Introduction

Chocolate Mint Cookies combine rich cocoa flavor with a refreshing mint frosting and a smooth chocolate ganache topping. These delightful treats are perfect for any occasion and offer a lovely balance of sweet and cool flavors.

The image shows several round chocolate mint cookies on a white marbled background. Each cookie has three visible layers: the bottom layer is a dark, rich chocolate cookie base; the middle layer is a thick, soft mint-green cream; the top layer is smooth, dark chocolate with thin drizzles of darker chocolate lines crossing it. One cookie is cut in half and placed on top of another, showing the thickness of all three layers clearly, with the chocolate layers looking slightly glossy and the mint cream fluffy. 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)
1 tablespoon milk
½–1 teaspoon mint extract (depending on taste)
Green food coloring (optional)
¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
1 tablespoon oil

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Using an electric mixer, cream together ½ cup butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla extract 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 this to the wet ingredients and mix until a dough forms. The dough should hold together easily, being tacky but not overly sticky.
Step 4: Roll the dough into sixteen 1¾-inch balls (size can be adjusted slightly). Place them onto the prepared baking sheets and bake for 8–10 minutes, until the centers are slightly glossy and 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: For the mint frosting, beat together powdered sugar, ½ cup butter, milk, mint extract, and green food coloring if using. Adjust thickness by adding more powdered sugar or milk 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 preparing the chocolate ganache.
Step 8: To make the ganache, combine chocolate and oil in a medium bowl. Heat in the microwave in 30-40 second intervals, stirring well each time until the chocolate is fully melted and smooth.
Step 9: Spoon the melted ganache over the frozen frosted cookies. The cold cookies help keep the chocolate from running off. Serve immediately or allow to thaw at room temperature (the chocolate will stay firm).

Tips & Variations

Use peppermint extract carefully; start with less than ½ teaspoon if you prefer a subtle mint flavor and increase as desired.
Add chopped fresh mint leaves to the frosting for a natural twist.
Substitute dark chocolate for semisweet chocolate to deepen the chocolate flavor.
For a festive look, sprinkle crushed candy canes over the ganache before it sets.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. If refrigerated or frozen, allow cookies to come to room temperature before serving to enjoy the frosting and ganache texture.

How to Serve

The image shows several chocolate sandwich cookies on crumpled white parchment paper over a white marbled surface. Each cookie has three layers: the bottom layer is a thick, dark brown soft chocolate cookie with a slightly cracked texture; the middle layer is a fluffy light green mint cream that is thick and evenly spread; the top layer is a smooth, shiny dark chocolate disk that covers the cream, with extra dark chocolate drizzled thinly over the top. Small drops and lines of dark chocolate are around the cookies adding a decorative touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can improve the flavors and make shaping easier.

What if I don’t have mint extract?

If you don’t have mint extract, you can omit it or try using a small amount of peppermint oil or crushed fresh mint for a similar flavor, but adjust carefully to avoid overpowering the frosting.