This recipe for Double Chocolate Junior Mint Cookies is a celebration of two classic flavors coming together in a comforting cookie. I discovered this combination one winter when I had a bag of Junior Mints left over from holiday baking and a craving for something both chocolatey and bright. The result became an instant favorite in our home, a cookie that is rich and tender with a cool peppermint finish that keeps everyone coming back for more.

I love how the texture marries a soft, slightly cakey center with a thin, almost crackly top. The cocoa in the dough gives a deep chocolate backbone while the little chocolate chips add bursts of melting chocolate. Pressing Junior Mints on top as soon as the cookies come out of the oven lets the candies soften but keeps their minty profile. Many of my family memories involve baking a tray of these for gatherings and watching them disappear faster than any other sweet.

Ingredients

• Butter 3 4 cup salted butter, softened This provides richness and tenderness. Choose high quality butter for the best mouthfeel, such as a European style butter if you prefer a slightly creamier texture.
• Granulated sugar 1 2 cup Gives structure and sweetness while helping the cookies spread moderately. Use regular granulated sugar, not superfine, to preserve texture.
• Brown sugar 1 2 cup Adds moisture and a hint of caramel flavor which balances the cocoa. Light brown sugar works well for a milder taste.
• Egg 1 large Binds the dough and adds lift. Use a large egg at room temperature so it mixes evenly into the dough.
• Vanilla 1 tablespoon Brightens the chocolate flavor overall. Pure vanilla extract yields the best aromatic result.
• Cocoa powder 1 2 cup Choose unsweetened cocoa powder for depth of chocolate. Dutch process will be slightly darker and mellower, natural cocoa will be more bright and acidic.
• All purpose flour 1 1 2 cups Provides structure. Spoon and level the flour into the measuring cup to avoid a dry dough.
• Baking soda 1 teaspoon Gives a gentle lift and produces a soft, slightly cakey crumb.
• Salt 1 2 teaspoon Balances sweetness and enhances chocolate notes. Reduce slightly if using salted butter and sensitive to sodium.
• Chocolate chips 1 cup Use mini or regular chocolate chips for pockets of melted chocolate. Semi sweet chips are classic, but dark chips give a more adult edge.
• Junior Mints 75 pieces These are pressed on the cookies as they come out of the oven. Use fresh candies for the best melt and texture.

Instructions

Preheat and preparePreheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and allow for even browning. Give yourself a clean surface for scooping the dough so the process stays tidy.Cream butter and sugarsIn an electric mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar and brown sugar until the mixture is light in color and slightly fluffy. This will take about two to three minutes on medium speed and helps incorporate air for a softer cookie.Add egg and vanillaAdd the egg and the tablespoon of vanilla and mix until the batter is pale and cohesive. Scrape down the bowl so no streaks of butter or sugar remain. The egg contributes to structure and moisture so mix until just combined.Combine dry ingredientsIn a separate bowl, whisk together the flour, cocoa powder, baking soda and salt so they are evenly distributed. Gradually add the dry mixture into the wet mixture on low speed and mix until just combined. The dough will be soft and slightly sticky which is ideal for a tender cookie.Fold in chips and portion doughFold in the chocolate chips by hand to avoid over mixing. Use a cookie scoop or roll into balls all close to the same size for even baking. Arrange the dough balls on the prepared baking sheet leaving room between each for gentle spreading.Bake and top with candiesBake in the preheated oven for seven to nine minutes or until the cookies look puffy and are no longer glossy on top. Remove the sheet from the oven and immediately press two to three Junior Mints onto the top of each cookie so they soften and adhere without fully melting through.Cool and storeAllow the cookies to cool on the baking sheet until the candies have set and the cookies are firm enough to move. Transfer to a wire rack to cool completely or place in an airtight container for storage.

Storage Tips

For short term storage, keep cookies in a single layer or separated by parchment in an airtight container at room temperature for up to three days. For longer storage, freeze baked cookies on a tray for one hour then transfer to a freezer safe container with layers separated by parchment for up to three months. To refresh after freezing, let return to room temperature or warm in a low oven at two hundred fifty degrees Fahrenheit for about five minutes to revive the texture and soften the candy slightly. Avoid refrigeration as it can dry the cookies out.

Ingredient Substitutions

If you need to make swaps, try using unsalted butter plus a pinch of extra salt to control sodium. For dairy free needs, use a stick style dairy free butter and dairy free chocolate chips. To reduce sugar, replace part of the granulated sugar with a brown sugar alternative but note the texture will be slightly different and the cookies may be less tender. Swap Junior Mints for other small mint chocolates or for chopped Andes mints to vary the mint intensity.

Serving Suggestions

Serve these cookies slightly warm with a glass of cold milk or a cup of espresso for a grown up pairing. Garnish dessert plates with a few whole Junior Mints and a dusting of cocoa for presentation. They make a beautiful cookie tray with assorted flavors and pair particularly well with shortbread or nut based cookies during holiday gatherings. For a party, arrange on a cake stand to let the mint aroma mingle with other sweets.

Cultural Background

Junior Mints are an American mint chocolate candy launched many decades ago and they have a history tied to movie theater concessions and holiday treats. Combining a beloved candy with a traditional chocolate cookie taps into a long tradition of using confections as baking toppers. This pairing reflects an approachable kind of American baking where convenience items are elevated with simple techniques to make something special for family gatherings and festive occasions.

Seasonal Adaptations

For winter or holiday baking, add a few drops of peppermint extract to the dough for a stronger mint presence and top with crushed candy canes instead of Junior Mints. In spring, use pastel mint candies or swap to white chocolate chips for contrast. For summer, bake slightly smaller cookies and serve with a scoop of vanilla ice cream for a sandwich style dessert. Adjust oven timing for different sizes as needed.

Meal Prep Tips

Prepare the dough up to two days ahead and keep refrigerated in an airtight container. When ready to bake, portion the chilled dough onto the tray and add an extra minute to baking time. Dough can also be frozen in balls and baked directly from frozen by adding a couple minutes to the time. Label containers with the bake date to maintain freshness and rotate your cookie selection so the oldest are used first.

These cookies are a great addition to any baking rotation and are easy to adapt to the crowd you are baking for. Enjoy the process and make the recipe your own by experimenting with chocolate intensity and candy choices.