
Soft, fudgy double chocolate cookies crowned with Junior Mints — a perfect mint-chocolate treat for cookie lovers. Easy to make and irresistibly festive.

This recipe for double chocolate Junior Mint cookies began as a small experiment to satisfy a sudden mint-and-chocolate craving and quickly became a household favorite. I discovered the combination one evening when a bag of Junior Mints collided with a simple chocolate cookie dough while I was boxing up treats for a bake sale. The result was unexpected: a tender, fudgy cookie with a tender crumb and just the right minty pop from the candies on top. It’s the kind of cookie that disappears fast at holiday parties and family gatherings; my kids always ask for them when the temperature drops and the oven warms the kitchen with chocolate aroma.
What makes these cookies special is their balance — the dough is richly chocolatey but not overly sweet, while the Junior Mints add a cool, creamy mint center once the cookies cool slightly. The cookies bake quickly, maintain a soft interior, and hold their shape well. I like that they use pantry staples plus an iconic candy to create something festive without fuss. Over the years I’ve tweaked timing and the number of candies per cookie to achieve that glossy-top, slightly puffy look with a minty finish that melts into the top of each cookie without making it gooey.
I first served these at a winter bake sale and watched them vanish before the table was cleared. Friends asked for the recipe that same evening. At home, the cookies are synonymous with movie nights and snowy-day baking sessions; their aroma fills the house and invites everyone to the kitchen. I love how simple the method is — a quick creaming step, a short bake, and an immediate candy press — yet the result feels special and celebratory.
My favorite part of this recipe is the moment I press the candies into the hot cookies: the mint center softens and develops a satin-like coating that contrasts perfectly with the fudgy cookie. Friends often remark on how festive these look without any extra decoration. The combination of textures and the quick bake time makes them my go-to for holiday cookie swaps and casual get-togethers.
To keep cookies at peak texture, cool completely before storing in an airtight container. At room temperature they will stay soft for about 3 to 4 days. For longer storage, layer baked cookies between sheets of parchment in an airtight container and freeze for up to 3 months. To refresh slightly stale cookies, warm them in a 300°F oven for 5 to 7 minutes or microwave a single cookie for 8 to 10 seconds — this helps the chocolate soften and regain a freshly-baked mouthfeel. If you freeze dough balls, bake them straight from frozen, adding 1 to 2 minutes to the bake time.
If you need to adjust ingredients, a few substitutions work well: swap the mini chocolate chips for 3/4 cup chopped semi-sweet chocolate for more intense pockets of melted chocolate. For a dairy-free version, use a plant-based butter substitute labeled for baking and dairy-free chocolate chips, but note that texture may be slightly different and the flavor will shift. To reduce sweetness, use dark chocolate chips and choose a natural unsweetened cocoa. If you don’t have Junior Mints, small pieces of peppermint candy or chopped peppermint baking chips provide a similar cool finish; reduce the quantity slightly if using crushed candy to avoid excess sugar on top.
Serve warm or at room temperature alongside a simple glass of cold milk, hot coffee, or a peppermint hot chocolate for a festive pairing. For a party, arrange them on a platter with sprigs of fresh mint and a dusting of cocoa for presentation. They also work well packed in cellophane as a homemade gift. For a plated dessert, stack two cookies with a scoop of vanilla ice cream and drizzle warm chocolate sauce for an elevated mint-chocolate sundae.
Mint and chocolate pairings have long been popular in American confectionery, inspired by classic combinations like peppermint bark and mint-chocolate candies. Junior Mints, introduced in the 1940s, have become an iconic candy in the United States and are often used in baking to add a nostalgic, candy-shop quality to homemade treats. This cookie takes that familiar candy and places it atop a fudgy chocolate base, reflecting the American tradition of combining boxed candy with scratch-made dough to create creative seasonal confections.
For winter holidays, increase the number of Junior Mints on each cookie and add a drizzle of white chocolate to mimic snow-dusted treats. In spring, substitute the candies for pastel-colored mint chips or use mint-flavored white chocolate to brighten the flavor. For Halloween, swap Junior Mints for orange-and-black chocolate pieces or add a pinch of instant espresso to the dough to deepen the chocolate notes and add warmth suited to the season.
Portion dough into uniform balls and freeze on a sheet tray until solid; transfer to a labeled freezer bag and bake directly from frozen when needed. This makes it easy to have freshly baked cookies anytime without extra mixing. Pre-baked cookies can be stored in single-layer airtight containers with parchment between layers to prevent sticking. For gifting or packed lunches, use a small airtight tin and add a paper towel to absorb any excess moisture and keep edges crisp while interiors stay tender.
Readers and friends often tell me these cookies are the first to be eaten at cookie exchanges and potlucks; one friend reported using the recipe for a charity bake sale and selling out in under an hour. My family’s favorite memory is a holiday movie night where these cookies were passed around warm from the oven — the kids loved watching the candies softening as they bit into each cookie. Small changes, like adding extra chips on top, have become little rituals that people return to each year.
These cookies are simple enough for a novice baker but have enough personality to impress guests. Whether you bake a single sheet for an evening treat or scale up for a crowd, they invite sharing and create memories — and they taste even better when paired with a hot beverage and good company. I hope you make them your own and enjoy the warmth and minty joy each bite brings.
Cream the butter and sugars until light and fluffy to achieve a tender texture and even spread.
Use room-temperature egg and butter for better emulsification and a smoother dough.
Portion dough with a cookie scoop for uniform cookies and consistent bake time.
Press candies on while cookies are hot so they soften and stick without becoming runny.
Chill dough briefly if your kitchen is warm to prevent excessive spreading.
This nourishing double chocolate junior mint cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Press the Junior Mints onto the cookies immediately after removing them from the oven so they soften and adhere without sliding off.
Freeze baked cookies layered with parchment in an airtight container for up to 3 months. Thaw at room temperature or warm briefly in the oven.
Use 1 1/2 tablespoons dough per cookie for about 24 cookies. If you make larger cookies, increase baking time by 1 to 2 minutes.
This Double Chocolate Junior Mint Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F and line baking sheets with parchment paper. Proper preheating ensures even baking and predictable spread.
Beat 3/4 cup softened salted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until pale and fluffy, about 2 to 3 minutes.
Mix in 1 large room-temperature egg and 1 tablespoon vanilla extract until smooth and lightened in color.
Whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt; add to wet ingredients and mix until just combined.
Fold in 1 cup mini chocolate chips, then scoop dough into 1 1/2-tablespoon portions and place on prepared sheets 2 inches apart.
Bake at 350°F for 7 to 9 minutes until puffy and no longer glossy. Immediately press 2 to 3 Junior Mints onto each cookie and allow to cool on the sheet.
Cool on the baking sheet for 10 minutes before transferring to a wire rack. Store in an airtight container for up to 4 days or freeze as directed.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@savoryte on social media!


Flaky pan-seared tilapia topped with a velvety lemon butter sauce. Quick to cook, bright with citrus, and weeknight-easy yet dinner-party special.

Start your morning with veggie-loaded, protein-packed egg muffins at just 50 calories each. Perfect for make-ahead breakfasts, freezer-friendly, and easy to customize.

Crispy, cheesy, and ready in minutes, this viral tortilla fold layers bacon, egg, avocado, and melty cheese into a perfectly portable triangle.

Leave a comment & rating below or tag @savoryte on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.