Mint Chocolate Cookies
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These easy Mint Chocolate Cookies are frosted with melted white chocolate infused with peppermint extract. Perfect for holiday gatherings, cozy winter nights, or as a festive treat, these cookies promise a delightful soft cookie center with a minty, chocolatey finish!
Mint Chocolate Cookies Recipe
Delight in these mint chocolate cookies, a perfect treat for any chocolate lover! These rich, decadent cookies are topped with melted white chocolate, infused with peppermint extract, creating a refreshing burst of flavor.
They’re soft with a minty, chocolatey finish with every bite! Ideal for any mint chocolate fan!
I love how these homemade cookies are ideal for holiday gatherings, cozy winter nights, or as a festive treat!
Can I use fresh mint instead of peppermint extract?
Yes, you can use chopped fresh mint in place of peppermint extract for the cookies. Finely chop the fresh mint leaves and stir them into the melted white chocolate to infuse it with a natural mint flavor before decorating the cookies.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this mint chocolate cookie recipe!
Must Have Tools
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How to decorate cookies with melted chocolate?
To decorate cookies with melted chocolate, first melt the chocolate using a double boiler or microwave until smooth. Ensure cookies are fully cooled before decorating. Use a spoon to apply the chocolate, and allow it to set at room temperature or in the refrigerator for a quick set, creating a rich, attractive finish on your cookies.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Use Cold Butter: Use cold butter straight from the fridge for best results. A stand mixer with a paddle attachment is ideal for handling cold butter, but an electric hand mixer at a slow speed can also be used.
- Uniformity: Use a cookie scoop or a tablespoon to ensure all your cookies are the same size. This helps them bake evenly and finish at the same time. I have provided the exact measurements in grams and ounces in the recipe card.
How to store mint chocolate cookies
Store: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
Freeze: For longer storage, freeze the cookies in a sealed container for up to 3 months. To enjoy, thaw them at room temperature for a few hours before serving.
Best mint chocolate recipes
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Mint Chocolate Cookies
Ingredients
Chocolate Cookies
- 1 1/2 cups (180g / 6.35 oz.) all-purpose flour, scoop & leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 80 g unsalted butter, straight from the fridge, see notes
- 1/2 cup granulated sugar
- 1 large egg
- 2 Tbsp whole milk
Mint White Chocolate Topping
- 200 g white chocolate bar/block
- 1 tsp peppermint extract
Instructions
Chocolate Cookies
- Preheat Oven & Prep Pan: Preheat your oven to 180ºC (356ºF). Line a baking sheet with parchment paper and set aside.
- Combine Dry Ingredients: In a medium size mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use electric beaters or a stand mixer with the paddle attachment, add the butter and beat it briefly to break it up, then add sugar and cream together on medium-high speed for 1 minute until light and creamy.
- Incorporate Egg: Add the egg and beat for 15 seconds on medium speed.
- Add Dry Ingredients & Milk: Add the flour cocoa mixture along with the milk and beat on low speed just until the dry ingredients are incorporated and a soft crumbly dough forms, ensuring not to overmix to keep the cookies tender.
- Chill the Dough: Place the bowl with the cookie dough inside into the refrigerator to chill for 20 minutes.
- Shape Cookies: Scoop one tablespoon of the dough (about 25g) and roll each scoop into a ball and flatten with the palm of your hand on the prepared baking sheet. Repeat with the remaining cookie dough, leaving a gap between each cookie.
- Bake: Bake for 10-12 minutes, or until the cookies are set and peel away easily from the parchment paper.
- Cooling: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Mint White Chocolate Topping
- Melt Chocolate: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add white chocolate to the bowl and melt slowly over low heat, stirring occasionally to ensure even melting. Alternatively, melt the chocolate in the microwave.
- Add Peppermint: Once the chocolate is completely melted, stir in the peppermint extract and mix thoroughly. Turn off the heat.
- Coat Cookies: Using a teaspoon, spoon the melted chocolate onto each cooled cookie, spreading it out to cover the surface. Place cookies on a wire rack to set at room temperature or place in the refrigerator to speed up the setting process. Enjoy!
Notes
- Butter Straight from the Fridge: Use cold butter straight from the fridge for best results. A stand mixer with a paddle attachment is ideal for handling cold butter, but an electric hand mixer at a slow speed can also be used.
- Store: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
- Freeze: For longer storage, freeze the cookies in a sealed container for up to 3 months. To enjoy, thaw them at room temperature for a few hours before serving.
Nutrition
