Description

Delight in these homemade Chocolate Mint Cookies, featuring a rich cocoa-infused cookie base topped with a creamy mint frosting and finished with a drizzle of melted semisweet chocolate. Perfectly balanced with a hint of peppermint and a soft, chewy texture, these cookies are ideal for any occasion or a sweet treat to satisfy your chocolate and mint cravings.

Ingredients

Scale

For the 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 to taste)
Green food coloring (optional)

For the Chocolate Drizzle

¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
1 tablespoon oil

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Wet Ingredients: In a mixing bowl, beat together the unsalted butter and granulated sugar until light and fluffy, then add vanilla extract and egg, mixing until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
Create Cookie Dough: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing and ensure tender cookies.
Shape and Bake Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them evenly. Bake for about 10 minutes until the edges are set but the centers remain soft. Cool on the baking sheet briefly before transferring to a wire rack.
Prepare Mint Frosting: In a clean bowl, beat the powdered icing sugar and unsalted butter together until smooth. Add milk, mint extract, and green food coloring if using, then mix until creamy and spreadable.
Frost the Cookies: Once cookies have cooled completely, spread a generous layer of mint frosting on each cookie to complement the rich chocolate base.
Melt Chocolate and Drizzle: In a microwave-safe bowl, combine semisweet chocolate chips and oil. Heat in short intervals, stirring until melted and smooth. Drizzle or spread the melted chocolate over each frosted cookie for a decadent finish.

Notes

Ensure the butter and egg are at room temperature for better mixing and texture.
Do not overbake the cookies; they should remain soft in the center for the best texture.
Adjust the amount of mint extract in the frosting according to your preference for mint intensity.
Green food coloring is optional but adds a festive touch to the frosting.
Use parchment paper or a silicone baking mat to prevent cookies from sticking.
Allow cookies to cool completely before frosting to prevent melting.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate mint cookies, homemade cookies, mint frosting, cocoa cookies, chocolate drizzle, holiday cookies, dessert recipe