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Mccormick Double Chocolate Chunk Mint Cookies

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“I found this recipe in one of my womans magazines over the holidays and wanted to post it for safe keeping.”
48 cookies

Ingredients Nutrition

  • 2 cups flour
  • 23 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 23 cup light brown sugar, firmly packed
  • 2 eggs
  • 1 tablespoon peppermint extract, McCormicks Pure (don't use imitation extract)
  • 6 ounces semisweet baking chocolate, coarsely chopped
  • 1 cup walnuts, coarsely chopped


  1. Mix flour, cocoa powder, baking soda and salt in a medium bowl. Set aside. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.
  2. Drop dough by rounded tablespoonfuls about 2" apart on baking sheets sprayed with no-stick cooking spray.
  3. Bake in preheated 350 degree oven 8-10 minutes or until cookies are set. Cool on baking sheets 2 minutes and then remove to wire racks to cool completely.
  4. Store in airtight container up to 5 days.

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