a while before you can scoop it!).

Line several baking sheets with parchment and scoop the dough onto the baking sheets, allowing plenty of room for the cookies to spread.

Bake for 8-10 minutes, until the cookies are set and no longer look 'wet'. Remove from the oven and let cool for a few minutes on the baking sheets before transferring to a cooling rack to cool completely.

Freeze any leftovers in an airtight container!


My goodness I wish I was not on a diet right now, so I could go open up my freezer and pig out on the rest of these!!

They are that good.

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