Double Chocolate Junior Mint Cookies are chewy chocolate cookies topped with Junior Mints! Perfect fudge cookie recipe for mint chocolate lovers.

These chocolate cookies are soft and chewy with just the right amount of peppermint to compliment the rich chocolate cookie.

Chocolate Junior Mint Cookies

Take these Chocolate Mint Cookies to your Cookie exchange party this year, they will be a hit, pinky promise! The best part about these cookies is that they are easy to make, just like a regular chocolate chip cookie recipe. They taste fancy, but honestly there is no extra work aside from topping the cookies with the candies!

You’ll need a couple boxes of the movie theater size Junior Mints. Be on the lookout for the seasonal boxes of Christmas Junior Mints! They’re flecked with red and green candy and add a really festive look to these cookies!

Why You’ll love these Junior Mint Cookies:

1. Simple ingredients! You likely have everything in your pantry already. The only item you might need to purchase are the Junior Mint candies…unless you’re me and you keep those on hand as well, ha!
2. Mint + Chocolate = ❤️❤️❤️. Need I say more? Mint and chocolate are one of my favorite dessert combinations ever!
3. Ooey gooey goodness! The chocolate in the cookies, combined with the chocolate from the candies on top add up to some seriously decadent cookies.

Ingredients for Junior Mint Cookies

All of the ingredients in this recipe are pretty basic, most of which should be easily found in your pantry!

— BUTTER: You’ll need 3/4 cup salted butter that’s been softened.

— SUGARS: We use both 1/2 cup granulated sugar and 1/2 cup brown sugar to add the right amount of sweetness to the cookies.

— EGG: You need just 1 egg to bind the cookie ingredients together.

— VANILLA: We added an entire tablespoon of vanilla to the cookie dough to add some great flavor.

— DRY INGREDIENTS: We use 1/2 cup cocoa powder, 1 1/2 cup all purpose flour, 1 tsp baking soda and 1/2 tsp salt for the cookie dough.

— CHOCOLATE & CANDY: We added 1 cup chocolate chips to the cookie dough and then topped the baked cookies with about 75 Junior Mints, about 3 candies on each cookie.

HOW TO MAKE CHOCOLATE MINT COOKIES

Making Chocolate Mint Cookies is just as easy as making regular chocolate chip cookies. We will cream together the butter and sugars first. Then the egg and vanilla goes into the mix. Next, the dry ingredients are added, followed by the mini chocolate chips.

We are not going to add the Junior Mints until after the cookies have baked. It is important to wait until after the are cooked or else all of the pepperminty goodness will escape and dissolve into the cookie instead of having a burst of Pepperminty goodness.

As soon as the cookies come out of the oven, press 2-3 junior mints onto the top of each cookie and allow them to cool.

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

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CHOCOLATE JUNIOR MINT COOKIES

Double Chocolate Junior Mint Cookies made with classic ingredients & topped with Junior Mint Candies! Perfect cookie for mint chocolate lovers!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Junior Mint Cookies

Prep Time 15 minutes minutes

Servings 24

Calories 174kcal

Author Jessica & Nellie

Ingredients

• ¾ cup salted butter softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• 1 TBSP vanilla yes, 1 tbsp 😉
• ½ cup cocoa powder
• 1 ½ cup all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup chocolate chips
• 75 Junior Mints candy

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Cream together the butter, granulated sugar and brown sugar in an electric mixer.
• Add the egg and vanilla. Mix until light in color and creamy.
• Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
• Fold in the mini chocolate chips.
• Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet. Add a few extra chocolate chips on top of the dough, if desired.
• Bake at 350° for 7-9 minutes or until the cookies are puffy and no longer glossy on top.
• Remove from oven and immediately press 2-3 Junior Mints onto the top of each cookie. Allow the cookies to cool on the cookie sheet.

Nutrition

Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 151mg | Potassium: 47mg | Fiber: 1g | Sugar: 15g | Vitamin A: 211IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

HOW TO FREEZE CHOCOLATE COOKIE DOUGH

If you’d like to freeze the dough before baking, I would suggest scooping the dough and then freezing the balls on a cookie sheet for about 1 hour. After the hour is over, you can then toss the cookie dough balls into a zip top bag without the cookie dough balls sticking to each other.

When you are ready to bake the cookies, arrange on the cookie sheet and let them sit at room temperature while your oven preheats. You will then bake as usual before topping the cookies with Junior Mints.

WHAT CAN I USE INSTEAD OF JUNIOR MINTS?

If you prefer not to use Junior Mints, you can also break up pieces of Andes Mint candies and place on top of each cookie.

WHAT TYPE OF VANILLA EXTRACT SHOULD I USE?

A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!

I get a kick out of this photo. I remember this game! My son is the one in orange blocking the ball…one handed because the other hand is in a cast. Ha! He broke his finger in 2 places, but it’s so interesting, these days, they wrap the cast in an ace bandage and let them continue to play. I guess having the kid continue their active lifestyle helps them to heal. Which he did! And now this same kid just rolled an akle yesterday.

What is the scoop and level method?

The scoop and level method is also sometimes referred to as the “spoon and level method” because you are scooping flour from the container or bag, usually with a spoon, and then placing it into the dry measuring cup. After the cup has been filled a straight edge (like a butter knife) is then run over the top of the cup to make sure that the flour is level with the top of the cup.

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