Description
Delight in these rich and fudgy Chocolate Mint Cookies, featuring a tender cocoa cookie base topped with a creamy mint frosting and finished with a smooth chocolate ganache drizzle. Perfectly balanced with refreshing mint and deep chocolate flavors, these cookies are a holiday favorite or a decadent treat any time of year.
Ingredients
For the Chocolate 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
For the 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)
For the Chocolate Ganache
- ¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
- 1 tablespoon oil (such as vegetable or canola)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Make the cookie dough: Using an electric mixer, cream together the room temperature butter and granulated sugar until the mixture is smooth and fluffy, about 3 to 4 minutes. Add in the vanilla extract and egg, beating until fully combined.
- Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the creamed mixture and mix just until a dough forms. The dough should be cohesive and slightly tacky but not overly sticky.
- Shape and bake cookies: Roll the dough into sixteen 1¾-inch balls, which can be slightly larger or smaller based on preference. Place them evenly spaced on the prepared baking sheets. Bake for 8 to 10 minutes, until the cookie centers look slightly glossy but the edges are set.
- Cool the cookies: Allow the cookies to cool on the baking sheets for about 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the mint frosting: In a medium bowl, beat together powdered sugar, softened butter, milk, mint extract, and green food coloring if desired. Adjust the consistency by adding more powdered sugar to thicken or a small splash of milk to thin the frosting until spreadable.
- Frost the cookies: Spread the mint frosting evenly over the cooled cookies. Once frosted, place the cookies in the freezer for at least 15 minutes to firm up the frosting before adding ganache.
- Melt the chocolate ganache: In a medium microwave-safe bowl, combine the chocolate chips and oil. Heat in 30 to 40-second intervals, stirring thoroughly between each, until the chocolate is fully melted and smooth.
- Drizzle the ganache: Spoon the melted chocolate over the frozen frosted cookies carefully, so the ganache stays mostly on top without running off. This helps create a clean chocolate layer.
- Serve and store: Serve the cookies immediately or let them sit at room temperature to thaw completely; the chocolate will remain firm but slightly soft for easy biting.
Notes
- Ensure butter and egg are at room temperature for best creaming and mixing results.
- Adjust mint extract to personal preference, starting with less and adding more if desired.
- Using parchment paper prevents sticking and makes cleanup easier.
- Freeze frosted cookies before adding ganache to prevent melting and spreading.
- Store cookies in an airtight container at room temperature or refrigerated for up to 5 days.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
