Chocolate Mint Cookies
Chocolate Mint Cookies feature a chewy chocolate cookie base combined with a thick, creamy mint frosting, all topped off with a luscious chocolate ganache. They’re truly showstoppers and always the star on holiday cookie trays!
These Mint Chocolate Cookies have quickly become one of my go-to treats for the holidays—because who doesn’t love the classic combo of chocolate and mint?
Lucky for me, my whole family is just as obsessed with mint flavors, so these cookies almost always vanish fast (even though I try my best to keep some for myself!).
They’re inspired by my Mom’s Double Chocolate Cookies for the chewy base and my favorite Fudgy Mint Chocolate No-Bake Cookies for that rich minty vibe.
If you’re thinking of gifting something delightful to a mint chocolate fan, these cookies make a perfect edible treat—it’s like biting into a big soft Andes Mint.
Plus, that pop of green frosting makes these cookies a festive addition to both Christmas and St. Patrick’s Day celebrations.
You can easily tweak the recipe to suit your tastes—whether swapping extracts or using your favorite chocolate.
And if you’re loving mint and chocolate, don’t miss my Mint Chocolate Chip Ice Cream, No Bake Mint Chocolate Bars, Mint Chocolate Truffles, and those Fudgy Mint Chocolate No-Bake Cookies!
Mint Chocolate Cookies have a chewy chocolate cookie base, creamy mint frosting, and a decadent chocolate ganache topping that make them irresistible.
Chocolate Mint Cookies are a delightful triple-layer treat: start with a fudgy, chewy chocolate cookie base, add a thick and creamy mint frosting (usually dyed a festive green), then finish with a shiny chocolate ganache. It’s basically the soft cookie version of Andes Mints—perfect for holiday dessert trays or any time you want that classic mint-chocolate magic.
In this post, you’ll find everything you need: a full recipe (about 16 cookies), step-by-step photos, handy tips, ingredient swaps for dairy-free, gluten-free, or whole wheat options, storage advice, make-ahead ideas, and answers to all your common questions. The whole process takes about 1 hour and 40 minutes including cooling time.
Here’s a quick rundown of what you’ll do:
- Mix up the chocolate dough and bake those chewy cookies.
- Whip up a creamy mint buttercream, spread it on cooled cookies, and chill.
- Pour a warm semisweet chocolate ganache over the frozen cookies for a neat, polished finish.
Whether you’re baking for a holiday bash, gifting handmade treats, or simply spoiling a mint-loving crew, this recipe walks you through everything with easy swaps and clear steps.
Mint Chocolate Cookies have a chewy chocolate cookie base, a thick and creamy mint frosting, and are topped with a rich chocolate ganache to finish.
If you enjoy mint and chocolate desserts, you might also love my Classic Deviled Eggs.
What Makes Them Special
These Mint Chocolate Cookies shine alongside Mint Chocolate Chip Ice Cream or No Churn Chocolate Ice Cream, boosting that mint-chocolate flavor combo for a totally indulgent dessert experience.
Of course, a big glass of cold milk pairs perfectly with these cookies, or, if you’re like me needing a little pick-me-up, try them with my Cold Brew Coffee for a cozy afternoon break.
These chocolate mint cookies are especially popular during the holidays because the chocolate and mint flavors create a refreshing and festive dessert.
If you enjoy rich desserts like these chocolate mint cookies, you may also enjoy my Classic Vanilla Cupcakes.
Chocolate Mint Cookies
Mint Chocolate Cookies have a chewy chocolate cookie base, a thick and creamy mint frosting, and are topped with a rich chocolate ganache to finish.
