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:
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.
- Whisk flour, cocoa powder, and salt in medium bowl to blend and set aside.
- 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.
- 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 the 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.
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
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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
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
This post originally appeared here on Sep 12, 2011.
Amanda Davis
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sara says
YUM! These cookies look so yummy…chocolate and mint, so good! :)
Jaida says
Amanda,
Looking at these is making my mouth water!! I love chocolate and mint together, and these look wonderful!!
Susie says
The drizzle melting in the baggie, in the jar, in the micro….love that idea! And chocolate and mint? Heck there is no way this could have turned out bad!
Melissa@IWasBornToCook says
Gorgeous! And I’m sure they’re delicious, too!
Carolyn says
Amanda, these look phenomenal. I adore chocolate and mint together!
Holly says
Good morning and Happy Reveal Day! I really was super excited that I had your blog this week and I’m SO happy that I could make your day with that post. It was seriously fun to browse through here! I absolutely LOVE your new look here too by the way – the colors are so bright and fresh and fun!
As for these cookies, I have to tell you, Aidan would probably go nutso over them. He is seriously into the chocolate/mint combination lately. He wants “grasshopper” everything so I’ll bet these would be a big hit! I’m bookmarking them for a lunch box treat soon.
Thanks for all you do Amanda!
Hugs,
Holly
Noelle says
These look amazing! YUM!
peggy says
These sound so good! The mint and chocolate combo is definitely a favorite in our house =)
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Beautiful! I’m so glad Angela shared your cookies on Facebook. I really like the fact that you used a scoop instead of the log method. My logs always end up more as ovals after I cut them anyhow. I like the more rounded corners. My family will adore mint chocolate (I’m not a chocolate lover, so what I bake, they eat). Thanks for choosing this recipe and sharing it with us.
Renée J. (RJ Flamingo) says
Love how your version turned out, Amanda! Though I take great pains to mention that this was not *my* recipe, but Bon Appétit’s, and all the cookie doughs that year were sticky! But you definitely proved that piping the chocolate drizzle is the right way to go – they look fabulous!
Angie @ Bigbearswife says
mmmmmm love Chocolate and Mint together! great looking cookies!
Katherine Martinelli says
Yum, I also love mint anything! Thanks for hosting another awesome SRC!!
Katrina says
Mmm, mint! They look great! You ARE on a mint kick. Now I need to try these cookies WITH your ice cream!
Astrid says
Oh I love mint & chocolate and your cookies look to die for! YUM!
Fallon says
Love the new website!!
The cookies remind me of a girl scout cookie, flavor wise. They sound delicious. I’m missing the SRC so much :( I hope I can get back into it soon. Things are just dwindling down before I move back now.
Anne @ Quick and Easy Cheap and Healthy says
I love how you drizzled them with chocolate. They look so yummy!
Tami says
MMM! In my opinion, you can’t beat the combo of mint and chocolate. My kids would go crazy over this recipe.
Winnie says
Great looks cookies Amanda…I adore chocolate with mint. Ps congrats on your migration to wordpress- can’t believe you did it by yourself- I am so impressed!
Lesa @Edesia's Notebook says
Wow, Amanda, those are beautiful! Great job!
Marie Iannotti says
Chocolate/mint is one of my favorite pairings. What a great way to start the week. My kitchen is going to smell incredible. Thanks.