Name: Chocolate Mint Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 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

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

Instructions

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

Step 2: In a mixing bowl, beat together the unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and egg, mixing until well combined.

Step 3: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 4: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them evenly apart. Bake for about 10 minutes or until cookies appear set around the edges but soft in the center. Let cool on the baking sheet for a few minutes before transferring to wire racks.

Step 5: In a clean bowl, beat together powdered icing sugar and unsalted butter until smooth. Add milk, mint extract, and green food coloring if using; mix until creamy.

Step 6: Once cookies are completely cool, spread a generous layer of mint frosting on each. In a microwave-safe bowl, combine chocolate chips and oil; heat in short intervals, stirring until melted. Drizzle or spread the melted chocolate over the frosted cookies.

Tips & Variations

For a stronger mint flavor, add more mint extract to the frosting, but be careful not to overpower the chocolate.

You can substitute peppermint extract for a classic mint taste if preferred.

Adding a little sea salt on top of the chocolate drizzle can enhance the flavors.

If you don’t have green food coloring, you can skip it—the cookies taste just as delicious without it.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but bring to room temperature before serving. The frosting and chocolate topping may firm up in the fridge. Reheat briefly in a warm oven or microwave for a softer texture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can enhance the flavors and make handling easier.

What can I substitute if I don’t have cocoa powder?

Cocoa powder is essential for the chocolate flavor, but you can substitute with an equal amount of melted chocolate for a richer taste. Adjust other fats accordingly to keep the dough consistency.