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Chocolate Mint Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://savorandsimmer.com/chocolate-mint-cookies-recipe-2/