Love chocolate mint? These Chocolate Cookies with Mint Frosting are a must try! Who can resist a soft and chewy chocolate cookie slathered with homemade mint frosting and melted chocolate. Pure bliss in every bite!
I have always been a fan of a great chocolate and mint combo. Growing up, thin mints were my favorite girl scout cookie, and I love a cold and minty grasshopper shake.
Everyone at my house loves my mint brownies, and they inspired these amazing cookies.
Here’s why we love these chocolate mint cookies:
- The chocolate cookie is soft and chewy and has a perfect chocolate flavor. Seriously, they are tasty just on their own.
- That creamy mint frosting. Oh my word. You cannot get this buttery mint flavor in a store bought frosting. It is so good that you will want to eat it by the spoonful!
- Extra chocolate on top. That drizzle of melted chocolate not only makes the cookies pretty, it makes them taste extra rich and decadent. Yum!
- Their pretty green color makes them perfect for Christmas and St. Patrick’s Day. But of course they are always well received at a summer BBQ as well. 🙂
To skip my tips and tricks and see the printable recipe card, just scroll to the bottom of the post.
HOW TO MAKE CHOCOLATE COOKIES
- butter, softened to room temperature (I use salted butter.)
- granulated sugar (white sugar)
- brown sugar (I use light brown sugar, but dark will also work.)
- large eggs
- vanilla extract
- all purpose flour
- unsweetened cocoa powder (I use regular Hershey’s cocoa in the brown container.)
- baking soda
- baking powder
- PREP: Soften the butter for both the cookies and the frosting. Line baking sheets with parchment paper or a silicone liners, or spray with cooking spray. Preheat oven to 350 degrees.
- WET INGREDIENTS: In a large bowl, cream together the butter and sugars. (I use a hand mixer.) Beat in the eggs and vanilla.
- DRY INGREDIENTS: Whisk together the dry ingredients, or sift if the cocoa or flour is lumpy. Stir into the creamed mixture till thoroughly combined.
- FORM AND BAKE: Roll chocolate dough into balls and place about 2 inches apart on prepared pan. Bake at 350° for about 9 minutes. Remove to wire racks to cool completely.
- COOL AND FROST: After cookies are cool, whip up the frosting and frost the tops.
- GARNISH: Drizzle melted chocolate over the frosting, or use any other topping of your choice.
HOW TO MAKE MINT FROSTING
- salted butter (Make sure it is completely softened so you don’t have lumps of butter in your frosting.)
- powdered sugar (confectioners sugar)
- milk (or cream or evaporated milk)
- peppermint extract (or a few drops of food grade peppermint oil)
- pinch of salt
- green food coloring if desired
Beat all ingredients together in a mixing bowl, adding enough milk to get a spreadable frosting. If you are using liquid food coloring, add it before you add all of the milk so it doesn’t throw off the consistency.
HOW TO STORE LEFTOVER COOKIES
Before you store the cookies, make sure the frosting and melted chocolate are completely set. Place cookies in an airtight container with waxed paper between the layers. They will last for up to a week at room temperature.
If you want to freeze them, I recommend freezing them before they are frosted. Place the cooled cookies in heavy duty ziplock bags and they will last for 3-4 months.
You can freeze them after they are frosted, but it does change the texture. Make sure you place waxed or parchment paper between layers so the cookies don’t stick together. I recommend skipping the chocolate drizzle, it tends to fall off when frozen.
- Instead of drizzling with melted chocolate, you can spread chocolate frosting on top of the mint frosting.
- Use red food coloring instead of green, and sprinkle the tops of the cookies with crushed peppermint candies.
- Sprinkle the frosting with andes baking bits instead of using melted chocolate.
- Use sprinkles instead of the melted chocolate.
MORE CHOCOLATE MINT RECIPES:
- Cookie Crunch
- Andes Mint Cookies
- Chocolate Mint Candy
- Oreo Mint Cookies
- Green Mint Chocolate Chip Cookies
- Mint Oreo Truffles
- Homemade Peppermint Patties
- Andes Mint Chocolate Chip Cookies
- Mint Truffle Kisses Cookies
COOKIE RECIPES TO TRY:
- Hershey Kiss Peanut Butter Cookies
- Chocolate Cookies with Powdered Sugar
- Cream Cheese Chocolate Chip Cookies
- Buttery Shortbread Cookies
CHOCOLATE COOKIES WITH MINT FROSTING
- 1 cup butter, softened to room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup butter, softened to room temperature
- 3 cups powdered sugar
- 3 Tbsp milk (more or less)
- 1/2 tsp peppermint extract
- pinch of salt
- 2-3 drops of green food coloring
- 1/3 cup semi sweet chocolate chips
- Cream butter and sugars in a large mixing bowl till fluffy. Beat in eggs and vanilla.
- In a small bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Stir into the wet ingredients just till combined.
- Roll dough into tablespoon sized balls. Place onto lightly greased or silpat lined cookie sheets.
- Bake at 350 for 9-10 minutes.
- Move to cooling racks and cool completely.
- For frosting: Beat soft butter, powdered sugar, milk, peppermint extract, and salt, together till smooth and creamy. Add food coloring and enough milk to get a spreadable consistency.
- Spread each cookie with mint frosting.
- Place chocolate chips on a ziplock bag and melt at 50% power in the microwave.
- Drizzle melted chocolate on top of the cookies.
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Amount Per Serving: Calories: 166Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 124mgCarbohydrates: 24gFiber: 0gSugar: 17gProtein: 1g