Name: Chocolate Mint Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 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); ¾ cup semisweet chocolate chips or chopped chocolate (130 grams); 1 tablespoon oil (vegetable or light olive oil recommended)

Ingredients

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

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)

¾ cup semisweet chocolate chips or chopped chocolate (130 grams)

1 tablespoon oil

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Using an electric mixer, cream together ½ cup butter and granulated sugar until smooth, about 3 to 4 minutes. Add vanilla and egg, beating until fully combined.

Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix dry ingredients into the wet mixture until a dough forms that holds together easily and is slightly tacky but not too sticky.

Step 4: Roll the dough into 16 balls about 1¾ inches each (size can vary slightly). Place them on the prepared baking sheets and bake for 8 to 10 minutes, until the centers are slightly glossy but edges are set.

Step 5: Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: For the mint frosting, beat together powdered sugar, ½ cup butter, milk, mint extract, and food coloring if using. Adjust consistency by adding more powdered sugar to thicken or a splash of milk to thin.

Step 7: Spread the mint frosting evenly over the cooled cookies. Place them in the freezer for at least 15 minutes to set the frosting while you prepare the chocolate ganache.

Step 8: To make the ganache, combine chocolate chips and oil in a bowl. Microwave in 30 to 40 second intervals, stirring well each time until melted and smooth.

Step 9: Spoon the ganache over the frozen, frosted cookies. Freezing helps control the chocolate flow for a neat finish. Serve immediately or leave at room temperature to allow the chocolate to firm up while the cookies thaw.

Tips & Variations

For a stronger mint flavor, increase the mint extract gradually, tasting as you go to avoid overpowering the cookies.

Use dark or milk chocolate instead of semisweet for a different chocolate profile in the ganache.

Substitute almond milk or any plant-based milk for a dairy-free frosting option.

If you prefer crispier cookies, bake a minute or two longer but watch closely to prevent burning.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. If frozen, thaw at room temperature before serving. The chocolate ganache will remain firm but soften slightly as the cookies come to room temperature.

FAQs

Can I make these cookies without mint extract?

Yes, you can omit the mint extract for a classic chocolate cookie with chocolate frosting, or substitute with another flavor extract like vanilla or orange for a different twist.

How do I prevent the ganache from melting the frosting?

Make sure the frosting is completely set and the cookies are frozen before adding the warm ganache. This helps the chocolate firm up quickly without melting the frosting underneath.