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    Home » Recipes » Desserts

    Double Chocolate Peppermint Cookies

    Published: Mar 17, 2023 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    These double chocolate peppermint cookies feature a minty, chocolate cookie smothered in a chocolate coating. They're a homemade version of Thin Mints that's so delicious.

    Closeup shot of plateful of double chocolate peppermint cookies.

    When Girl Scout cookie season rolls around, I feel like I personally donate enough money to fund a new chapter because I buy so many Thin Mints!

    I've been in love with these cookies for as long as I can remember, so instead of waiting, I just decided to make my own version.

    Copycat Thin Mint Cookies

    These delicious cookies were inspired by both the Thin Mint cookies I buy from the Girl Scouts and my mint chocolate fudge.

    I already knew that combining chocolate and mint would be easy, and I wasn't wrong. These cookies are amazing!

    Why You Will Love this Recipe

    • It's quick and easy to make.
    • It features the delicious flavor combination of chocolate and mint.
    • It uses simple ingredients.
    • It's perfect for a special occasion or everyday indulgence.
    • It makes a tasty gift for family, friends, or coworkers.

    Top Tip:

    Room temperature butter and eggs will give you the absolute best cookie texture.

    Ingredients

    This recipe only uses simple baking ingredients. You probably have most of them in your kitchen right now, in fact.

    The main ingredients are listed here, but you'll find the complete list along with amounts in the recipe card at the end of the post.

    Overhead shot of individual Double Chocolate Peppermint Cookie ingredients in bowls on table

    Cookies

    • Unsweetened cocoa powder
    • Unsalted butter, room temperature
    • Sugar
    • Brown sugar
    • Peppermint extract

    Chocolate Coating

    • Semi-sweet baking chocolate squares or bars
    • Vegetable shortening or coconut oil
    • Peppermint extract

    Substitutions and Variations

    • Vegetable Shortening or Coconut Oil - Use butter instead.
    • Coca Powder: Carob powder can be used in place of cocoa powder for a slightly different flavor.
    • Egg: Applesauce, flaxseed meal and water, mashed banana, or yogurt can all work as vegan substitutes for eggs.
    • Peppermint extract/oil: Almond extract, orange extract, vanilla extract, or even mint jelly can also give these cookies some extra flavor.
    • Semi-sweet baking chocolate bars: Dark Chocolate Chips, White Chocolate Chips, or Milk Chocolate Chips can make delicious coatings for this cookie recipe.
    • Decoration: Sprinkles, crushed candy canes, or chopped nuts are great decorations for these cookies. You could also drizzle some white chocolate over the top for an extra special touch!
    • Sugar: Maple syrup, honey, or agave nectar can substitute for some of the sugar in this recipe. Remember that these sweeteners are much sweeter than regular granulated sugar and will change the flavor slightly. Adjust other ingredients accordingly.
    • Gluten-Free: Replace the all purpose flour with a gluten free baking mix or make your own blend using GF flours such as rice flour, tapioca starch, almond flour and/or coconut flour. Be sure to also use certified gluten free oats if needed.

    Instructions

    This simple recipe only requires the most basic baking skills. Anyone who follows the recipe can make it easily. The highlights are listed here, but you'll find the exact instructions in the recipe card at the end of the post.

    1: Combine the dry cookie ingredients.

    Dry cookie ingredients in a glass mixing bowl.
    Overhead shot of brown and white sugar and butter in a bowl

    2: Combine the wet cookie ingredients.

    Closeup overhead shot of creamed butter and sugar with egg in a mixing bowl
    Overhread shot of wet cookie ingredients mixed in bowl

    3: Combine the wet and dry ingredients and refrigerate.

    Overhead shot of wet and dry cookie ingredients in bowl
    Overhead shot of mixed cookie dough in bowl

    4: Bake the cookies and cool them completely on a wire rack.

    Closeup shot of baked chocolate mint cookies on baking sheet lined with parchment paper
    Chocolate squares and shortening in mixing bowl

    5: Melt the chocolate and shortening. Then, dip the cookies and place them on parchment paper.

    Melted chocoalte in mixing bowl
    Double chocolate peppermint cookie being dipped in melted chocolate
    Dipped double chocolate peppermint cookies on parchment paper
    Closeup shot of plateful of double chocolate peppermint cookies
    Closeup shot of plateful of double chocolate peppermint cookies. Once cookie is cut in half.

    Storage

    Room Temperature: Store for up to 5 days in an air-tight container.

    Refrigerator: Store for up to 10 days in an air-tight container.

    Freezer: Store for up to 3 months in an air-tight, freezer-safe container.

