If you love the classic flavor combination of rich chocolate and refreshing mint, this is the only cookie recipe you will ever need. These Chocolate Mint Cookies feature a soft, fudgy chocolate base topped with a creamy, homemade mint buttercream and a decadent dark chocolate drizzle.
Love Cookies with Frosting? Try Salted Caramel Frosted Cookies and Lofthouse Cookies next.
Soft & Chewy Chocolate Mint Cookies (Better Than Thin Mints)
These Chocolate Mint Cookies are THE ultimate upgrade to a Girl Scout Thin Mint-but soft, pillowy, and completely homemade. Whether you are filling your holiday cookie tins, looking for a St. Patrick's Day treat (I also made 4 Ingredient Lucky Charm Bars and Green Cupcakes), or just craving chocolate-mint flavor, these cookies are guaranteed to become a family favorite.
Why You'll Love This Recipe
- Melt in Your Mouth Brownie Like Texture: Unlike crunchy store-bought versions, these cookies have a soft, brownie-like center with slightly crisp edges.
- Freezer Friendly: These cookies freeze beautifully, making them perfect for Christmas baking prep or gifting.
- No Chill Time: You can bake the chocolate base immediately, though a short chill helps if you prefer a thicker cookie.
Chocolate Mint Cookies Ingredients
- Butter (Salted Sweet Cream): Using salted butter balances the sweetness perfectly. Tip: It must be at room temperature to cream properly with the sugar.
- Powdered Sugar & Light Brown Sugar: Powdered sugar for the frosting, while light brown sugar adds moisture and chewiness due to its molasses content.
- Eggs: Provide structure and richness. Like the butter, these should be at room temperature to ensure a smooth, well-emulsified dough.
- Flour (All-Purpose): The structure of the cookie. Be careful not to pack it into the cup; spoon and level it to avoid dry cookies.
- Unsweetened Cocoa Powder: This gives the deep, dark chocolate look and taste. But you can definitely use any kind of cocoa powder for chocolate mint cookies.
- Chocolate Chips: I prefer to use semi-sweet chocolate chips, but you can use milk or dark chocolate as well. For an extra aesthetic look, melt some extra chocolate and drizzle it over the top of your cookies.
- Baking Soda: The leavening agent that helps the cookies rise and spread just enough.
- Salt: Essential for cutting through the sugar and making the chocolate taste more "chocolatey."
- Butter: Softened butter is the base of our fluffy frosting.
- Powdered Sugar: Sweetens and thickens the frosting into a pipeable consistency.
- Peppermint Extract: Use high-quality peppermint extract (not mint extract, which can taste like spearmint toothpaste) for that classic candy flavor.
- Green Food Coloring: Optional, but a few drops of Neon Green Food Coloring will give the frosting that signature minty look. You don't need very much food coloring. A little bit goes a very long way and will give you a lighter more minty color. We don't want a very saturated green color.
How to Make Chocolate Mint Cookies
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Make Cookie Dough
Combine the butter and chocolate chips in a large microwave-safe mixing bowl. Melt your ingredients together until smooth.
Add the brown sugar and whisk until it is fully combined with the melted chocolate mixture.
Whisk in the egg until thoroughly incorporated.
Gently whisk in the cocoa powder, flour, baking powder, and baking soda.
2. Make Cookie Balls
Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet.
3. Bake
Bake for 11 minutes and then let your cookies cool on the counter for 30 minutes while you prepare your frosting.
4. Make Frosting and Spread over the Cookies
Whisk the butter, powdered sugar, and food coloring together in a large mixing bowl until smooth and creamy. Use a piping bag or spatula to spread the frosting over the tops of your cookies.
5. Drizzle with Chocolate
If desired, melt a little extra chocolate and drizzle it over the cookies. Enjoy!
