Chocolate Mint Cookies Recipe

Introduction

These Chocolate Mint Cookies combine rich cocoa flavors with a refreshing mint frosting and a smooth chocolate ganache topping. Perfect for anyone who loves a delightful balance of chocolate and mint in a soft, chewy cookie.

Ingredients

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla extract
• 1 large egg (room temperature)
• 1¼ cups all-purpose flour (163 grams, fluffed and leveled)
• ⅓ cup unsweetened cocoa powder (30 grams)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups powdered icing sugar
• ½ cup unsalted butter (room temperature)
• 1 tablespoon milk
• ½-1 teaspoon mint extract (adjust to taste)
• Green food coloring (optional)
• ¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
• 1 tablespoon oil

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: Using an electric mixer, cream together ½ cup butter and granulated sugar until smooth and fluffy, about 3–4 minutes. Add the vanilla and egg, then beat until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet mixture, mixing until a dough forms. The dough should hold together easily and feel slightly tacky but not overly sticky.
4. Step 4: Roll the dough into 16 balls, each about 1¾ inches in diameter. Place them on the prepared baking sheets and bake for 8–10 minutes. The centers should look slightly glossy but the edges should be set.
5. Step 5: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
6. Step 6: For the mint frosting, beat together powdered sugar, ½ cup butter, milk, mint extract, and green food coloring if using. Adjust consistency by adding more powdered sugar to thicken or a splash of milk to thin as needed.
7. Step 7: Spread the mint frosting evenly over the cooled cookies. Place the frosted cookies in the freezer for at least 15 minutes to firm up while you prepare the ganache.
8. Step 8: To make the chocolate ganache, combine the chocolate chips and oil in a microwave-safe bowl. Heat in 30–40 second intervals, stirring well after each until fully melted and smooth.
9. Step 9: Spoon the ganache over the frozen frosted cookies. Freezing the cookies helps control the ganache so it doesn’t run off. Allow the ganache to set, then serve or let thaw at room temperature before enjoying.

Tips & Variations

• For a stronger mint flavor, increase the mint extract gradually but be careful not to overpower the chocolate.
• Substitute peppermint extract for mint extract for a different but complementary taste.
• Use dark or milk chocolate instead of semisweet for a richer or sweeter ganache.
• If you prefer a softer cookie, reduce baking time by a minute or two.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator up to a week or freeze for up to 3 months. Let refrigerated or frozen cookies come to room temperature before serving to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 24 hours before baking. Just cover it tightly to prevent drying out.

How do I prevent the frosting from melting under the ganache?

Freezing the frosted cookies before adding the ganache helps the frosting firm up, preventing it from melting when the warm ganache is applied.

Chocolate Mint Cookies Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

Delicious chocolate mint cookies featuring rich cocoa-flavored cookie bases topped with a refreshing mint frosting and finished with a smooth chocolate ganache drizzle. Perfectly balanced between chocolatey richness and cool mint, these cookies are a festive treat for any occasion.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cookies

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla extract
• 1 large egg (room temperature)
• 1¼ cups all-purpose flour (163 grams, fluffed and leveled)
• ⅓ cup unsweetened cocoa powder (30 grams)
• ½ teaspoon baking soda
• ¼ teaspoon salt

Mint Frosting

• 1½ cups powdered icing sugar
• ½ cup unsalted butter (room temperature)
• 1 tablespoon milk
• ½–1 teaspoon mint extract (adjust to taste)
• Green food coloring (optional)

Chocolate Ganache

• ¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
• 1 tablespoon oil

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: Using an electric mixer, cream together the ½ cup of room temperature unsalted butter and 1 cup granulated sugar until the mixture is smooth and fluffy, about 3-4 minutes. This step is crucial for a tender cookie texture.
3. Add Egg and Vanilla: Beat in 1 teaspoon vanilla extract and 1 large room temperature egg until fully combined, creating a smooth batter.
4. Incorporate Dry Ingredients: Gradually add 1¼ cups flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt to the wet mixture. Mix until a dough forms that holds together easily; it may be slightly tacky but should not be too sticky.
5. Shape Cookies: Roll the dough into 16 balls approximately 1¾ inches in diameter. Feel free to make them a bit smaller or larger, but try to keep them uniform for even cooking.
6. Bake Cookies: Place the dough balls spaced evenly on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, until the centers of the cookies appear slightly glossy but the edges are set.
7. Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
8. Prepare Mint Frosting: In a medium bowl, beat together 1½ cups powdered icing sugar, ½ cup room temperature unsalted butter, 1 tablespoon milk, and ½ to 1 teaspoon of mint extract. Add green food coloring if desired. Adjust thickness by adding more powdered sugar to thicken or a splash more milk to thin the frosting.
9. Frost Cookies: Spread the mint frosting evenly over the cooled cookies. Place the frosted cookies in the freezer for at least 15 minutes to set the frosting and prepare for ganache.
10. Melt Chocolate Ganache: In a medium bowl, combine ¾ cup semisweet chocolate chips or chopped chocolate with 1 tablespoon oil. Microwave in 30-40 second intervals, stirring thoroughly each time until just melted and smooth.
11. Drizzle Ganache: Spoon the melted chocolate ganache over the frozen, frosted cookies. Freezing the cookies first helps control the ganache flow and prevents it from dripping off.
12. Serve or Thaw: Serve the cookies immediately for a chilled texture or leave at room temperature to thaw completely for a softer ganache finish.

Notes

• Room temperature ingredients help create a smooth dough and frosting.
• For a stronger mint flavor, increase the mint extract gradually to your taste preference.
• Green food coloring is optional and used mainly for visual appeal.
• Freezing the frosted cookies before adding ganache ensures neat chocolate application.
• Store cookies in an airtight container; keep refrigerated if frosting becomes too soft in warm conditions.

Keywords: chocolate mint cookies, chocolate cookies, mint frosting, chocolate ganache, homemade cookies, holiday cookies