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Chocolate mint cookies seem to disappear as quickly as they appear in my kitchen and there is a good reason for that. Each bite brings together deep chocolate, a cool breeze of mint, and a soft middle topped with mint frosting riffing off everyone’s favorite after-dinner treat. These cookies are simple enough for a casual afternoon but special enough for a holiday cookie tin or to tuck into a lunchbox surprise.
I still remember the first time the scent of fresh mint and chocolate drifted through my house while these baked. My sister snuck two before they’d cooled and begged me to make them again the next weekend.
Ingredients
- Unsalted butter: Room temperature; creates the tender crumb for the cookie and allows flavors to blend evenly
- Granulated sugar: Gives sweetness and just the right texture
- Egg: Room temperature; makes the dough cohesive and bakes up tender
- All-purpose flour: Choose fresh flour for the best results
- Unsweetened cocoa powder: Use a high quality brand to get that deep chocolate profile
- Baking soda: Lifts the dough and keeps things pillowy
- Powdered icing sugar: Smooth and sweet for lush frostings
- Semisweet chocolate chips: Melting into ganache or folding extra into the dough ups the chocolate factor
- Vanilla extract: Enhances all the warm flavors
- Milk: A splash for the frosting to blend creamy and soft
- Mint extract: Start with a small amount and taste as you go for your preferred level of mint
- Green food coloring: Just a drop if you want that classic mint look
Instructions
- Make the Dough:
- Cream room temperature butter and granulated sugar with an electric mixer until pale yellow and fluffy. Add egg and vanilla extract, mixing until smooth.
- Whisk the Dry Ingredients:
- In a separate bowl, whisk together flour, unsweetened cocoa powder, and baking soda to remove lumps.
- Combine the Wet and Dry:
- Add the dry mixture to the wet, about half at a time, stirring until just combined and no more flour streaks remain.
- Scoop and Bake:
- Line a baking sheet with parchment. Scoop tablespoon-sized balls of dough, spacing apart. Bake at 350 F for 10 minutes. Edges will be set, centers soft.
- Cool the Cookies:
- Let cookies cool on the sheet for a few minutes before moving to a wire rack. They firm up as they cool.
- Prepare the Frosting:
- Beat softened butter with powdered sugar until light and airy. Add milk for spreadability, mint extract to taste, and green food coloring if desired.
- Frost and Decorate:
- Spread mint frosting on cooled cookies. Drizzle with melted chocolate chips for extra gloss and flavor.
Semisweet chocolate chips are my number one must-use in this recipe. Not only do they melt beautifully for drizzling but you can also chop up a handful and stick them right in the dough for bigger pockets of gooey chocolate. My niece always wants to help with this part and it is a bit of tradition each winter when she visits.
Storage and Leftover Tips
Chocolate mint cookies will keep fresh if stored in a tightly sealed container at room temperature for three to four days. For longer storage, layer them with wax paper in a freezer safe container and freeze for up to two months. Thaw unwrapped at room temperature before serving for maximum freshness.
Easy Ingredient Swaps
No unsalted butter? Use salted and reduce any extra salt in your recipe. Swap semisweet chocolate chips for dark or milk chocolate if desired. Out of mint extract? Try peppermint or a bit of crushed mint candy stirred into the frosting for color and zing.
Perfect Ways to Serve This
Serve these as a gift box treat, sandwich two with vanilla ice cream, or pair with hot coffee or cocoa. During holiday season, arrange with chocolate covered pretzels and mini marshmallows for a minty dessert board.
These little mint and chocolate gems have become a must bake in my family’s cookie rotation. From rolling dough balls to swirling frosting and drizzling chocolate, everyone loves joining in and the festive results taste as good as they look.
Recipe Q&A
- → How do I ensure the cookies stay soft?
Don't overbake and let them cool on a rack after removing from the oven to preserve a chewy texture.
- → Can I make these cookies ahead?
Yes, you can bake and freeze the cookies without frosting, then frost and drizzle when ready to serve.
- → Is the green food coloring necessary?
No, it's optional and just adds a hint of color to the mint frosting without affecting the taste.
- → What type of chocolate works best for drizzle?
Semisweet chocolate chips create a rich, glossy finish, but you can also use dark or milk chocolate if you prefer.
- → How do I adjust the mint flavor?
Add mint extract gradually, tasting the frosting as you go, to reach your preferred balance.