Name: Chocolate Mint Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 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 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 to 1 teaspoon mint extract (adjust to taste); Green food coloring (optional); ¾ cup semisweet chocolate chips or chopped chocolate (130 grams); 1 tablespoon oil

Introduction

These Chocolate Mint Cookies combine rich cocoa with a refreshing mint frosting, topped with a smooth chocolate ganache. They are perfect for anyone who loves the classic chocolate and mint flavor duo in a soft, tender cookie. Easy to make and delightful to eat, they’re sure to become a favorite treat.

The image shows chocolate mint sandwich cookies arranged on a white marbled surface. Each cookie has three layers: a dark brown, soft-looking chocolate cookie base, a thick middle layer of light green mint cream with a smooth, fluffy texture, and a top layer of glossy dark chocolate with thin, darker chocolate drizzle lines creating a pattern. In the center, a cookie is cut in half to clearly show the thick mint cream sandwiched between the chocolate cookie layers, with the chocolate on top slightly cracked to reveal the soft inside. photo taken with an iphone --ar 4:5 --v 7

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, for frosting)

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

Step 2: Using an electric mixer, cream together ½ cup of butter and granulated sugar until smooth and fluffy, about 3-4 minutes. Add vanilla and egg, then beat until well combined.

Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until a dough forms. The dough should hold together easily and be slightly tacky but not sticky.

Step 4: Roll the dough into 16 balls about 1¾ inches in diameter. Place them on the prepared baking sheets and bake for 8-10 minutes until the centers are slightly glossy but edges are set.

Step 5: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: For the mint frosting, beat powdered sugar, ½ cup butter, milk, and mint extract together in a medium bowl. Add green food coloring if desired. Adjust consistency by adding more powdered sugar to thicken or milk to thin.

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

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

Step 9: Spoon the melted ganache over the frozen frosted cookies. Freezing first helps the chocolate set quickly and controls spreading.

Step 10: Serve immediately or allow the cookies to thaw at room temperature. The chocolate topping will remain firm while the cookie softens.

Tips & Variations

For a stronger mint flavor, increase the mint extract gradually to avoid overpowering the other elements.

Add finely chopped fresh mint leaves to the frosting for a natural touch and extra texture.

Use dark chocolate instead of semisweet for a richer ganache layer.

Allow cookies to rest overnight for the flavors to meld beautifully before frosting and glazing.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen cookies at room temperature. The ganache may harden in the fridge; bring to room temperature or microwave briefly to soften before serving.

FAQs

Can I use peppermint extract instead of mint extract?

Yes, peppermint extract can be used as a substitute. It has a slightly sharper flavor, so start with less and adjust to taste.

How do I prevent the ganache from melting the frosting?

Chilling the frosting on the cookies before adding the warm ganache helps the layers stay distinct and prevents melting. Pour the ganache gently over the frozen cookies for best results.