Chocolate Mint Cookies have a way of making an ordinary day feel special. Maybe it’s the deep chocolate base, the cool and creamy mint frosting, or that glossy chocolate ganache on top that makes you feel like you bought them from a fancy bakery (even though you didn’t leave your kitchen). Either way, these Chocolate Mint Cookies are a total win for busy home bakers who still want something wow‑worthy.
If your days feel like a blur of work, kids, errands, and “what’s for dessert?” panic, this recipe is here to help. These cookies look impressive, taste indulgent, and yet come together with simple pantry staples and straightforward steps. No culinary gymnastics required.
As someone who loves recipes that pull their weight without adding stress, this one has earned a permanent spot in my dessert rotation. It’s the kind of treat that disappears fast at parties… and mysteriously vanishes from the freezer late at night.
Table of Contents
Why You’ll Love These Chocolate Mint Cookies
Let’s be honest—there are a lot of cookie recipes out there. But these Chocolate Mint Cookies stand out for all the right reasons:
- Three dreamy layers: chewy chocolate cookie, fluffy mint frosting, and rich chocolate ganache
- Make‑ahead friendly (hello, freezer stash!)
- Perfect balance of chocolatey and minty—never overpowering
- Bakery‑style results without complicated techniques
- Customizable for dietary needs like gluten‑free or dairy‑free
They’re especially great for holidays, cookie exchanges, or those weeks when you just need a little extra comfort on a plate.
Ingredients You’ll Need
Chocolate Cookies
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1¼ cups all‑purpose flour (163 g), fluffed and leveled
- ⅓ cup unsweetened cocoa powder (30 g)
- 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 (adjust to taste)
- Green food coloring (optional, but fun!)
Chocolate Ganache
- ¾ cup semisweet chocolate chips or chopped chocolate (130 g)
- 1 tablespoon oil
How to Make Chocolate Mint Cookies (Step by Step)
Step 1: Prep Your Oven and Pans
Preheat your oven to 350°F and line two baking sheets with parchment paper. This little step saves you from cookie‑sticking drama later.
Step 2: Make the Chocolate Cookie Dough
In a large bowl, use an electric mixer to cream together the butter and sugar until smooth and fluffy, about 3–4 minutes. This step helps give the cookies that soft, chewy texture we love.
Add the vanilla and egg, mixing until fully combined. Scrape down the sides of the bowl if needed—cookie dough likes to hide there.
Next, add the flour, cocoa powder, baking soda, and salt. Mix just until a dough forms. It should hold together easily and feel slightly tacky but not sticky.
Step 3: Shape and Bake
Roll the dough into 16 balls, about 1¾ inches each. A little bigger or smaller is fine—this recipe is forgiving.
Place them on your prepared baking sheets and bake for 8–10 minutes. You’re looking for edges that are set with centers that still look slightly glossy.
Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Patience matters here—warm cookies and frosting don’t mix well.
Mint Frosting: The Cool, Creamy Middle Layer
In a medium bowl, beat together the powdered sugar, butter, milk, mint extract, and food coloring if using. Start with less mint extract and add more as needed. You want refreshing, not toothpaste.
If the frosting feels too thick, add a splash of milk. Too thin? Sprinkle in more powdered sugar. Spread the frosting evenly over the cooled cookies.
Place the frosted cookies in the freezer for at least 15 minutes. This step makes adding the ganache so much easier—and saves your sanity.
Chocolate Ganache: The Final Touch
In a microwave‑safe bowl, combine the chocolate and oil. Heat in 30–40 second intervals, stirring well each time, until melted and smooth.
Spoon the ganache over the frozen cookies. Because the frosting is cold, the chocolate sets quickly and stays right where you want it.
Let the cookies thaw at room temperature before serving. The ganache will stay firm but perfectly bite‑able.
Helpful Tips for Perfect Chocolate Mint Cookies
- Don’t overbake: Slightly underbaked centers mean softer cookies later.
- Freeze before ganache: This is the secret to clean, bakery‑style layers.
- Mint extract goes a long way: Start small—you can always add more.
- Messy ganache? Call it rustic and move on. It’ll still taste amazing.
