Chocolate Mint Cookies Recipe

Introduction

Chocolate Mint Cookies combine rich cocoa flavors with refreshing mint frosting for a delightful treat. These soft, tender cookies are topped with smooth mint buttercream and a glossy chocolate drizzle, making them perfect for any occasion.

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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, beat together ½ cup unsalted butter and granulated sugar until light and fluffy. Add vanilla and egg, mixing until fully combined.
3. Step 3: In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
4. Step 4: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them evenly. Bake for about 10 minutes until edges are set but centers remain soft. Cool on the baking sheet for a few minutes, then transfer to wire racks.
5. Step 5: Beat powdered icing sugar and ½ cup unsalted butter until smooth. Add milk, mint extract, and green food coloring if using; mix until creamy.
6. Step 6: When cookies have cooled completely, spread the mint frosting generously over each one. Melt chocolate chips with oil in short microwave bursts, stirring until smooth. Drizzle or spread melted chocolate over the frosted cookies.

Tips & Variations

• For a stronger mint flavor, increase the mint extract gradually but be careful not to overpower the chocolate.
• Use dark chocolate instead of semisweet for a richer finish.
• Add finely chopped fresh peppermint leaves to the frosting for a fresh, natural hint of mint.
• If you prefer a firmer frosting, chill it briefly before spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. When reheating, bring to room temperature to soften the frosting and enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, but reduce any additional salt in the recipe to avoid oversalting.

What is the best way to melt the chocolate without burning?

Use short intervals in the microwave, about 15–20 seconds at a time, stirring in between until smooth. Alternatively, melt the chocolate gently over a double boiler.

Chocolate Mint Cookies Recipe

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★★★★★

4.6 from 55 reviews

Delight in these rich and luscious Chocolate Mint Cookies, featuring a fudgy cocoa cookie base topped with a creamy mint frosting and a drizzle of melted semisweet chocolate. Perfectly balanced with the refreshing coolness of mint and deep chocolate flavor, these homemade treats are ideal for any occasion and sure to impress your friends and family.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 your taste)
• Green food coloring (optional)

Chocolate Drizzle

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

Instructions

1. Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.
2. Mix Wet Ingredients: In a mixing bowl, beat together the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy. Incorporate the vanilla extract and egg, mixing thoroughly until well combined.
3. Combine Dry Ingredients and Form Dough: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and keep cookies tender.
4. Shape and Bake Cookies: Using a tablespoon, scoop portions of dough evenly spaced onto the parchment-lined baking sheet. Bake in the preheated oven for about 10 minutes, until the edges look set but the center is still soft. Remove from oven and allow cookies to cool on the baking sheet briefly before transferring to wire racks to cool completely.
5. Prepare Mint Frosting: In a clean bowl, beat together the powdered icing sugar and unsalted butter until smooth. Add the milk, mint extract, and green food coloring if desired; continue to mix until the frosting is creamy and spreadable.
6. Frost Cookies: Once the cookies have fully cooled, spread a generous layer of the mint frosting on each one to create a flavorful and creamy topping.
7. Melt Chocolate and Drizzle: Place the semisweet chocolate chips and oil in a microwave-safe bowl. Heat in short intervals, stirring frequently until fully melted and smooth. Drizzle or spread the melted chocolate over the frosted cookies to add a rich finishing touch.

Notes

• Allow cookies to cool completely before frosting to prevent melting the mint frosting.
• Adjust the amount of mint extract in the frosting according to your preference for stronger or milder mint flavor.
• Using parchment paper or a silicone baking mat helps in easy removal and cleanup.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
• You can substitute semisweet chocolate chips with dark or milk chocolate based on your taste.

Keywords: Chocolate mint cookies, mint frosting cookies, homemade chocolate cookies, chocolate drizzle, holiday cookies, easy cookie recipe