Decadent Chocolate Mint Cookies

Chocolate Mint Cookies found their way into our weekend baking lineup thanks to a chilly afternoon and a group text that turned into a spontaneous cookie exchange. It started with Layla, who was on a mission to use up a stash of holiday sprinkles

And ended with seven of us promising to drop off a dozen each by Sunday night. Mint was my pick mostly because my son had just declared that all desserts “should taste like Thin Mints now.”

That afternoon, the kitchen was full of half-open ingredients, a steaming mug of peppermint tea on the counter, and music bouncing between jazz and early 2000s pop. The dough came together in minutes, dark and rich, and once baked, each cookie had that soft chew in the center with slightly crisp edges.

The mint frosting added a cool layer that balanced the chocolate beautifully, and the ganache well, that glossy finish always brings the whole thing home.

Chocolate Mint Cookies bring just the right mix of nostalgia and indulgence. They’re soft and rich, but not heavy. Pretty enough for a dessert tray, easy enough to make on a whim, and always the first to disappear from the plate.

Short Description

Chocolate Mint Cookies are soft chocolate cookies topped with a creamy mint frosting and a smooth layer of chocolate ganache rich, refreshing, and bakery-worthy.

Key Ingredients

For the 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 (163 g), fluffed and leveled
• ⅓ cup unsweetened cocoa powder (30 g)
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Mint Frosting

• 1½ cups powdered sugar
• ½ cup unsalted butter, room temperature
• 1 tablespoon milk
• ½ to 1 teaspoon mint extract (to taste)
• Green food coloring (optional)

For the Ganache:

• ¾ cup semisweet chocolate chips (130 g)
• 1 tablespoon neutral oil (such as canola or coconut)

Tools Needed

• Mixing bowls (small, medium, large)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cooling rack
• Offset spatula or butter knife
• Small saucepan or microwave-safe bowl (for ganache)

Cooking Instructions

Step 1: Make the chocolate cookie dough
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together butter and sugar until fluffy. Mix in vanilla and egg until smooth.

Step 2: Combine dry ingredients
In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually mix dry ingredients into the butter mixture until a soft dough forms.

Step 3: Bake the cookies
Roll dough into 16 even balls and place on prepared sheets. Bake for 8–10 minutes, until edges are set. Cool on tray for 5 minutes, then transfer to a wire rack.

Step 4: Prepare the mint frosting
Beat together powdered sugar, butter, milk, and mint extract until smooth and spreadable. Add a drop of green food coloring if using. Spread frosting onto cooled cookies and place in the freezer for 15 minutes to set.

Step 5: Make the ganache and finish
Melt chocolate chips with oil in a microwave-safe bowl or over low heat in a pan, stirring until smooth. Spoon or drizzle over chilled frosted cookies. Let set at room temperature until firm.

Why You’ll Love This Recipe

Perfect balance of rich chocolate and refreshing mint

Three beautiful layers: soft cookie, creamy frosting, glossy ganache

Great for holiday trays or year-round baking

Simple pantry ingredients

No chilling required for the dough

Kid-friendly, giftable, and freezer-friendly

Mistakes to Avoid & Solutions

Overbaking the cookies
Can lead to dry centers.
Solution: Remove cookies when edges are set but centers still look soft — they’ll continue baking on the tray.

Frosting too runny
Will slide off the cookies.
Solution: Add more powdered sugar 1 tablespoon at a time until thick but spreadable.

Ganache too thick or dull
Can clump or harden quickly.
Solution: Stir in oil to keep it silky and easy to spread. Use while still warm.

Mint flavor too strong
Overpowering mint can mask the chocolate.
Solution: Start with ½ teaspoon extract and adjust to taste.

Stacking too soon
Can smear frosting or ganache.
Solution: Allow cookies to fully set before storing or stacking.

Serving and Pairing Suggestions

• Serve with cold milk or peppermint hot chocolate
• Pair with vanilla ice cream for a dessert plate
• Add to cookie boxes for gifting
• Great for winter parties or cozy weekend baking
• Arrange on a holiday platter with contrasting flavors like lemon or ginger

Storage and Reheating Tips

Store in a single layer in an airtight container for up to 4 days

Freeze in layers with parchment between for up to 2 months

Thaw at room temperature before serving

Do not microwave once frosted or glazed

Keep cool to prevent ganache melting

FAQs

1. Can I use peppermint extract instead of mint?
Yes, but start with less peppermint is more concentrated and intense.

2. Can these be made gluten-free?
Use a 1:1 gluten-free flour blend and check that all other ingredients are certified gluten-free.

3. Do I need to chill the dough?
No chilling is necessary. The dough is firm enough to shape and bake immediately.

4. Can I skip the ganache?
Yes, though it adds a beautiful finish. You can frost and leave them plain or top with sprinkles instead.

5. How do I store these for gifting?
Let the ganache set fully, then place cookies in single layers with wax paper between. Store in cookie tins for best presentation.

Tips & Tricks

Use room temperature butter for both dough and frosting

Sift powdered sugar to avoid lumps in the frosting

Add crushed candy canes on top of ganache for a festive crunch

Use a cookie scoop for uniform size and even baking

Chill frosted cookies before adding ganache for clean layering

Recipe Variations

Double Chocolate Mint: Add ½ cup mini chocolate chips to the cookie dough for extra chocolate bursts.

Mint Chip Fudge Cookie: Swap ganache for a thin spread of melted Andes mints.

Thin Mint Style: Flatten cookies slightly before baking for a crisper base, and coat with a full dip of ganache.

Mocha Mint: Add ½ teaspoon instant espresso powder to the cookie dough for a deeper, slightly bitter contrast.

Final Thoughts

Chocolate Mint Cookies always bring something playful and polished to the table. They don’t take much effort, but the layers soft cookie, cool mint, glossy chocolate look like they came from a boutique bakery box. From a casual bake swap to a quiet evening treat, they feel just right for the moments when something familiar needs a little extra shine.

These cookies have passed through kid hands, work meetings, and late-night fridge visits, and they always leave behind clean trays. The balance of cocoa and mint makes them surprisingly versatile, and they hold up beautifully even days later. Chocolate Mint Cookies belong on your list anytime you’re baking for smiles.