Description
Delight in these rich and fudgy Chocolate Mint Cookies featuring a soft cocoa base, creamy mint frosting, and a glossy chocolate ganache topping. Perfect for mint chocolate lovers craving a festive and flavorful treat.
Ingredients
Scale
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
- ½–1 teaspoon mint extract (adjust depending on 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 oil)
Instructions
- Prepare the Chocolate Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and even baking.
- Cream Butter and Sugar: Using an electric mixer, beat together the room temperature butter and granulated sugar until the mixture is smooth and fluffy, about 3 to 4 minutes. This step ensures a light texture.
- Add Vanilla and Egg: Mix in the vanilla extract and egg until fully incorporated, creating a smooth and consistent batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients and mix until a dough forms. The dough should hold together easily and be slightly tacky but not overly sticky.
- Shape and Bake Cookies: Roll the dough into sixteen balls, roughly 1¾ inches in diameter. Place them evenly spaced on the prepared baking sheets. Bake for 8 to 10 minutes, until the cookie centers appear slightly glossy and the edges are set.
- Cool Completely: Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely. This prevents breakage during frosting.
- Prepare Mint Frosting: In a medium bowl, beat together the powdered icing sugar, room temperature butter, milk, mint extract, and optional green food coloring. Adjust consistency by adding more powdered sugar to thicken or milk to thin as necessary.
- Frost Cookies: Evenly spread the mint frosting over the cooled cookies. Place the frosted cookies in the freezer for at least 15 minutes to set the frosting before adding the ganache.
- Make Chocolate Ganache: Combine the semisweet chocolate and oil in a microwave-safe bowl. Heat in 30 to 40-second intervals, stirring after each, just until the chocolate melts and becomes smooth.
- Finish Cookies: Spoon the melted chocolate ganache over the frozen frosted cookies, allowing for controlled placement without running. You may serve immediately or let the cookies sit at room temperature to thaw fully; the ganache will remain firm and glossy.
Notes
- Ensure the butter and egg are at room temperature for smooth batter and even mixing.
- Do not overbake the cookies; slightly glossy centers mean they’ll be soft and fudgy inside.
- Freezing the frosted cookies before adding ganache helps the chocolate set nicely without running.
- Adjust mint extract quantity to your taste; start with less if unsure.
- Use parchment paper to prevent sticking and promote even baking.
- The green food coloring in the frosting is optional but adds a festive touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: chocolate mint cookies, mint chocolate cookies, fudgy chocolate cookies, mint frosting cookies, chocolate ganache cookies
