Name: Chocolate Mint Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 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 levelled); 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 taste); Green food coloring (optional); ¾ cup semisweet chocolate chips or chopped chocolate (130 grams); 1 tablespoon oil

Ingredients

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

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 the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: In a large bowl, use an electric mixer to cream together ½ cup butter and granulated sugar until smooth and fluffy, about 3–4 minutes. Add vanilla and egg, then beat until fully combined.

Step 3: Gradually mix in the flour, cocoa powder, baking soda, and salt until a dough forms. It should hold together and feel slightly tacky but not too sticky.

Step 4: Roll the dough into sixteen 1¾-inch balls (a bit bigger or smaller is fine). Place them evenly spaced on the prepared baking sheets.

Step 5: Bake for 8–10 minutes, until the centers are slightly glossy and the edges are set. Let the cookies cool on the sheets for 10 minutes before moving them to a wire rack to cool completely.

Step 6: For the mint frosting, beat together powdered sugar, ½ cup butter, milk, mint extract, and optionally green food coloring until smooth. Adjust consistency by adding more powdered sugar to thicken or a splash of milk to thin.

Step 7: Spread the mint frosting evenly over the cooled cookies. Place the frosted cookies in the freezer for at least 15 minutes to set.

Step 8: To make the chocolate ganache, combine chocolate chips and oil in a microwave-safe bowl. Heat in 30–40 second intervals, stirring after each, until melted and smooth.

Step 9: Spoon the ganache over the frozen frosted cookies. The frozen frosting helps keep the ganache in place without running off. Serve immediately or allow the cookies to come to room temperature—the chocolate will firm up again as they warm.

Tips & Variations

For a stronger mint flavor, increase the mint extract gradually, tasting as you go to avoid overpowering the cookies.

Use dark or white chocolate for the ganache to create different flavor contrasts.

If you prefer a less sweet cookie, reduce the powdered sugar slightly in the frosting.

Store cookies in a single layer with parchment between layers to keep frosting intact.

FAQs

Can I use peppermint extract instead of mint extract?

Yes, peppermint extract works well as a substitute. It offers a similar cool, refreshing flavor, but start with less as it can be more intense than mint extract.

How do I prevent the ganache from running off the cookies?

Chilling the frosted cookies in the freezer before adding ganache helps it set quickly and prevents it from spreading. You can also use a thicker ganache by reducing the oil slightly.