If your ganache looks a little thick, don’t stress. That’s just extra chocolate love.
A Little Personal Note from My Kitchen
This recipe became my go‑to during a week when life felt like one long to‑do list. I needed something fun, comforting, and just indulgent enough to feel like a treat. These Chocolate Mint Cookies delivered.
I made a batch, tucked most of them into the freezer, and suddenly dessert was handled for days. Future‑me was very grateful.
FAQs About Chocolate Mint Cookies
Can I make these cookies dairy‑free?
Yes! Use a firm vegan margarine and dairy‑free dark chocolate.
Can I make them gluten‑free?
Absolutely. Gluten‑free oat flour works well—just check for cross‑contamination.
Can I use whole wheat flour?
Yes, and surprisingly, no one notices. It’s a great way to add a little extra fiber.
How should I store Chocolate Mint Cookies?
Store them in an airtight container in the fridge for up to a week or freeze for up to 2 months. Flash‑freeze first so they don’t stick together.
One Last Sweet Thought
Chocolate Mint Cookies are the kind of dessert that feels nostalgic and special all at once. They’re rich without being heavy, refreshing without being overpowering, and fancy enough to impress without stealing your whole afternoon.
Whether you’re baking for a crowd or just treating yourself, these Chocolate Mint Cookies are always a good idea. And if a few sneak into your freezer for later? I won’t tell.
More Sweet Treats You Might Love
If these Chocolate Mint Cookies hit the spot, here are a few more cozy, chocolatey, and minty-inspired treats that fit right into the same comforting dessert vibe. They’re perfect for holiday baking, cookie swaps, or those moments when you just want something a little extra special.
- Try these rich and fudgy peppermint swirl fudge when you’re craving bold chocolate flavor with a cool mint finish—great for gifting or keeping in the freezer for emergencies.
- If classic cookies are more your style, you’ll love the soft and chewy bakery-style chocolate chip cookies that are always a hit with kids and adults alike.
- For an easy dessert that feels downright indulgent, this slow cooker chocolate lava cake is warm, gooey, and perfect for serving alongside cookies.
- Mint lovers should absolutely add these peppermint meltaway cookies to their baking list—they’re light, festive, and practically melt in your mouth.
- And if you’re curious to explore another take on this flavor combo, these mint chocolate chip cookies offer a fun twist that shows just how irresistible chocolate and mint can be together.
A little variety keeps dessert time exciting—and gives you even more reasons to preheat the oven.
Print
Chocolate Mint Cookies
- Total Time: 40 minutes
- Yield: 16 cookies 1x
Description
Chocolate Mint Cookies feature a chewy chocolate cookie base topped with creamy mint frosting and finished with a rich chocolate ganache. A bakery-style dessert that’s perfect for holidays, parties, or make-ahead treats.
Ingredients
Chocolate Cookies
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
1¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
Mint Frosting
1½ cups powdered sugar
½ cup unsalted butter, room temperature
1 tablespoon milk
½–1 teaspoon mint extract
Green food coloring, optional
Chocolate Ganache
¾ cup semisweet chocolate chips or chopped chocolate
1 tablespoon oil
Instructions
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy, about 3–4 minutes.
Beat in the vanilla and egg until fully combined.
Add flour, cocoa powder, baking soda, and salt. Mix until a soft dough forms.
Roll dough into 16 balls and place on prepared baking sheets.
Bake for 8–10 minutes, until edges are set and centers are slightly glossy.
Cool cookies on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mint Frosting
8. Beat powdered sugar, butter, milk, mint extract, and food coloring until smooth and fluffy.
9. Spread frosting evenly over cooled cookies. Freeze for 15 minutes.
Ganache
10. Microwave chocolate and oil in 30–40 second intervals, stirring until smooth.
11. Spoon ganache over chilled cookies. Let set before serving.
Notes
Freeze cookies briefly before adding ganache for cleaner layers.
Adjust mint extract to taste—start small.
Cookies can be made dairy-free or gluten-free with proper substitutions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 295
- Sugar: 27g
- Sodium: 78mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 41mg