Triple Chocolate Mint Cookies

winter mint triple chocolate cookies for the holidays
starting to look a lot like Christmas cookies

I get a little panicky if there aren’t any cookies in the house. A little panicky might be an understatement; I can’t focus, my palms start to sweat, I have to double check to fridge for butter supply levels, all the cookbooks get spread out all over the floor — it’s an issue. Having a ‘go to’ recipe in times of emergency are a must. I make sure there’s always chocolate, sugar, flour, cocoa, eggs and butter in the house and everything is the world will be A-OK.

Well I make sure there’s always oats in the pantry too because I love oatmeal cookies but that’s a whole different recipe/ story that we won’t get into now.

I have to thank my friend Joanne for this recipe, she made some beautifully packaged triple chocolate mint cookies last year during the holiday season using mint chips that were absolutely divine. After begging for the recipe I changed it up a little to use chopped chocolate chunks and my favorite mint extract instead of the chips. I use this same recipe if I want to try out a new dark chocolate, I just replace the mint with vanilla bean paste and the results are incredible as this recipe really lets the quality of the ingredients shine through.

chopped chocolate instead of chips
on the chopping block
chocolate to melt
cut into meltable sized pieces
valrhona cocoa powder
sift dry ingredients
mint triple chocolate cookies
fresh out of the oven


Triple Chocolate Mint Cookie Recipe


  • 1 cup all purpose flour
  • ½  cup cocoa powder (preferably Valrhona)
  • ½  tsp baking soda
  • ½  tsp salt
  • 4 ounces (115 grams) chocolate chunks for melting
  • 4 ounces (115 grams) chocolate broken into chip sized chunks
  • 115 grams ( ½ cup) of butter
  • 1 ½  cup sugar
  • 2 eggs
  • 1 tsp peppermint oil


  • Preheat oven to 325 degrees Fahrenheit
  • Melt chocolate over a double boiler and stir in the butter with a spatula to cool
  • Sift flour, cocoa powder baking soda and salt
  • In a large mixing bowl beat sugar and eggs until light and creamy in color
  • Add in chocolate and butter mixture plus peppermint oil and beat on medium until completely incorperated
  • fold in dry ingredients, followed by chocolate chunks
  • spoon 1 inch balls onto parchment lined baking sheets with 1 ½ inches apart
  • bake for 15 minutes, tops should look slightly cracked  but remain fudgy
  • cool on wire racks

Makes about 4 dozen cookies

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