Ingredients
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Chocolate Cookies
- ▢ ½ cup unsalted butter, (room temperature)
- ▢ 1 cup granulated sugar, (200 grams)
- ▢ 1 teaspoon vanilla
- ▢ 1 large egg, (room temperature)
- ▢ 1¼ cups flour, (163 grams) fluffed and levelled
- ▢ ⅓ cup unsweetened cocoa powder, (30 grams)
- ▢ ½ teaspoon baking soda
- ▢ ¼ teaspoon salt
Frosting
- ▢ 1½ cups powdered icing sugar
- ▢ ½ cup unsalted butter , (room temperature)
- ▢ 1 tablespoon milk
- ▢ ½-1 teaspoon mint extract, (depending on your tastes)
- ▢ green food coloring, (optional)
Ganache
- ▢ ¾ cup semisweet chocolate chips or chopped chocolate, 130 grams
- ▢ 1 tablespoon oil
Instructions
Chocolate Cookies
- First, preheat your oven to 350°F and line two baking sheets with parchment paper to keep things easy and mess-free.
- Using an electric mixer, beat the butter and granulated sugar together until it’s smooth and creamy—this usually takes about 3 to 4 minutes. Then add the vanilla and egg, mixing until everything’s well combined.
- Next, add in the flour, cocoa powder, baking soda, and salt. Mix just until a dough forms—it should hold together nicely and feel a bit tacky but not sticky.
- Roll the dough into 16 balls about 1¾ inches each—don’t worry if they’re a little bigger or smaller, that’s okay. Bake them for 8 to 10 minutes until the centers look shiny but the edges are firm.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Mint Frosting
- In a medium bowl, beat together powdered sugar, butter, milk, mint extract, and green food coloring if you’re using it. Adjust with more powdered sugar to thicken or a splash of milk if it feels too stiff.
- Spread the frosting generously and evenly over the cooled cookies, then pop them in the freezer for at least 15 minutes while you get the ganache ready.
Chocolate Ganache
- Melt together the chocolate chips and oil in a medium bowl. Heat in 30 to 40 second bursts in the microwave, stirring between each burst until smooth and shiny.
- Spoon the ganache over the frozen frosted cookies. Freezing the cookies first helps keep the ganache in place without it dripping off. You can serve immediately or allow them to come to room temperature for a softer ganache while keeping it firm and pretty.
Notes
Ingredients and Substitutions:
- Dairy-free: You can swap in a firm vegan margarine and choose dark chocolate to keep things dairy-free without sacrificing flavor.
- Gluten-free: Use gluten-free oat flour to make this gluten-free, but double-check there’s no cross-contamination to be safe!
- Whole wheat: I often make these with 100% whole wheat flour, and honestly, no one ever notices. It’s a clever way to sneak in extra fiber without giving up flavor.
- Frosting: While mint extract is our classic go-to, feel free to play around with other extracts like vanilla, almond, or even orange to create your own twist.
Storage
Chocolate mint cookies store very well when kept properly. After the cookies have fully cooled on a wire rack, place them in an airtight container in the refrigerator or freezer.
These chocolate mint cookies stay fresh for up to one week in the fridge and freeze beautifully for up to 2 months.
If serving from the refrigerator, let the cookies sit at room temperature for about an hour so the frosting and ganache soften slightly.
To freeze, flash-freeze the cookies individually on a baking sheet first. Then layer them with parchment paper inside a zip-top bag to prevent sticking.
Nutrition
Calories: 295cal, Carbohydrates: 37g, Protein: 2g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 78mg, Potassium: 95mg, Fiber: 2g, Sugar: 27g, Vitamin A: 375IU, Calcium: 15mg, Iron: 1mg
Nutrition info is automatically calculated, so consider these numbers an estimate.
What You’ll Need
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla
- 1 large egg (room temperature)
- 1¼ cups flour (163 grams) fluffed and levelled
- 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
- ½-1 teaspoon mint extract (depending on your tastes)
- green food coloring (optional)
- ¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
- 1 tablespoon oil
Step-by-Step Method
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Beat unsalted butter and granulated sugar with an electric mixer until smooth and creamy (about 3–4 minutes); add vanilla and egg and mix until combined.
