Introduction

These Chocolate Mint Cookies combine rich cocoa flavors with a refreshing mint frosting and a glossy chocolate ganache topping. Perfect for any occasion, they offer a delightful balance of sweet and minty with a soft, chewy texture.

The image shows several chocolate mint sandwich cookies on a white marbled surface. Each cookie has three layers: a dark brown, soft chocolate cookie at the bottom, a thick middle layer of pale green mint cream, and a top layer of smooth dark chocolate. Some cookies are whole, while one is cut in half to show the cross-section, revealing the crumbly texture of the chocolate cookie and the fluffy texture of the mint cream. The top chocolate layer has thin lines of drizzled dark chocolate in a zigzag pattern. The overall look is rich and fresh with a mix of dark brown and light green colors. 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 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

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 ½ cup butter and granulated sugar until smooth and fluffy, about 3 to 4 minutes. Add vanilla extract and the egg, then beat until fully combined.
Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms. The dough should hold together easily and feel slightly tacky but not sticky.
Step 4: Roll the dough into 16 balls, about 1¾ inches each. Place them on the prepared baking sheets and bake for 8 to 10 minutes, until the cookie centers look glossy but edges are set.
Step 5: Let the cookies cool on the baking sheets for 10 minutes, then transfer 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 the consistency by adding more powdered sugar to thicken or a splash of milk to thin.
Step 7: Spread the mint frosting evenly on the cooled cookies. Place in the freezer for at least 15 minutes to set while you prepare the chocolate ganache.
Step 8: In a medium bowl, combine chocolate chips (or chopped chocolate) and oil. Heat in the microwave in 30 to 40-second intervals, stirring well each time until melted and smooth.
Step 9: Spoon the melted ganache over the frozen frosted cookies. Freezing the cookies beforehand helps control the ganache and prevents it from running off. Let the cookies sit at room temperature to thaw; the chocolate topping will remain firm.

Tips & Variations

Use fresh mint extract and add the green food coloring gradually to achieve your preferred shade of mint green.
Swap semisweet chocolate chips for dark or milk chocolate depending on your sweetness preference.
For a stronger mint flavor, increase the mint extract slightly, but add cautiously to avoid overpowering the chocolate.
If you don’t have a microwave, melt the chocolate and oil gently in a heatproof bowl over simmering water.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly at room temperature to soften the ganache if refrigerated. For longer storage, freeze the cookies in a single layer, separated by parchment paper, for up to 3 months. Thaw before serving.

How to Serve

The image shows several chocolate cookies on a white marbled surface with a sheet of crumpled white paper underneath. Each cookie has three layers: the bottom layer is a dark brown, soft-looking chocolate cookie; the middle layer is a thick, smooth, light green mint cream; the top layer is a flat, round piece of dark chocolate that is smooth and shiny, with thin chocolate drizzles crossing over it. The cookies look soft and rich, with some chocolate chips and small drips of chocolate scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to prevent the cookies from becoming too salty.

How do I prevent the frosting from melting under the ganache?

Chilling the frosted cookies in the freezer before adding the ganache helps the frosting set firmly and prevents it from melting when the warm ganache is applied.

Chocolate Mint Cookies Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

Delight in these rich and fudgy Chocolate Mint Cookies topped with a creamy mint frosting and finished with a smooth chocolate ganache. Perfectly soft cookies with a refreshing minty touch, ideal for festive occasions or a comforting treat.

Author: Maya
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 16 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 (adjust to taste)
Green food coloring (optional)

Chocolate Ganache

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

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: Using an electric mixer, beat together the unsalted butter and granulated sugar until the mixture is smooth and creamy, about 3 to 4 minutes. This creates a light texture for the cookies.
Add Vanilla and Egg: Incorporate the vanilla extract and the large egg into the butter and sugar mixture. Beat well until fully combined, ensuring the batter is uniform.
Mix Dry Ingredients: In a separate bowl, combine the flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until a dough forms. The dough should hold together easily and be slightly tacky but not overly sticky.
Shape and Bake Cookies: Roll the dough into 16 balls, each about 1¾ inches in diameter. Place them on the prepared baking sheets and bake in the preheated oven for 8 to 10 minutes, or until the cookie centers look slightly glossy but the edges are set.
Cool Cookies: Let the cookies cool on the baking sheets for about 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
Make Mint Frosting: In a medium bowl, beat together the powdered icing sugar, softened butter, milk, mint extract, and green food coloring if using. Adjust consistency by adding more powdered sugar to thicken or a splash of milk to thin the frosting as needed.
Frost 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, preparing them for chocolate coating.
Prepare Chocolate Ganache: In a medium microwave-safe bowl, combine the semisweet chocolate chips and oil. Microwave in 30-40 second intervals, stirring thoroughly between each, until the chocolate is melted and smooth.
Top Cookies with Ganache: Spoon the melted chocolate ganache over the chilled, frosted cookies. The frozen frosting helps keep the chocolate in place without running off.
Serve or Chill: Serve immediately, or allow the cookies to sit at room temperature to thaw fully. The chocolate ganache will firm up but remain delightfully smooth.

Notes

For best results, ensure butter and egg are at room temperature before starting.
Adjust mint extract amount according to your preference for mint flavor intensity.
Green food coloring is optional but adds festive color to frosting.
Freezing the frosted cookies before adding ganache helps control the chocolate application.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Chocolate cookies, mint frosting, chocolate ganache, holiday cookies, chocolate mint dessert