Introduction

Chocolate Mint Cookies combine rich cocoa flavor with a refreshing mint frosting for a delightful treat. These soft cookies are topped with a smooth chocolate ganache that makes every bite irresistible. Perfect for sharing or keeping all to yourself!

The image shows round chocolate cakes with three visible layers each: a dark brown chocolate cookie base at the bottom, a thick, light green mint cream layer in the middle, and a smooth, dark chocolate coating on top with thin chocolate drizzle lines across it. One of the cakes is cut in half, revealing the soft texture of the chocolate cookie and the creamy green middle. All cakes are placed on white paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for frosting)
1 tablespoon milk
½-1 teaspoon mint extract, to taste
Green food coloring (optional)
¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
1 tablespoon oil

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Using an electric mixer, cream together the butter and granulated sugar until smooth and fluffy, about 3-4 minutes. Add vanilla and egg, then beat until fully combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. It should hold together and may be slightly tacky but not overly sticky.
Step 4: Roll the dough into sixteen 1¾-inch balls (size can vary slightly). Place them evenly spaced on the prepared baking sheets. Bake for 8-10 minutes, until the centers appear slightly glossy and the edges are set.
Step 5: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: To make the mint frosting, beat together powdered sugar, butter, milk, mint extract, and optional green food coloring in a medium bowl. Adjust the consistency by adding more powdered sugar to thicken or a splash of milk to thin as needed.
Step 7: Spread the frosting evenly over the cooled cookies. Place the frosted cookies in the freezer for at least 15 minutes to set while you prepare the ganache.
Step 8: For the chocolate ganache, combine the chocolate chips and oil in a microwave-safe bowl. Heat in 30-40 second bursts, stirring well after each, until the chocolate is fully melted and smooth.
Step 9: Spoon the ganache over the chilled frosted cookies. Freezing the cookies first helps control the ganache and prevents it from running off. Serve immediately or allow to come to room temperature before serving.

Tips & Variations

For a stronger mint flavor, increase the mint extract gradually and taste as you go.
Try adding finely chopped peppermint candies on top of the ganache for extra texture and festive flair.
If you prefer a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate.
To make the cookies thinner and crispier, flatten the dough balls slightly before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 2 months. When reheating, let frozen cookies thaw at room temperature; the frosting and ganache will soften nicely.

How to Serve

The image shows several chocolate cookies laid out on crinkled white parchment paper over a white marbled surface. Each cookie has three visible layers: a dark brown, slightly cracked chocolate cookie base; a thick, smooth pale green mint cream layer in the middle; and a glossy dark chocolate layer on top with additional thin chocolate drizzle lines across. The cookies are round with a slightly rough texture on the bottoms, and small drops of chocolate are scattered around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint extract instead of mint extract?

Yes, peppermint extract can be used as a substitute. It has a slightly sharper flavor, so start with less and adjust according to your taste.

Why are my cookies too soft?

If the cookies are too soft, be sure to bake them long enough for the edges to set. Cooling them on the baking sheet before transferring helps them firm up. You can also try baking for an extra minute or two for a firmer texture.

Chocolate Mint Cookies Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

These Chocolate Mint Cookies combine rich, fudgy chocolate cookies with a refreshing mint frosting and a glossy chocolate ganache topping. Perfectly balanced with a hint of mint and a decadent chocolate finish, these cookies are a delightful treat for any occasion.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 16 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 (depending on taste)
Green food coloring (optional)

Chocolate Ganache

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

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Make Cookie Dough: Using an electric mixer, cream together the ½ cup of room temperature butter and 1 cup granulated sugar until smooth and fluffy, approximately 3-4 minutes. Next, add 1 teaspoon vanilla extract and 1 large egg, beating until fully combined.
Add Dry Ingredients: Gradually add 1¼ cups flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt to the mixture. Mix until a dough forms that holds together easily. The dough may be slightly tacky but should not be overly sticky.
Shape and Bake Cookies: Roll the dough into sixteen 1¾-inch balls (slightly larger or smaller is acceptable). Arrange them evenly spaced on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the centers are slightly glossy but the edges appear set.
Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Prepare Mint Frosting: In a medium bowl, beat together 1½ cups powdered icing sugar, ½ cup room temperature butter, 1 tablespoon milk, ½ to 1 teaspoon mint extract, and green food coloring if desired. Adjust consistency by adding more powdered sugar to thicken or a splash more milk to thin the frosting.
Frost the 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 while preparing the ganache.
Melt Chocolate Ganache: Combine ¾ cup semisweet chocolate and 1 tablespoon oil in a medium bowl. Microwave in 30-40 second intervals, stirring well after each until the chocolate is fully melted and smooth.
Decorate Cookies: Spoon the melted chocolate ganache over the frozen frosted cookies. The cold cookies help the ganache set quickly and prevent it from running off. Serve immediately or let the ganache set at room temperature before serving.

Notes

Ensure butter and egg are at room temperature for best mixing results.
The size of the cookie dough balls can be adjusted slightly to make more or fewer cookies.
Adjust the amount of mint extract based on your preference for intensity.
Freezing the frosted cookies before adding ganache helps in controlling the chocolate and achieving a neat finish.
For a dairy-free version, substitute butter and milk with plant-based alternatives.

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