- Add flour, unsweetened cocoa powder, baking soda, and salt; mix just until a dough forms.
- Roll the dough into 16 balls about 1¾ inches each.
- Bake the dough balls 8–10 minutes until centers look shiny and edges are firm.
- Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat powdered icing sugar, butter, milk, mint extract, and optional green food coloring; adjust with more powdered sugar to thicken or a splash of milk if too stiff.
- Spread the frosting generously and evenly over the cooled cookies.
- Freeze the frosted cookies for at least 15 minutes.
- Melt semisweet chocolate chips and oil in a medium bowl in 30–40 second microwave bursts, stirring between each burst until smooth and shiny.
- Spoon the melted ganache over the frozen frosted cookies.
Baking Tips for Best Results
- Electric mixer is your friend. I love using my stand mixer to get the dough just right. If you only have a hand mixer, that works too, but be ready for a little extra arm workout with the thick dough!
- Room temperature ingredients make a difference. Bring your butter and egg to room temp before starting to ensure your cookies end up tender and chewy, just how we want them.
- Using room-temperature ingredients helps them mix more evenly and create a smoother dough, a technique often recommended by King Arthur Baking.
Flavor Variations & Add-Ins
- Try different chocolates. Dark chocolate chips or even white chocolate can switch up your ganache flavor for a fun change.
- Mix up your extracts. Peppermint or spearmint extracts give a nice twist on classic mint. Or really go wild with almond, orange, caramel, or strawberry extract!
- Customize the color. Green food coloring is fun and festive, but you can totally leave it out or experiment with other colors for different occasions.
How to Store and Freeze
Keeping your cookies fresh and beautiful is easier than you think with a few simple tricks.
- Short term: Plan to enjoy within a day or two? Store your cookies in an airtight container in the fridge. Let them rest at room temp about an hour before serving. That way the frosting and ganache stay perfect—no sweating or soft spots.
- Make-ahead: Want to break up the work? Freeze your cookie dough balls individually on a baking sheet, then transfer to a freezer bag. Bake from frozen, just add a few minutes to bake time. You can also bake, frost, and flash-freeze the cookies ahead, then add ganache right before serving.
- Freezing finished cookies: Flash-freeze frosted or unfrosted cookies on a baking sheet until firm, then layer with parchment between in an airtight container or zip-top bag. They keep their charm in the freezer for up to two months.
- Refrigeration: If you keep your cookies in an airtight container in the fridge, they’ll stay fresh up to a week.
- Thawing and warming: Thaw frozen cookies in the fridge or on the counter for 20–60 minutes. For warm cookies, zap briefly in the microwave (5-10 seconds) or a few minutes in a 300°F oven, but watch out—the ganache and frosting soften fast with heat.
- Storage tip: Always cool your cookies completely before storing to avoid humidity messing up that texture. Parchment paper between layers and a tightly sealed container do wonders for keeping them delicious.
Answers to Common Questions
Can I make Mint Chocolate Cookies without the food coloring?
Yes! The green food coloring is just for fun and isn’t necessary. Your cookies will still have that rich chocolate and fresh mint flavor without it. You can even use a different color or flavor extract to make the frosting uniquely yours.
Can I freeze the cookie dough balls for later use?
Definitely! Freeze the dough balls in a single layer on a baking sheet, then pop them in a freezer bag once frozen. You can bake them straight from frozen, just add a couple more minutes to your baking time.
How do I store Mint Chocolate Cookies?
Conclusion
Chocolate mint cookies are the kind of dessert that instantly stands out on any cookie tray. With their chewy chocolate base, creamy mint frosting, and glossy chocolate ganache, these chocolate mint cookies bring the perfect balance of richness and freshness.
Whether you’re baking for the holidays, a party, or simply treating a mint-loving family, these cookies are guaranteed to disappear quickly.
Bake a batch, share them warm, and enjoy every chocolate-mint bite.
