About the Recipe
If you’re a fan of the classic chocolate-mint combo, get ready to fall in love with these next-level chocolate-mint cookies! With a chewy, fudgy chocolate base, a thick and creamy mint-infused frosting, and a smooth, decadent chocolate ganache on top, every bite is pure indulgence—without being overly sweet. Plus, they’re surprisingly easy to make, so you can whip up a batch in no time! Rich, refreshing, and irresistibly balanced, these cookies are perfect for any occasion, especially St. Patrick’s Day.
Ingredients
Cookies
½ cup unsalted butter (room temperature)
1 cup granulated sugar (200 grams)
1 tsp. vanilla
1 large egg (room temperature)
1¼ cups flour (163 grams), sifted
⅓ cup unsweetened cocoa powder (30 grams)
½ tsp. baking soda
¼ tsp. salt
Frosting
1½ cups powdered icing sugar
½ cup unsalted butter (room temperature)
¼ cup cream cheese (room temperature)
1 Tbs. milk
½-1 tsp. cream de menthe syrup or mint extract
green food coloring (optional)
Ganache
¾ cup dark chocolate chips or chopped chocolate (130 grams)
1 Tbs. oil or paramount crystals
Preparation
Step 1
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
With an electric mixer, cream butter, and granulated sugar until smooth.
Add vanilla and egg and beat until combined.
Add the flour, cocoa powder, baking soda, and salt and mix until a dough forms.
Roll into 16 2" balls.
Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
Let cool for 10 minutes before removing from the pan to cool completely.
Mint Frosting
In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.
Chocolate Ganache
In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).