This Double Chocolate Junior Mint Cookies recipe has a way of turning an ordinary afternoon into a small celebration. I discovered this combination on a rainy weekend when I wanted a quick cookie that felt fancy but used pantry staples. The first batch filled the kitchen with deep cocoa aroma and a bright peppermint whisper from the Junior Mints, and my partner declared them an instant favorite. There is something about the contrast of tender, cocoa-rich dough and the glossy, cool mint candies that makes these cookies endlessly moreish.

I first adapted the method from a classic drop cookie I grew up with, then added more cocoa and folded in mini chocolate chips so each bite had both fudgy density and chocolate pops. The cookies bake quickly and remain soft in the center. Pressing the small, round Junior Mints on top right after they come from the oven melts them just enough to form a shiny, minty cap without losing their shape. These are the kind of cookies I bring to potlucks because they travel well and always disappear first.

Ingredients

• Salted butter, 3/4 cup: Use a good-quality European-style or name-brand salted butter for creaminess and flavor. Bring to room temperature so it creams smoothly and incorporates air, which helps the cookies rise slightly.
• Granulated sugar, 1/2 cup: Regular white sugar for structure and sweetness; it helps create a slightly crisp outer edge while keeping the center tender.
• Brown sugar, 1/2 cup: Light brown sugar adds moisture and a subtle caramel note that balances the cocoa intensity. Pack gently when measuring.
• Egg, 1 large: Adds richness and helps bind ingredients; use a fresh large egg at room temperature for best mixing.
• Vanilla extract, 1 tablespoon: A full tablespoon enhances depth; pure vanilla is preferred but good imitation will still work.
• Cocoa powder, 1/2 cup: Use unsweetened cocoa, either natural or Dutch-processed. Dutch will give a darker color and smoother flavor, natural will be brighter.
• All-purpose flour, 1 1/2 cups: Measure by spooning into the cup and leveling for accurate amounts; too much flour makes cookies cakey.
• Baking soda, 1 teaspoon: Provides lift and reacts with the brown sugar for gentle spreading.
• Salt, 1/2 teaspoon: Balances sweetness and heightens chocolate flavor; use fine salt so it dissolves evenly.
• Mini chocolate chips, 1 cup: Use small chips so they distribute evenly; semi-sweet or bittersweet work best.
• Junior Mints, about 75 pieces: These are the signature topper; add 2 to 3 per cookie depending on cookie size for an attractive finish.

Instructions

Preheat and prepare: Preheat oven to 350°F. Line one or two baking sheets with parchment paper and set aside so you can work in batches. Using parchment prevents sticking and encourages even bottoms. Cream butter and sugars: In a bowl with an electric mixer, beat the softened butter with granulated and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl to ensure even mixing; this aerates the fat for a tender crumb. Add egg and vanilla: Add the egg and the full tablespoon of vanilla, then beat until the mixture looks lighter in color and smooth. The emulsion stabilizes the dough and carries flavor throughout. Combine dry ingredients: In a separate bowl whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mix to the wet in two additions, mixing on low until just combined. Overmixing develops gluten and will make cookies dense. Fold in chips and shape: Gently fold in the mini chocolate chips so they distribute without overworking. Scoop dough into equal balls using a tablespoon or 1-inch cookie scoop and place them on the prepared pan spaced about 2 inches apart. Bake: Bake at 350°F for 7 to 9 minutes or until the cookies are puffed and the tops are no longer glossy. Centers will still look soft; they set as the cookies cool. Rotate pans halfway if your oven bakes unevenly. Add Junior Mints and cool: Remove pans from the oven, immediately press two to three Junior Mints on top of each cookie, and allow the cookies to cool on the sheet for 6 to 10 minutes before transferring to a wire rack. The candies will soften and become glossy without fully losing shape.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they stay fresh for up to four days; refrigerating will extend life but can firm the texture. For long-term storage freeze baked cookies in a single layer until solid, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature for 20 to 30 minutes before serving. If reheating, warm a cookie in the microwave for 6 to 8 seconds to refresh the softness and shine the candy slightly.

Ingredient Substitutions

If you prefer a slightly different flavor profile, swap semi-sweet mini chips for milk chocolate for a sweeter bite or dark chocolate chips for more contrast. You can use unsalted butter and add 1/4 teaspoon extra salt if you want control over sodium. For a gluten-free version, substitute a 1-to-1 gluten-free flour blend and reduce baking soda by a pinch; texture will be similar but slightly more delicate. If you cannot find Junior Mints, small peppermints or chopped peppermint patties will work, though chopped candies will spread more when melted.

Serving Suggestions

Serve these slightly warm with a glass of cold milk or an espresso for an adult pairing. For parties arrange them on a platter with garnishes like a few fresh mint leaves or a dusting of cocoa. They complement other holiday cookies such as shortbread or thumbprints and add color to a cookie tray. Stack cooled cookies between parchment for gifting in decorative boxes.

Cultural Background

The mint-and-chocolate combination has roots in European confections and became popular in American baking with the rise of branded mint candies in the twentieth century. Junior Mints in particular date back decades and are an iconic candy used in American home baking to create a nostalgic twist. This cookie adapts that candy tradition into a hand-held dessert where the cooling peppermint contrasts the warm, cocoa-rich base.

Seasonal Adaptations

During winter holidays boost the festive look by using red and green sprinkles around the candy before it sets, or use candy cane pieces folded into the dough for extra crunch. In spring swap Junior Mints for pastel peppermints for a softer aesthetic. For summer get-togethers keep cookies on a shaded platter and serve with chilled beverages; the mint flavor can be emphasized by pairing with a light mint syrup or mint-infused whipped cream alongside.

Meal Prep Tips

For a make-ahead approach, scoop dough onto a parchment-lined tray, flash-freeze until firm, then transfer to a freezer bag. When ready to bake, place frozen dough balls on a lined sheet and add a minute or two to the bake time. This method gives fresh-baked results with minimal day-of work. Alternatively, fully bake and freeze cookies in layers separated by parchment; reheat briefly to refresh the candy gloss before serving.

These Double Chocolate Junior Mint Cookies have become a simple pleasure I reach for whenever I want something that tastes indulgent but is easy to pull together. They are forgiving to make, travel well, and carry both nostalgia and a refined flavor balance that keeps people coming back for more. I hope you enjoy making them as much as my family does.