Chocolate Mint Cookies with Mint Frosting

Chocolate mint cookies bring together a clear, source-backed method and a finished dish worth sharing. This version follows the measured ingredients and ordered steps in the recipe card, so the preparation stays focused from the first mix to the final serving. Use the overview below to organize the work, then follow every listed step in sequence for the intended texture, structure, and finish.

What This Recipe Is

These cookies pair a soft cocoa base with mint frosting and a thin chocolate topping that firms as it rests.

Why This Recipe Works

Room-temperature butter supports an even dough, while chilling the frosted cookies helps the melted chocolate stay neatly on top.

How to Make chocolate mint cookies

This method makes 16 cookies. Prepare the measured ingredients first, then keep the steps in the exact order shown.

Ingredients

• ½ cup unsalted butter Preparation: room temperature
• 1 cup granulated sugar Preparation: 200 grams
• 1 teaspoon vanilla
• 1 large egg Preparation: room temperature
• 1¼ cups flour Preparation: 163 grams) fluffed and levelled
• ⅓ cup unsweetened cocoa powder Preparation: 30 grams
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups powdered icing sugar
• ½ cup unsalted butter Preparation: room temperature
• 1 tablespoon milk
• ½-1 teaspoon mint extract Preparation: depending on your tastes
• green food coloring Preparation: optional Optional
• ¾ cup semisweet chocolate chips or chopped chocolate Preparation: 130 grams
• 1 tablespoon oil

Instructions

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
• Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
• Roll into 16 1¾" balls (a little bigger or smaller is fine). 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.
• 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.
• 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).

Serving Suggestions

Serve the cookies after the chocolate is firm and the centers have returned to room temperature.

Recipe-Specific Tips

Freeze the frosted cookies for the full 15 minutes before spooning on the chocolate so the topping sets cleanly instead of running over the edges.

Optional Variation

For an optional variation already supported by the recipe, leave the frosting white by omitting the optional green food coloring.

Storage and Reheating

Keep the finished cookies in a covered container in a cool place. Separate layers to protect the frosting and chocolate surface.

Chocolate cookies with mint frosting

These cookies pair a soft cocoa base with mint frosting and a thin chocolate topping that firms as it rests.

Can This Recipe Be Prepared Ahead?

Complete only the stages that can be stored safely, then finish or reheat as described above without changing the ingredient list.

Frequently Asked Questions

Should the ingredient amounts be changed?

No. Keep the blueprint amounts for the stated yield.

Can the steps be completed out of order?

No. The order controls preparation, cooking, cooling, and finishing.

What is the expected yield?

The recipe yields 16 cookies.

Is the variation required?

No. It is optional and does not change the primary recipe.

Final Result

Follow the measured list and exact sequence above for a dependable batch of chocolate mint cookies with the intended finish.

Chocolate Mint Cookies with Mint Frosting

Bake chocolate mint cookies with soft cocoa centers, creamy mint frosting, and a crisp chocolate topping. This festive dessert makes 16 cookies.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Ingredients

• ½ cup unsalted butter room temperature
• 1 cup granulated sugar 200 grams
• 1 teaspoon vanilla
• 1 large egg room temperature
• 1¼ cups flour 163 grams) fluffed and levelled
• 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 depending on your tastes
• green food coloring optional
• ¾ cup semisweet chocolate chips or chopped chocolate 130 grams
• 1 tablespoon oil

Instructions

 

Instructions

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
• Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
• Roll into 16 1¾" balls (a little bigger or smaller is fine). 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.
• 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.
• 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).