Description

Delight in these rich Chocolate Mint Cookies featuring a soft cocoa base topped with a creamy mint frosting and finished with a luscious chocolate ganache. Perfectly balanced with a hint of refreshing mint, these cookies are a festive and indulgent treat that’s easy to bake and impressive to serve.

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 (such as vegetable or canola oil)

Instructions

Preheat the oven: Set your oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper to prevent sticking.
Cream butter and sugar: Using an electric mixer, beat the unsalted butter with the granulated sugar until the mixture is smooth and fluffy, about 3 to 4 minutes. This step ensures a tender cookie texture.
Add wet ingredients: Mix in the vanilla extract and egg to the creamed butter and sugar until well combined, forming a smooth batter.
Combine dry ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this to the wet mixture and mix until a dough forms. The dough should hold together and be slightly tacky but not overly sticky.
Form and bake cookies: Roll the dough into sixteen balls, about 1¾ inches each. Place them spaced evenly on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges have set and the centers remain slightly glossy for a soft texture.
Cool cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This prevents breakage when frosting.
Make the mint frosting: In a medium bowl, beat together powdered sugar, unsalted butter, milk, and mint extract until smooth and creamy. Add green food coloring if desired. Adjust thickness by adding more powdered sugar to thicken or milk to thin the frosting.
Frost the cookies: Spread an even layer of the mint frosting on each cooled cookie. Place the frosted cookies in the freezer for at least 15 minutes to set the frosting and prepare for ganache topping.
Prepare the chocolate ganache: Combine the semisweet chocolate chips and oil in a microwave-safe bowl. Heat in 30 to 40 second intervals, stirring well after each, until the chocolate is melted and smooth.
Drizzle ganache: Spoon the melted chocolate over the frozen frosted cookies. The cold surface helps control the spread of chocolate, ensuring a neat coating.
Serve or store: Serve immediately or allow the cookies to return to room temperature; the ganache will stay firm. Store in an airtight container for up to 3 days for best freshness.

Notes

Room temperature butter and egg help achieve the best texture in cookies.
Adjust mint extract to your preference, as it can be strong.
Green food coloring is optional but adds a festive look to the frosting.
Freezing the frosted cookies before adding ganache makes decoration easier.
These cookies can be stored in an airtight container for up to 3 days at room temperature.
For a dairy-free version, substitute butter with vegan butter and use dairy-free chocolate chips and milk alternative.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 22 g
Sodium: 90 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: chocolate mint cookies, mint frosting cookies, chocolate ganache cookies, holiday cookies, easy chocolate cookies, homemade cookies