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Recipes | Holidays & Seasons | Christmas | Chocolate Mint Cookies

Chocolate Mint Cookies

Author by on Updated on

5 from 12 votes
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. 
Cook Time 15 minutes
Total Time 35 minutes
Jump to Recipe
chocolate mint cookies on a plate

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. 

stack of chocolate cookies tied with twine

 

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.

wire rack of chocolate mint cookies drizzled with melted chocolate

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

labeled ingredients for cookies

Helpful baking tools:

chocolate mint cookies on plate with a bite out of it

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.

steps for making cookie dough

  1. 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.
  2. Roll balls to smooth then flatten with a flat bottomed drinking glass dipped in water.

steps for rolling cookie dough balls

  1. Bake cookies until tops and edges are dry to touch, about 13 minutes. Transfer baking sheets with cookies to racks; cool completely.
  2. 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.
  3. Line a jar or drinking glass with a zipper sandwich bag. Melt chocolate in the microwave and stir until smooth.

steps for drizzling chocolate

  1. Add chocolate to bag then remove from the jar. Squeeze out all the air and snip a corner of the bag off with scissors.
  2. 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.

chocolate mint cookies wrapped with bakers twine

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

chocolate mint cookies on a plate

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

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 It
Course: Desserts
Cuisine: American
Servings: 36 cookies
35 minutes
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

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.

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Amanda Davis

President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Comments

  11. Trisha says

    5 stars
    Great cookies Amanda, I’m having so much fun with SRC. Thank you for starting it up and putting in so much of your time and effort month after month!

    Reply
5 from 12 votes (7 ratings without comment)

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