Chocolate Mint Cookies
Chocolate Mint Cookies blend the richness of chocolate with the cool zing of mint, offering a soft, chewy or crisp treat perfect for holidays and everyday indulgence. With endless variations and simple ingredients, they remain a favorite for bakers seeking a dessert that's both refreshing and decadent.
Ingredients
Chocolate Cookies
- ▢ ½ cup unsalted butter softened to room temperature
- ▢ 1 cup granulated sugar 200 grams
- ▢ 1 teaspoon vanilla extract
- ▢ 1 large egg at 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 softened to room temperature
- ▢ 1 tablespoon milk
- ▢ ½ to 1 teaspoon mint extract adjusted to taste
- ▢ Green food coloring optional for a minty hue
Chocolate Ganache
- ▢ ¾ cup semisweet chocolate chips or chopped chocolate 130 grams
- ▢ 1 tablespoon neutral oil such as vegetable or canola
Instructions
Chocolate Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using an electric mixer, beat the butter and granulated sugar together until light and smooth, about 3 to 4 minutes. Add in the vanilla extract and egg, and continue mixing until fully incorporated.
- Stir in the flour, cocoa powder, baking soda, and salt until a dough forms—it should come together easily and feel tacky but not overly sticky.
- Shape the dough into 16 balls, roughly 1¾ inches in diameter (a little variation in size is fine). Arrange them on the prepared baking sheets and bake for 8 to 10 minutes, until the centers look slightly glossy and the edges are set.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Mint Frosting
- In a medium bowl, beat together the powdered sugar, butter, milk, mint extract, and green food coloring if desired. Adjust the consistency by adding more powdered sugar if the frosting is too thin, or a splash more milk if it’s too thick.
- Spread the frosting evenly over the completely cooled cookies, then place them in the freezer for at least 15 minutes to firm up the frosting before adding the chocolate topping.
Chocolate Ganache
- In a microwave-safe bowl, combine the chocolate and oil. Heat in the microwave in 30–40 second increments, stirring thoroughly after each interval, just until melted and smooth.
- Spoon the melted ganache over the chilled, frosted cookies. Freezing the cookies beforehand helps control the ganache flow and prevents it from running off the sides.
- Serve immediately or let the cookies sit at room temperature to thaw—the ganache will remain firm once set.
Notes
Ingredients and Substitutions:
For a dairy-free version, this recipe works well with firm vegan margarine and dairy-free dark chocolate—simple swaps that keep the rich flavor intact without using any dairy products.
To make the cookies gluten-free, substitute the flour with gluten-free oat flour, ensuring it’s certified gluten-free to avoid cross-contamination.
If you prefer a healthier twist, try whole wheat flour—this recipe holds up beautifully with 100% whole wheat, adding extra fiber without affecting taste or texture.
As for the frosting, while mint extract is our go-to for a classic chocolate-mint combo, any extract will do. Feel free to play around with other flavors like almond, orange, or vanilla to create your own variation. Storage:
After the cookies have cooled completely on a wire rack, transfer them to an airtight container. They can be stored in the refrigerator for up to one week or in the freezer for up to two months. Though the cookies are fine at room temperature for a short while (one to two hours), it’s best to keep them chilled so the frosting and chocolate ganache don’t soften too much. For freezing, flash-freeze the cookies on a baking sheet until firm, then store them in a zip-top freezer bag with parchment paper between each cookie to prevent sticking.
For a dairy-free version, this recipe works well with firm vegan margarine and dairy-free dark chocolate—simple swaps that keep the rich flavor intact without using any dairy products.
To make the cookies gluten-free, substitute the flour with gluten-free oat flour, ensuring it’s certified gluten-free to avoid cross-contamination.
If you prefer a healthier twist, try whole wheat flour—this recipe holds up beautifully with 100% whole wheat, adding extra fiber without affecting taste or texture.
As for the frosting, while mint extract is our go-to for a classic chocolate-mint combo, any extract will do. Feel free to play around with other flavors like almond, orange, or vanilla to create your own variation. Storage:
After the cookies have cooled completely on a wire rack, transfer them to an airtight container. They can be stored in the refrigerator for up to one week or in the freezer for up to two months. Though the cookies are fine at room temperature for a short while (one to two hours), it’s best to keep them chilled so the frosting and chocolate ganache don’t soften too much. For freezing, flash-freeze the cookies on a baking sheet until firm, then store them in a zip-top freezer bag with parchment paper between each cookie to prevent sticking.