Chocolate Mint Cookies
These cookies combine chocolate richness with cool mint frosting and a glossy chocolate topping for a perfect flavor balance.
Servings: 12 cookies
Equipment
- Baking Sheet Large
Ingredients
For the Cookies
- ½ Cup salted butter at room temperature
- ½ Cup white granulated sugar
- ½ Cup brown sugar
- 1 egg large
- 1 Teaspoon peppermint extract
- ⅓ Cup cocoa powder
- 1 ½ Cups all-purpose flour
- ½ Teaspoon baking soda
- ½ Teaspoon baking powder
For Frosting and Topping
- ½ Cup salted butter at room temperature
- 3 Cups powdered sugar
- 3 to 4 Drops green food coloring
- ½ to 1 Tablespoon whole milk
- 1 Teaspoon peppermint extract
- 2 Cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
Make the Cookie Dough
- Combine the salted butter, granulated sugar and brown sugar in a large mixing bowl.
- Use an electric mixer to cream the ingredients together until smooth.
- Add the egg and mint extract and mix again until fully combined.
- Add the cocoa powder, baking soda, baking powder, and flour.
- Gently whisk the wet and dry ingredients together until no dry pockets remain.
Bake the Cookies
- Drop your cookie dough onto a greased baking sheet and bake for 12 minutes.
- Let the cookies cool on the pan for a few minutes and then move them to a wire cooling rack.
Prepare the Frosting
- Make your frosting by whisking together the softened butter, powdered sugar, food coloring, mint extract, and milk until smooth and creamy.
Frost the Cookies
- Frost your cookies and then place them in the fridge to chill for 30 minutes.
Add the Chocolate Topping
- Melt your chocolate chips in the microwave and then add a spoonful of chocolate to the top of each cookie.
- Chill in the fridge for another 15 minutes before serving.
Notes
Space them out: I recommend spacing your cookies about 2 inches apart. They are going to spread a little bit as they bake and you don’t want them to merge.
Cool completely: Make sure cookies are fully cooled before frosting or the frosting will melt.
Watch the bake time: Slight underbaking keeps the cookies soft.
Failproof frosting: I recommend starting with 3 drops of food coloring and ½ tablespoon of milk. If your frosting is too thick, you can add extra milk. If you want a deeper green color, you can add extra food coloring.
Thin the frosting carefully: If thinning it, add milk in tiny amounts, so it doesn’t get too runny.
Spread evenly: Use a small offset spatula for a smooth frosting layer.
Cool completely: Make sure cookies are fully cooled before frosting or the frosting will melt.
Watch the bake time: Slight underbaking keeps the cookies soft.
Failproof frosting: I recommend starting with 3 drops of food coloring and ½ tablespoon of milk. If your frosting is too thick, you can add extra milk. If you want a deeper green color, you can add extra food coloring.
Thin the frosting carefully: If thinning it, add milk in tiny amounts, so it doesn’t get too runny.
Spread evenly: Use a small offset spatula for a smooth frosting layer.
Nutrition
Calories: 563kcal | Carbohydrates: 76g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 198mg | Potassium: 249mg | Fiber: 4g | Sugar: 58g | Vitamin A: 510IU | Calcium: 50mg | Iron: 3mg
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