Next, I whisk together the cocoa powder, flour, baking soda, and salt in a separate bowl. This step helps distribute the cocoa evenly so you don’t get bitter pockets in the dough. I slowly add the dry mixture into the wet mixture, mixing on low speed until everything comes together into a thick, soft dough. Once the dough forms, I fold in the chocolate chips. The dough will feel dense, but that’s exactly what makes these cookies stay fudgy.
Before shaping the cookies, I like to let the dough rest for about 10 minutes. I’ve noticed that this brief rest lets the flour hydrate, making the cookies thicker and preventing them from spreading too much. Once rested, I scoop the dough onto parchment-lined baking sheets, leaving plenty of room for each cookie. Then, I press 3–4 Junior Mints gently into the top of each dough mound. You don’t need to hide them inside—they melt beautifully right on top and create that signature minty swirl.
The cookies bake at 350°F for about 8–10 minutes. I always pull them out when the edges look set but the centers still look slightly underdone—they will finish cooking on the baking sheet. Overbaking is the enemy of soft cookies, so err on the side of gooey. As the cookies cool, the Junior Mints melt into glossy puddles that fuse into the chocolate cookie base, creating one of the most magical textures I’ve ever tasted.
Pro Tips for Best Results
One of the best tricks I learned is to chill the Junior Mints before pressing them into the dough. They melt beautifully during baking, but if they start too soft, they can dissolve a little too quickly. Keeping them cold helps them maintain that iconic creamy texture inside the chocolate shell.
Another pro tip is to use room-temperature egg and butter. I tested this recipe three different ways—with cold butter, melted butter, and properly softened butter—and the softened butter version gave me the softest, thickest cookies with that perfect crackle on top. Cold butter made the dough too stiff and dry; melted butter caused the cookies to spread too much.
I also learned that gently pressing the dough mounds after adding the Junior Mints helps the cookies bake more evenly. Don’t flatten them completely—just give them a light press. This prevents the centers from being too thick or underbaked while still keeping the cookies soft.
Lastly, if you want those dramatic melty swirls like in the photo, add a few extra Junior Mints halfway through baking. They soften without completely melting, giving you incredible texture on top.
Common Mistakes to Avoid
A common mistake is overbaking. These cookies continue cooking on the hot baking sheet even after you pull them out, so if you wait until they look fully set in the oven, they’ll end up dry. Always remove them when the centers still look glossy.(See the next page below to continue…)