    What to Serve with Double Chocolate Peppermint Cookies

    These tasty cookies are perfect with an ice-cold glass of milk or a cup of coffee. They're also great alongside any of your other favorite dessert options as a larger spread at a party. Pair them with pretty much anything sweet!

    Tips

    • Be sure your cookies are fully cooled before dipping them in the chocolate. This keeps them from getting soggy.
    • Don't skip refrigerating the dough. It's a key part of ensuring the cookies are the proper size.
    • The easiest way to dip your cookies is to use two forks. Dip one side, then flip them over to fully coat them.

    FAQ

    Do you have questions about these cookies? Here are some of the most commonly asked questions about double chocolate peppermint cookies.

    How long do I need to bake these cookies for?

    The cookies should be baked for 11 minutes (for chewier cookies) to 14 minutes (for crispier cookies).

    How long do I need to chill the dough before baking?

    The dough needs to be chilled in the refrigerator for at least one hour prior to baking, if not overnight to prevent spreading while baking.

    Is it important to let the cookies cool before glazing them?

    Yes, you should allow the cookies to cool for 15 minutes before spreading the glaze over them. This will ensure that they don't get too soggy and stay crispy after they have been glazed.

    Closeup photo of Double Chocolate Peppermint Cookies served on a white plate.

    More Cookie Recipes

    If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below.  Just in case!

    • Cosmic Brownie Cookies (Crumbl Copycat)
    • Green Cookies
    • Boston Cream Pie Cookie Bites
    • Copycat Chick-Fil-A cookies on a plate ready to eat.
      Copycat Chick-fil-A Cookies

    Double Chocolate Peppermint Cookies

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Double Chocolate Peppermint Cookies

    These double chocolate peppermint cookies are a the perfect way to scratch your Thin Mints itch without paying out the nose!
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 14 minutes mins
    Chill Time 1 hour hr
    Total Time 1 hour hr 39 minutes mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 94 kcal

    Equipment

    • Measuring cups and spoons
    • mixing bowl
    • whisk
    • Rubber spatula
    • Hand mixer
    • Plastic Wrap
    • rimmed baking sheet
    • Parchment paper
    • Cookie Scoop
    • spatula
    • wire rack
    • microwave safe bowl
    • spoon

    Ingredients
      

    Cookies

    • 1 cup all-purpose flour
    • ⅓ cup unsweetened cocoa powder
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter, room temperature or 1 stick
    • ½ cup sugar
    • ½ cup brown sugar packed
    • 1 large egg room temperature
    • ½ teaspoon peppermint extract

    Chocolate Coating

    • 2 bars (4 oz) semi-sweet baking chocolate, cut into chunks
    • ½ teaspoon vegetable shortening or coconut oil
    • ⅛ to ¼ teaspoon peppermint extract

    Instructions
     

    • In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
    • In a mixing bowl, beat the butter, sugar, and brown sugar until fluffy, scraping down as needed, for about 7 minutes. Add the egg and peppermint, beating until well blended.
    • To the creamed sugar, add the flour mixture and beat until mixed, scraping down as needed.
    • Cover with plastic wrap and refrigerate the dough for at least 1 hour.
    • When ready to bake: Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
    • Using a small cookie scoop, drop mounds of cookie dough on the prepared baking sheet about 2-inches apart.
    • Bake the cookies for 11 minutes (for chewier cookies) to 14 minutes (for crispier cookies.) Allow to cool completely on a wire rack.

    For the chocolate coating

    • In a large microwave-safe bowl, place the chocolate chunks and shortening. Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30 second increments if needed, taking care to not overheat the chocolate. Stir in the peppermint extract.
    • Prepare a baking sheet with parchment paper.
    • Dip the bottoms of the cookies in the melted chocolate. Using a fork and a spoon, pour additional chocolate over the top, scraping the spoon across the bottom and top to remove any excess chocolate. Transfer the cookies to the waxed paper.
    • Refrigerate the cookies until the chocolate is set.

    Notes

    • Be sure your cookies are fully cooled before dipping them in the chocolate. This keeps them from getting soggy.
    • Don't skip refrigerating the dough. It's a key part of ensuring the cookies are the proper size.
    • The easiest way to dip your cookies is to use two forks. Dip one side, then flip them over to fully coat them.

    Nutrition

    Calories: 94kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 62mgPotassium: 35mgFiber: 1gSugar: 9gVitamin A: 129IUCalcium: 13mgIron: 0.5mg
    Keyword double chocolate pepeprmint cookies
    Tried this recipe?Let us know how it was!
    Closeup photo of a Double Chocolate Peppermint Cookie with more cookies on a white plate.
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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