Yesterday we had peanut butter and today I bring you deliciously rich, dark chocolate, minty fresh cookies with a luscious mint frosting! It’s #AKCookieWeek day 4 and these mint chocolate cookies are here. to. party.
They seriously taste just like a peppermint patty or a mint oreo. I first made them as mint chocolate sandwich cookies but decided to dial it back a bit with just a frosted cookie.
Obviously, feel free to sandwich two of these babies together for an even more epic combo (I won’t tell).
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What you’ll need to make these mint chocolate cookies
We’re using regular flour, sugar & butter in these mint chocolate cookies, and the peppermint combo with rich dark chocolate is truly out of this world. Here’s what you’ll need to make them:
- Flour: you’ll need regular, all-purpose flour in these cookies.
- Cocoa powder: for that rich chocolate flavor, use a high quality, unsweetened cocoa powder.
- Baking staples: you’ll need baking soda & salt so that the cookies bake properly.
- Butter: we’ll be adding butter in both the cookies themselves and in the mint frosting.
- Sugars: we’re using both brown sugar and regular, granulated sugar to sweeten cookies. You’ll also need powdered sugar for the frosting.
- Eggs: you’ll just need one egg for the cookies.
- Extracts: a little vanilla and peppermint extract give these mint chocolate cookies the perfect flavor. You’ll add some peppermint extract to the frosting as well.
- Milk: feel free to use any milk you’d like to make the frosting nice and creamy.
- Frosting extras: I used natural green food dye in half of the frosting and a bit of red food dye for the other half to give it a festive look. This is optional but looks so cute.
- Toppings: I love topping these cookies with crushed candy canes, chopped up Andes Mints and red & green sprinkles. A fun activity for the kiddos!
I’d suggest sticking with the recipe as best as possible, but if you don’t have a few ingredients here’s what I suggest:
- Feel free to use vegan butter if you’d like to keep these dairy free. Use dairy free milk in the frosting as well.
- Instead of cocoa powder you can also use cacao powder.
- I haven’t tested these with a flax egg, but I think it would work just fine!
Can I make these gluten free?
Unfortunately, I would not suggest changing the flour in this recipe to make these mint chocolate cookies gluten free. Instead, try one of these delicious gluten free cookies:
How to make mint chocolate cookies
- Prep your pan. Add parchment paper to a large baking sheet and preheat the oven to 350 degrees F.
- Mix the dry ingredients. In a large bowl combine all of your dry ingredients and whisk until they’re well-combined.
- Beat together wet ingredients. In an electric mixer, start with the butter and sugar until they’re smooth and creamy, and then add your egg, vanilla & peppermint extract.
- Make your dough. Slowly beat the dry ingredients into the wet ingredients until just combined and your dough forms.
- Scoop & bake. Scoop about 1 tablespoon of dough with a cookie scoop, and place the dough balls 2 inches apart on your baking sheet. Then bake for 10 minutes.
- Cool & frost. While your cookies are cooling, make your mint frosting in your electric mixer (this is the natural food dye that I use!). Frost each cookie, top with your fav toppings and enjoy!
The fluffiest mint frosting
You’re going to LOVE the flavor of the cool, minty, fluffy frosting on these cookies. Here a few tips to ensure success with it:
- First, beat together the butter and powdered sugar for about 1 minute on high until combined.
- Then, add in your peppermint extract and 1 tablespoon of milk (if the frosting needs more moisture).
- Choose red or green food dye (this is the natural dye I use and love!) and beat in a few drops to the frosting. Feel free to adjust as you like if you want them more red or green!
- If you like a creamier frosting, simply add a bit more milk.
- Freeze the dough. To freeze the dough, simply roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the mint chocolate cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze the baked mint chocolate cookies. You can also freeze your baked mint chocolate cookies for later. Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy. You can freeze them with or without the frosting.
I know I’ll get lots of questions about the natural food dye I used — here is the link once more!
See how to make the mint chocolate cookies
More holiday cookies
I hope you love these amazing mint chocolate cookies! If you make them, be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Mint Chocolate Cookies with Mint Frosting
Wonderful mint chocolate cookies with peppermint extract, rich dark chocolate flavor and a delicious, colorful mint frosting. These easy mint chocolate cookies taste just like a peppermint patty! Top with crushed candies and sprinkles for a fun holiday cookie everyone will love.
- Dry ingredients:
all purpose flour
unsweetened cocoa powder
- Wet ingredients:
butter, at room temperature
packed brown sugar
- For the mint frosting:
butter, at room temperature
powdered sugar, depending on how sweet you like your frosting
milk, to make the frosting creamy
- Natural green food dye, to color the frosting
- Natural red food dye, to color the frosting
- For toppings:
- Crushed candy canes
- Chopped Andes mints
- Red & green sprinkles
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.
Use a cookie scoop to grab about 1 tablespoonful 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. Add in peppermint extract and 1 tablespoons of milk milk and if you’d like: a few drops of green or red natural food coloring (don’t do both or you’ll end up with blue frosting!). Beat slowly at first, then increase speed to medium high. Add more food coloring to reach your desired color of choice! Frosting should be nice and creamy, if you want it extra creamy, add another teaspoon of milk and beat again.
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.
Feel free to use vegan butter if you’d like to keep these dairy free. Use dairy free milk in the frosting as well.
Instead of cocoa powder you can also use cacao powder.
I haven’t tested these with a flax egg, but I think it would work just fine!
To freeze the dough: Roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the mint chocolate cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
To freeze the baked cookies: Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy. You can freeze them with or without the frosting.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats