These Mint Chocolate Cookies are a delightful blend of rich cocoa and refreshing mint, creating a treat that’s both indulgent and invigorating. With a soft, chewy center and a slightly crisp edge, each bite offers a perfect balance of textures. The chilling time of just 30 minutes ensures the dough holds its shape, while the total prep and bake time of about an hour makes it a manageable yet rewarding project.
Packed with decadent chocolate and a hint of cool mint, these cookies are a crowd-pleaser for any occasion. At 358 calories per serving, they’re a guilt-free indulgence that satisfies sweet cravings without overwhelming. Whether you’re sharing with friends or savoring solo, these cookies promise a burst of flavor and a moment of pure joy.
Ingredients for Mint Chocolate Cookies
- Cookies:
- 1 cup (226 g) unsalted butter, melted
- ½ cup (50 g) natural cocoa powder
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- Mint Frosting:
- ¾ cups (170 g) unsalted butter, softened
- 2 ½ cups (312 g) powdered sugar
- ⅛ teaspoon salt
- 1 ½ teaspoon peppermint extract
- ½ teaspoon clear vanilla extract
- Green food coloring (optional)
- Ganache:
- 1 cup (170 g) semisweet chocolate chips or couverture chocolate
- ¼ cup (60 ml) heavy cream
Step-by-Step Instructions
- Prepare the Cookie Dough: In a large mixing bowl, combine melted butter and cocoa powder, stirring until well mixed. Add granulated and brown sugars, stirring thoroughly. Mix in the egg, egg yolk, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and Bake: After chilling, scoop the dough into 2-tablespoon portions, roll into smooth balls, and place them on the prepared baking sheet, spacing them at least 2 inches (5 cm) apart. Bake on the center rack for 10-11 minutes. Within 1 minute of removing from the oven, gently flatten the cookies using a flat surface (like the bottom of a measuring cup) for a smooth top. Let cool completely.
- Make the Mint Frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Add salt, peppermint extract, and clear vanilla extract. Stir in green food coloring (if using) until evenly incorporated.
- Prepare the Ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high for 25 seconds, stir, and repeat until smooth. If needed, microwave in 10-second increments until fully melted.
- Assemble the Cookies: Spread or pipe the mint frosting evenly over the cooled cookies. Drizzle or gently spread the ganache over the frosting. Allow the chocolate to set before serving.
Perfect Pairings: Serving Suggestions
These Mint Chocolate Cookies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a cup of hot cocoa. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a great addition to a dessert platter at parties or gatherings.
Keep It Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds to restore that fresh-baked warmth and gooey texture.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out the peppermint extract for orange or almond extract for a different flavor profile. You can also add a handful of chopped nuts or white chocolate chips to the cookie dough for extra texture. For a festive touch, sprinkle crushed candy canes on top of the ganache before it sets.
Quick Tips: Time-Saving Hacks
To save time, you can prepare the cookie dough in advance and store it in the refrigerator for up to 2 days before baking. If you’re in a rush, skip the chilling step, but note that the cookies may spread more during baking. For the ganache, use a double boiler instead of the microwave for more controlled melting.
Essential Tools: Equipment Guidance
Make sure you have a sturdy mixing bowl, a reliable electric mixer for the frosting, and a piping bag with an open tip for even frosting application. A silicone baking mat or parchment paper is essential for easy cookie removal, and a 1-cup measuring cup works perfectly for flattening the cookies post-baking.
Mint Chocolate Cookies
Ingredients
Cookies
- 1 cup unsalted butter melted 226 g
- ½ cup natural cocoa powder 50 g
- 1 cup granulated sugar 200 g
- ¾ cup light brown sugar firmly packed 150 g
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour 280 g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Mint Frosting
- ¾ cups unsalted butter softened 170 g
- 2 ½ cups powdered sugar 312 g
- ⅛ teaspoon salt
- 1 ½ teaspoon peppermint extract
- ½ teaspoon clear vanilla extract
- Green food coloring optional
Ganache
- 1 cup semisweet chocolate chips or couverture chocolate 170 g
- ¼ cup heavy cream 60 ml
Instructions
- Combine melted butter and cocoa powder in a large mixing bowl and stir until well combined.
- Add sugars and stir well.
- Add egg, egg yolk, and vanilla extract and stir.
- In a separate medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Cover dough with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- After ChillingOnce dough has chilled, scoop cookie dough by 2 tablespoon-sized scoop and roll between your palms to form a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake in center rack of 350F (175C) preheated oven for 10-11 minutes. Within 1 minute of removing from the oven, gently flatten the surface of the cookie using a clean, flat surface (I use the bottom of a 1-cup measuring cup). This will give you a smooth/flat surface for the frosting. Allow to cool completely before decorating.
- Mint FrostingPlace butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
- Gradually add sugar and stir on low-speed until well combined.
- Add salt, vanilla extract, and peppermint extract. Stir well.
- Add food coloring (if using) and stir until evenly incorporated.
- GanacheCombine chocolate and heavy cream in a medium-sized microwave-safe bowl.
- Microwave on high for 25 seconds. Stir well. Microwave for another 25 seconds and stir again until you have a smooth consistency. If chocolate is still not melted, continue to microwave in 10 second increments until smooth.
- AssemblySpread or pipe frosting evenly over cooled cookies (I use a piping bag fitted with an open tip).
- Use a spoon to drizzle or gently spread ganache over the frosting. Allow chocolate to set before enjoying.