Description
Delight in these rich and fudgy Chocolate Mint Cookies topped with a creamy mint frosting and finished with a smooth chocolate ganache. Perfectly soft on the inside with a luscious layer of minty sweetness and a glossy chocolate drizzle, these cookies make an irresistible treat for chocolate and mint lovers alike.
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 levelled)
- 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 (depending on your taste)
- Green food coloring (optional)
Chocolate Ganache
- ¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
- 1 tablespoon oil
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Cream butter and sugar: Using an electric mixer, beat the room temperature butter and granulated sugar together until the mixture is smooth and fluffy, about 3 to 4 minutes.
- Add vanilla and egg: Mix in the vanilla extract and the egg, beating until fully incorporated and the batter is smooth.
- Incorporate dry ingredients: Add the all-purpose flour, cocoa powder, baking soda, and salt to the wet mixture. Mix until a dough forms that holds together easily; it might be slightly tacky but should not be overly sticky.
- Shape and bake cookies: Roll the dough into sixteen 1¾-inch balls. Place them evenly spaced on the prepared baking sheets and bake for 8 to 10 minutes, until the centers look slightly glossy and the edges are set but not hard.
- Cool cookies: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare mint frosting: In a medium bowl, beat together the powdered sugar, unsalted butter, milk, mint extract, and green food coloring if using. Adjust the consistency by adding more powdered sugar to thicken or a little milk to thin as needed.
- Frost cooled cookies: Spread the mint frosting evenly over each cooled cookie. Place the frosted cookies in the freezer for at least 15 minutes to set the frosting firmly.
- Make chocolate ganache: In a medium microwave-safe bowl, combine the semisweet chocolate chips and oil. Heat in 30- to 40-second intervals, stirring thoroughly between sessions until the chocolate is fully melted and smooth.
- Drizzle ganache over cookies: Spoon the melted chocolate ganache over the frozen frosted cookies. The frozen surface helps control the flow of the chocolate, preventing it from running off. Serve immediately or allow to thaw at room temperature; the chocolate will remain firm.
Notes
- Room temperature butter and egg ensure better mixing and texture.
- Rolling cookies into similarly sized balls helps ensure even baking.
- Freeze frosted cookies before adding ganache for cleaner chocolate application.
- Adjust mint extract according to your preference for stronger or milder mint flavor.
- Green food coloring is optional and purely for visual effect.
- Store cookies in an airtight container at room temperature or refrigerate to keep the ganache firm longer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Mint Cookies, chocolate cookies, mint frosting, chocolate ganache, homemade cookies, chocolate dessert, holiday cookies
