I love a cookie that tastes like a little minty hug, so I make these Chocolate Mint Cookies all year. This Chocolate Mint Cookies recipe is easy and fun, and I often pair them with other treats like Double Chocolate Peppermint Cookies for a holiday tray.
Dad James first baked these for a family party, and Mom Eva and Sister Jennifer still ask for them every season.
Your Ingredients List
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla
- 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 your tastes)
- green food coloring (optional)
- ¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
- 1 tablespoon oil
My Go-To Equipment
I keep things simple. I use a mixing bowl, a hand mixer, a cookie scoop, and a baking sheet lined with parchment. I also use a rolling pin and cookie cutter set I first used for chocolate cut-out sugar cookies, and a small microwave-safe bowl for melting chocolate.
The Simple Steps to Follow
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat the butter and granulated sugar until light and fluffy.
- Add the vanilla and egg and mix until well combined.
- Whisk the flour, cocoa powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet and stir until just combined.
- Scoop tablespoon-sized portions of dough onto the baking sheet.
- Bake about 10 minutes until edges look set and centers are soft.
- Let cookies cool on the sheet a few minutes, then move to wire racks.
- Beat powdered icing sugar and butter until smooth.
- Add milk, mint extract, and green food coloring and mix until creamy.
- Spread a layer of mint frosting on each cooled cookie.
- Melt chocolate chips with oil in short microwave bursts, stirring until smooth.
- Drizzle or spread the melted chocolate over the frosted cookies.
Healthy Twists on a Classic
I swap half the flour for whole wheat pastry flour for a nuttier taste. Use coconut sugar instead of granulated sugar to add depth. For a lighter frosting, try Greek yogurt mixed with a little powdered sugar and mint extract, spread thin.
Serving Suggestions From My Table
I serve these with cold milk or a cup of coffee for adults. For a pretty tray, dust the plate with cocoa and place a few chocolate thumbprint cookies alongside for variety. They also pair well with a scoop of vanilla ice cream.
Getting It Just Right
Do not overbake the cookies; they firm up as they cool. Use room temperature butter and egg so the dough mixes smoothly. If your frosting is too thick, add a little more milk; if it is too thin, add a touch more powdered sugar.
How to Store Leftovers
Store cookies in an airtight container at room temperature for up to three days. Separate layers with parchment to keep the frosting neat. For longer storage, freeze unfrosted cookies in a single layer, then stack with parchment and freeze up to three months.
Enjoy Every Moment
I love how these cookies bring people to the kitchen. Make a batch, share them, and enjoy the smiles.
A Few Common Questions
Can I freeze Chocolate Mint Cookies?
Yes. Freeze unfrosted cookies in a single layer, then stack with parchment and keep in an airtight container. Thaw before frosting for best results.
Can I use peppermint candy instead of mint extract in Chocolate Mint Cookies?
You can, but crush the candy very fine and add to the frosting slowly. Peppermint candy is stronger and can change the texture.
How do I make softer Chocolate Mint Cookies?
Bake until the edges set but centers are still soft. Let cookies cool on the sheet a few minutes before moving them. Slight underbake for a chewier center.
Print
Chocolate Mint Cookies
- Total Time: 25 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Deliciously minty cookies that feel like a warm hug, perfect for any occasion.
Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla
- 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 your tastes)
- green food coloring (optional)
- ¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
- 1 tablespoon oil
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat the butter and granulated sugar until light and fluffy.
- Add the vanilla and egg and mix until well combined.
- Whisk the flour, cocoa powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet and stir until just combined.
- Scoop tablespoon-sized portions of dough onto the baking sheet.
- Bake about 10 minutes until edges look set and centers are soft.
- Let cookies cool on the sheet for a few minutes, then move to wire racks.
- Beat powdered icing sugar and butter until smooth.
- Add milk, mint extract, and green food coloring and mix until creamy.
- Spread a layer of mint frosting on each cooled cookie.
- Melt chocolate chips with oil in short microwave bursts, stirring until smooth.
- Drizzle or spread the melted chocolate over the frosted cookies.
Notes
Do not overbake the cookies; they firm up as they cool. Use room temperature butter and eggs for smooth mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate mint cookies, mint cookies, holiday cookies