The very first time I made these Double Chocolate Junior Mint Cookies, my entire kitchen filled with the kind of rich, chocolatey aroma that makes you stop mid-sentence and just breathe in deeply. I remember pulling the first tray out of the oven and watching the melted Junior Mints glisten on top of the cracked chocolate cookie surface, creating that irresistible swirl of dark chocolate and cool peppermint. One bite was all it took for me to fall completely in love—the soft, fudgy center, the melty pockets of chocolate chips, and that burst of mint all came together in a way that felt cozy, nostalgic, and wonderfully indulgent.
Why You’ll Love This Recipe
You’ll love this recipe because it brings together everything that makes a cookie truly unforgettable—soft, rich chocolate dough, gooey melted chocolate chips, and surprise pockets of melted Junior Mints that give each bite a refreshing twist. It’s the kind of cookie that feels bakery-quality yet incredibly easy to make at home. These cookies stay soft for days, are perfect for holiday platters, and make any mint-chocolate lover instantly swoon. Plus, they look dramatic and fancy without requiring any special decorating skills.
Ingredients
- 3/4 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon vanilla
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 75 Junior Mints candy
When picking ingredients for these cookies, I always make sure my butter is just the right softness—it should give easily when pressed but not feel greasy or melted. This helps the cookie dough whip up fluffy without spreading too thin in the oven. I also prefer natural cocoa powder for a deeper chocolate flavor, and I never skip the brown sugar because its moisture keeps the cookies soft for days. As for the Junior Mints, you’ll want the classic boxed candies—not minis, not the extra-large ones—because the standard size melts into perfect puddles without completely disappearing into the dough.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Cookie sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Cookie scoop (optional)
- Cooling rack
Having the right tools makes these cookies even easier. I always line my cookie sheets with parchment or a silicone mat so the melted Junior Mints don’t stick—trust me, this matters. A cookie scoop gives you perfectly even portions, which means all the cookies bake at the same rate, but spoon-scooping works fine too. I also love using a stand mixer because the dough is thick and chocolatey, but a hand mixer is perfectly capable of handling it. A cooling rack helps the cookies set without getting soggy on the bottom.
Step-by-Step Instructions
The first thing I do is cream the softened butter with both sugars until it turns light, fluffy, and beautifully pale. This takes a good two minutes, and I’ve learned not to rush it—proper creaming adds air, which helps keep the cookies soft instead of dense. Then I add the egg and vanilla and beat again until everything is smooth and glossy. At this point, the mixture smells like warm vanilla cake batter, and it’s always tempting to taste it.(See the next page below to continue…)