Description
Deliciously rich chocolate mint cookies featuring a soft cocoa-infused cookie base topped with a creamy mint frosting and finished with a smooth chocolate ganache. These cookies strike the perfect balance between chocolate and refreshing mint, ideal for any festive occasion or a delightful treat.
Ingredients
Scale
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 to 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
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: Using an electric mixer, cream together the ½ cup butter and 1 cup granulated sugar until smooth and fluffy, about 3-4 minutes. Beat in 1 teaspoon vanilla and 1 large egg until combined uniformly. In a separate bowl, whisk together 1¼ cups flour, ⅓ cup cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms that holds together and is slightly tacky but not overly sticky.
- Shape and Bake Cookies: Roll the dough into sixteen approximately 1¾-inch balls (size can vary slightly). Place them evenly spaced on the prepared baking sheets. Bake for 8-10 minutes, or until the centers appear slightly glossy and the edges are set, indicating they are cooked but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Mint Frosting: In a medium bowl, beat together 1½ cups powdered sugar, ½ cup butter, 1 tablespoon milk, ½ to 1 teaspoon mint extract, and green food coloring if using. Adjust consistency by adding more powdered sugar to thicken or a splash of milk to thin as needed.
- Frost the Cookies: Spread the mint frosting evenly over the cooled cookies. Place the frosted cookies in the freezer for at least 15 minutes to firm up the frosting and prepare for ganache application.
- Make the Chocolate Ganache: In a medium microwave-safe bowl, combine ¾ cup semisweet chocolate chips and 1 tablespoon oil. Heat in 30-40 second intervals, stirring well between each, until fully melted and smooth.
- Apply Ganache: Spoon the melted chocolate ganache over the frozen frosted cookies. The chilled frosting helps control the ganache flow, keeping it neatly on top. Allow the chocolate to set at room temperature or serve immediately. The ganache will remain firm once set.
Notes
- Room temperature butter and egg ensure better mixing and texture for the cookie dough.
- Freezing the frosted cookies before applying ganache helps the chocolate set quickly and cleanly.
- You can adjust the amount of mint extract in the frosting to suit your taste preference.
- For a deeper chocolate flavor, use high-quality cocoa powder and chocolate chips.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate mint cookies, mint frosting cookies, chocolate ganache cookies, baking dessert, holiday cookies, homemade cookies
