Thick Mint Chocolate Cookies

These “Thick Mints” are the softer, thicker (and arguably better) version of the chocolate Thin Mint cookies, but don’t tell the Girl Scouts I said that. With a rich chocolate dough, a hint of peppermint, and scattered hunks of mint chocolate, these cookies will quickly become the holiday recipe you come back to every year (just like I do). It’s quick and easy to throw a batch together, you might soon forget that Thin Mints ever even existed after trying these!

Ingredients To Make Thick Mint Chocolate Cookies:

Mint Chocolate – You will need 2/3 cup of some type of mint chocolate. I like using roughly chopped Andes Chocolate Mints for these cookies, and nowadays you can find fuss-free pre-chopped Andes Mints sold in grocery stores. Feel free to use mint chocolate chips (Guittard sells a version of this) or regular chocolate chips if it’s easier for you.
All-Purpose Flour – You will need 3/4 cup of all-purpose flour.
Cocoa Powder – You will need 3/4 cup of cocoa powder, I like to sift it so there aren’t any big clumps left!
Baking Soda – You will need 1/2 teaspoon of baking soda to make the cookies light and fluffy.
Salt – You will need 1/4 teaspoon of salt to balance out the sweetness in these cookies.
Unsalted Butter – You will need 1 stick of butter softened to room temperature.
Brown Sugar – You will need 3/4 cup of brown sugar. I like to use dark brown sugar for this recipe, but light brown sugar works perfectly fine as well.
Egg – You will need 1 large egg for this recipe, preferably at room temperature to ensure it incorporates well with the other ingredients.
Peppermint Extract – You will need 1 teaspoon of peppermint or mint extract to flavor the dough.

Notes:

Where kind of mint chocolate should I use?

I like to use Andes chocolate mints, which you can find in most grocery stores. Nowadays, you can find an already chopped version of this chocolate for a little extra if you want the hassle-free version. If you have trouble finding mint chocolate, feel free to replace with regular chocolate chips since the dough will still have peppermint flavor from the peppermint extract.

How will I know when the cookies are done baking?

It can be hard to tell when chocolate cookies are done since the browning is less obvious. Once the cookies have started to crack slightly and appear dry on the surface, they’re done. Be careful not to over-bake!

rich peppermint chocolate cookies with a bite taken on a baking tray

More Recipes For Holiday Baking:

mint chocolate cookies stacked on a serving platter

A Few Last Tips For Making Thick Mints:

Use peppermint extract carefully! Peppermint extract is very strong and accidentally using too much will result in cookies that taste like toothpaste. Yikes.
Try not to over-bake. It can be hard to tell when chocolate cookies are done, but once they have cracked slightly and appear dry on the surface, take them out! Over-baking can dry out your cookies.