Chocolate Mint Cookies

Chocolate mint cookies with pretty chocolate drizzles make for a wonderful dessert any time of year. They are easy to make and are great for Christmas cookie exchanges too! I like to bundle these with my chocolate peanut butter cookies and some mint cheesecake brownies for the holidays. 

Chocolate Mint Cookies Recipe

Chocolate and mint go beautifully together in these soft little cookies. After the drizzled topping has dried, you can stack them and wrap in baker’s twine for a fun gift. These cookies are also great for St. Patrick’s Day!

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Baking Tips

• Remember that softened butter doesn’t mean melted. Take your butter from the refrigerator 20 minutes before starting your recipe.
• For best results, take your eggs out at the same time as the butter.
• I prefer to use a higher quality chocolate like Ghirardelli for the drizzles as it melts better.

Ingredients for Chocolate Mint Cookies

• Dry ingredients: all-purpose flour, unsweetened cocoa powder, salt
• Wet ingredients: unsalted butter, peppermint extract, vanilla extract, sugar, egg
• Garnish/Decoration: bittersweet chocolate

Helpful baking tools:

• Cookie scoop
• Insulated baking sheets
• Silicone baking mats
• Wire cooling rack

How to Make Chocolate Mint Cookies

First, start by preheating your oven to 350 degrees F. Next, line two insulated baking sheets with parchment paper or silicone baking mats.

1. Whisk flour, cocoa powder, and salt in medium bowl to blend and set aside.
2. Using an electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar gradually. Add egg and beat until blended.
3. Add dry ingredients and beat just until blended.

4. Use a cookie scoop to get uniform balls of dough. Place rounds on prepared baking sheets, spacing 1 inch apart. They don’t expand much, so you can fit quite a few on one sheet.
5. Roll balls to smooth then flatten with a flat bottomed drinking glass dipped in water.

6. Bake cookies until tops and edges are dry to touch, about 13 minutes. Transfer baking sheets with cookies to racks; cool completely.
7. Scoot cookies together so they are all lined up and touching. Place a piece of waxed paper under the cooling rack to catch chocolate drips.
8. Line a jar or drinking glass with a zipper sandwich bag. Melt chocolate in the microwave and stir until smooth.

9. Add chocolate to bag then remove from the jar. Squeeze out all the air and snip a corner of the bag off with scissors.
10. Use your piping bag to drizzle all the cookies back and forth in one direction, and then repeat in the other direction to get a criss-cross effect. Let chocolate harden. Place cookies in the refrigerator to speed this process.

I hope you love these chocolate mint cookies as much as we do. It’s hard to keep them in the house, so don’t ask me how long they will keep for! ;)

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Other mint-flavored recipe ideas

• Mint Chocolate Lasagna
• Mint Chocolate Chip Ice Cream
• Mint Shamrock Shake
• Chocolate Mint Brownies
• Grasshopper Pie

Chocolate Mint Cookies

Chocolate and mint go beautifully together in these soft little cookies. After the drizzled topping has dried, you can stack them and wrap in baker's twine for a fun gift. 

5 from 12 votes

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Course: Desserts

Cuisine: American

Servings: 36 cookies

35 minutes mins

Calories: 108

Author: Amanda Davis

Ingredients

• ▢ 1 ½ cups all purpose flour
• ▢ ¾ cup unsweetened cocoa powder about 2.8 ounces
• ▢ ¼ teaspoon salt
• ▢ ¾ cup unsalted butter softened
• ▢ ¾ teaspoon peppermint extract
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup sugar
• ▢ 1 large egg
• ▢ 6 ounces bittersweet chocolate chopped

Things You'll Need

• ▢
  Cookie scoop
• ▢
  Insulated baking sheets
• ▢
  Silicone baking mat
• ▢
  Wire cooling racks

Before You Begin

• Remember that softened butter doesn't mean melted. Take your butter from the refrigerator 20 minutes before starting your recipe. 
• For best results, take your eggs out at the same time as the butter.
• I prefer to use a higher quality chocolate like Ghirardelli for the drizzles as it melts better. 

Instructions

• Preheat to 350°F. Line 2 baking sheets with parchment paper.
• Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar gradually. Add egg and beat until blended. Add dry ingredients and beat just until blended.
• Use a cookie scoop to get uniform balls of dough. Place rounds on prepared baking sheets, spacing 1 inch apart. They don’t expand much, so you can fit quite a few on one sheet.
• Roll balls to smooth then flatten with a flat bottomed drinking glass dipped in water.
• Bake cookies until tops and edges are dry to touch, about 13 minutes. Transfer baking sheets with cookies to racks; cool completely.
• Scoot cookies together so they are all lined up and touching. Place a piece of waxed paper under the cooling rack to catch chocolate drips.
• Line a jar or drinking glass with a zipper sandwich bag. Melt chocolate in the microwave and stir until smooth.
• Add chocolate to bag then remove from jar. Squeeze out all the air and snip a corner of the bag off with scissors.
• Use your piping bag to drizzle all the cookies back and forth in one direction, and then repeat in the other direction to get a criss-cross effect. Let chocolate harden. Place cookies in the refrigerator to speed this process.

Nutrition

Serving: 1cookie | Calories: 108cal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 20mg | Potassium: 63mg | Fiber: 1g | Sugar: 7g | Vitamin A: 129IU | Calcium: 8mg | Iron: 1mg

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This post originally appeared here on Sep 12, 2011.