5 from 32 votes
Mint Chocolate Cookies with Mint Frosting
These Mint Chocolate Cookies with Mint Frosting feature a rich cocoa cookie infused with peppermint and topped with a creamy mint-flavored buttercream. The dough is chilled to help maintain the cookies' shape during baking, resulting in edges that crackle and a slightly soft center. The frosting is colored naturally and decorated with crushed candy canes, chopped Andes mints, and festive sprinkles. This combination highlights a refreshing mint flavor paired with deep chocolate, ideal for holiday baking or anytime a minty chocolate treat is desired.
Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins
Servings:
24
cookies
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- ⅔ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- 1 cup butter at room temperature
- 1 cup brown sugar packed
- ¾ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla
- ¼ teaspoon peppermint extract
- For the mint frosting:
- ¾ cup butter at room temperature
- 1 ½-2 cups powdered sugar amount varies depending on sweetness; for frosting
- ½ teaspoon peppermint extract
- 1-2 tablespoons milk to make the frosting creamy
- natural green food dye to color the frosting
- natural red food dye to color the frosting
- For toppings:
- candy canes crushed
- Andes mints chopped
- red sprinkles
- green sprinkles
Instructions
- Preheat the oven to 350 degrees F. Line a large baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1-2 minutes. Next, add in the egg, vanilla extract, peppermint extract and beat again until well combined smooth and creamy; about 30 seconds longer.
- Add in dry ingredients and mix on medium low until just combined. Cover and chill the dough in the refrigerator for 30 minutes.
- After chilling the dough, use a cookie scoop to grab about 2 tablespoonsful of dough, then roll dough balls and place on a cookie sheet, leaving at least 2 inches apart from one another.
- Bake for 10-12 minutes or until edges begin to set and crackle. Remove and allow cookies to cool for 5-10 minutes on the baking sheet before transferring to a wire rack to finish cooling. This is important to help the cookies set up and harden around the edges. Repeat with remaining dough.
- Once cookies have completely cooled, they are ready for frosting: in the bowl of an electric mixer, add the softened butter and powdered sugar and beat on high for 1 min. To make plain mint frosting: add in peppermint extract and 1 tablespoon of milk. Beat slowly at first, then increase speed to medium high. Frosting should be nice and creamy, if you want it extra creamy, add another teaspoon of milk and beat again.To make a red and/or green frosting: after beating together the butter, powdered sugar, peppermint extract, and milk, divide the frosting in half between two separate bowls. Add a few drops of green natural food coloring to one bowl, and red food coloring to the other bowl. Whisk the color into each bowl of frosting until well incorporated, adding more drops of food coloring until the desired color is reached.
- Frost cookies and then sprinkle with toppings of choice: crushed candy canes, chopped chocolate or Andes mints or red & green christmas sprinkles! Up to you. Makes approximately 24 cookies.
Cup of Yum
Notes
- Use vegan butter and dairy-free milk to make the cookies dairy free.
- Substitute gluten-free measure-for-measure flour for all-purpose flour to make gluten free cookies.
- The dough can be frozen to bake later; chill dough before freezing for best results.
- A flax egg may be used instead of a regular egg, but this has not been tested.