Chocolate Mint Cookies
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Equipment
- baking sheet
- parchment paper (or a silicone mat)
- Sturdy spoon
- cookie scoop
Ingredients
Cookies
- ½ cup salted butter
- 1 cup semi-sweet chocolate chips
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon peppermint extract
- ⅓ cup cocoa powder
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Frosting
- ½ cup salted butter softened
- 1½ cups powdered sugar
- ½ teaspoon green food coloring
Instructions
- Preheat your oven to 350°F.
- Make your cookie dough. Combine the butter and chocolate chips in a large microwave-safe mixing bowl. Melt your ingredients together until smooth.
- Add the brown sugar and whisk until it is fully combined with the melted chocolate mixture. Whisk in the egg until thoroughly incorporated.
- Gently whisk in the cocoa powder, flour, baking powder, and baking soda. Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet. Bake for 11 minutes and then let your cookies cool on the counter for 30 minutes while you prepare your frosting.
- Whisk the butter, powdered sugar, and food coloring together in a large mixing bowl until smooth and creamy. Use a piping bag or spatula to spread the frosting over the tops of your cookies. If desired, melt a little extra chocolate and drizzle it over the cookies. Enjoy!
Tips for Success
- Measure Flour Correctly: The #1 reason for dry cookies is too much flour. Do not scoop directly with the measuring cup. Instead, fluff the flour, spoon it into the cup, and level it off with a knife.
- Room Temperature Ingredients: Cold eggs or butter can cause the batter to curdle or the cookies to not spread correctly. If you forgot to take them out, place eggs in a bowl of warm water for 5 minutes.
- Don't Overbake: The cookies should look slightly underdone in the center when you pull them out. If they look completely dry in the oven, they will be hard once cooled.
- Cookies Must Be Cool Before Adding Frosting: Give your cookies plenty of time to cool down before you top them with the buttercream frosting. If your cookies are too warm then the frosting can slide right off your cookies. Patience is key!
What Kind of Green Should I Use?
I used Neon Green Food Grade coloring. It's easy to use vibrant food grade non-fading food coloring.
How Big Are the Cookie Balls?
About 1 ½ Tablespoon: I used a #40 cookie scoop for this recipe. However, you can also use a large spoon. You want your cookie dough balls to be about 1 ½ tablespoon.
Serving Suggestions
You can leave these cookies plain or garnish them with flakey sea salt or fresh mint leaves.
Variations & Substitutions
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend (like King Arthur or Bob's Red Mill). Ensure your baking soda and cocoa are certified GF.
- Andes Mint Topping: Instead of a chocolate drizzle, chop up Andes Mints and sprinkle them over the wet frosting for extra crunch.
- Double Chocolate: Add a ½ cup of mini chocolate chips to the dough for a triple-chocolate experience.
- Sandwich Cookies: Instead of frosting the top, pipe the mint filling between two chocolate cookies to make a whoopie pie or sandwich style treat.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can make the cookie dough and chill it in the refrigerator for up to 3 days before baking. You may need to let it sit on the counter for 10 minutes to make it soft enough to roll.
Why is my mint frosting gritty?
Gritty frosting usually means the powdered sugar wasn't mixed enough or the butter was too cold. Be sure to beat the butter and sugar for at least 3-4 minutes on high speed to dissolve the sugar completely.
Can I use fresh mint instead of extract?
I don't recommend it for this recipe. Fresh mint leaves add water content that can break the buttercream emulsion, and the flavor is more "herbal" than the classic "candy" mint flavor you expect in a dessert cookie. Stick to peppermint extract.
Storage and Leftovers
- Counter: Store in an airtight container at room temperature for up to 4 days. Because of the frosting, keep them in a cool spot away from direct sunlight.
- Fridge: For best results, store in the refrigerator for up to 1 week. This keeps the frosting firm and the cookie fudgy.
- Freezer: These are excellent for freezing!
- To Freeze: Place finished cookies in a single layer on a baking sheet to freeze solid (about 1 hour). Then, transfer them to a freezer-safe bag or container with parchment paper between layers. They last up to 3 months. Thaw on the counter for 30 minutes before eating.
Melissa says
Love mint and chocolate combination. These cookies are soooo good with frosting like that!