Fudgy Chocolate Mint Cookies

Chocolate Mint Cookies first showed up on my counter during a late-night baking session with my neighbor’s teenage son, Caleb, who needed a “cool” dessert for his school’s winter potluck.

We were flipping through old recipe cards, drinking mint tea, and he pointed out that the classic chocolate-mint combo reminded him of his grandma’s favorite candies.

The goal was simple: something rich and chocolatey with a clean peppermint finish and just a little drama. We ended up baking until midnight, layering frosting and ganache while his playlist ran on repeat.

Two days later, I brought the leftovers to my friend Alex’s game night. It was all card tables and laughter, and by the end, people were asking for “those mint cookies with the shiny tops.”

One friend even packed a few to-go with her matcha latte, and another confessed to hiding two in his coat pocket for later. That night was loud and chaotic and full of hot drinks, and somehow these cookies became the thing people remembered.

I’ve since made them for cookie boxes, post-dinner treats, and even one December birthday party where we added crushed candy canes on top.

These Chocolate Mint Cookies feel like winter in a bite fudgy, soft, cool, and deeply chocolatey, with just enough mint to balance every layer.

Short Description

Chocolate Mint Cookies are soft, fudgy chocolate cookies topped with mint buttercream and a glossy chocolate ganache, perfect for winter baking or holiday gifts.

Key Ingredients

For the Chocolate Cookies

• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 1¼ cups all-purpose flour (163 g)
• ⅓ cup unsweetened cocoa powder (30 g)
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Mint Frosting

• 1½ cups powdered sugar
• ½ cup unsalted butter, room temperature
• 1 tablespoon milk
• ½ to 1 teaspoon mint extract, to taste
• Green food coloring (optional)

For the Ganache

• ¾ cup semisweet chocolate chips (130 g)
• 1 tablespoon neutral oil (canola or coconut)

Tools Needed

• Hand mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper
• Cooling rack
• Small saucepan or microwave-safe bowl

Cooking Instructions

Step 1: Make the Cookie Dough
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Cream the butter and granulated sugar until light and fluffy.

Mix in the vanilla and egg until smooth.

Step 2: Add Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.

Step 3: Bake the Cookies
Roll the dough into 16 even balls and place on the baking sheets, spacing about 2 inches apart.

Bake for 8–10 minutes, until edges are set and centers look soft. Let cool on the baking sheet for 5 minutes, then transfer to a rack.

Step 4: Make the Mint Frosting
In a bowl, beat the powdered sugar, butter, milk, and mint extract until fluffy. Add a few drops of green food coloring if using.

Spread a small dollop of frosting on each cooled cookie. Place cookies in the freezer for 15 minutes to set.

Step 5: Finish with Ganache
Melt the chocolate chips with oil in a microwave or over a double boiler, stirring until smooth.

Spoon a bit of ganache over each chilled cookie, letting it gently drip over the sides. Let the cookies sit at room temperature until set.

Why You’ll Love This Recipe

Rich chocolate base with soft, fudgy texture

Cool mint buttercream adds a refreshing contrast

Glossy ganache makes them feel bakery-worthy

Easy to prep ahead in layers

Festive and perfect for gifting

Mistakes to Avoid & Solutions

Overbaking the cookies: They should look soft in the center when pulled from the oven. Let them finish setting as they cool.

Using too much mint extract: Start with ½ teaspoon and adjust. Too much can overpower the cookie.

Skipping the chilling step: Freezing helps the ganache set cleanly on the frosting.

Rushing the ganache: Stir until fully melted and smooth for a clean finish.

Stacking too soon: Allow cookies to fully set before packaging or stacking.

Serving and Pairing Suggestions

Serve with hot chocolate or mint tea

Stack in cookie boxes with parchment between layers

Pair with vanilla ice cream for a decadent dessert

Add crushed candy canes on top for extra holiday cheer

Perfect for cookie swaps, potlucks, or winter parties

Storage and Reheating Tips

Store in an airtight container at room temperature for 3 days

Keep in the fridge for up to 1 week for a firmer bite

Freeze in layers with parchment paper between for up to 2 months

Thaw at room temperature before serving

Do not microwave to reheat—let them come to temp naturally

FAQs

1. Can I use peppermint extract instead of mint extract?
Yes, but start with a smaller amount. Peppermint is stronger and can overpower quickly.

2. Do I have to use food coloring?
Not at all. It’s purely for a fun visual touch. The frosting tastes the same without it.

3. Can I skip the ganache?
You can, but the ganache adds a rich finish. Try drizzling instead of full coverage for a lighter option.

4. Why is my frosting runny?
Use room temperature butter, not melted. If too loose, add more powdered sugar 1 tablespoon at a time.

5. Can I double the recipe?
Yes! Just be sure to bake in batches and cool the trays between rounds to prevent spreading.

Tips & Tricks

Use a cookie scoop for evenly sized cookies

Let butter sit out for 30–45 minutes so it creams properly

Chill the frosting before spreading if it’s too soft

Use a spoon to swirl ganache for a decorative look

For extra minty flair, top with a mini mint candy or chocolate chip

Recipe Variations

Dark Chocolate Mint: Use dark chocolate chips for the ganache and add 1 tablespoon cocoa to the frosting.

Thin Mint-Inspired: Roll dough thinner and skip frosting, then dip the whole cookie in ganache.

Mint Mocha: Add ½ teaspoon instant espresso powder to the cookie dough.

Nutty Crunch: Sprinkle crushed toasted almonds on top of the ganache before it sets.

Dairy-Free: Use plant-based butter and dairy-free chocolate chips for all components.

Final Thoughts

Chocolate Mint Cookies bring together the richness of cocoa and the cool snap of mint in a way that feels playful but polished. Each layer adds something new the chewy base, the airy frosting, the smooth ganache—and the combination makes them perfect for festive gatherings or quiet baking days alike.

From game nights to school potlucks to snowy weekend projects, this cookie fits right in. The process is broken into steps you can pause between, and the results never fail to draw attention. If you’re craving something chocolatey with a little twist, this recipe delivers with both flavor and flair.