How to jazz up sugar cookies?

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's . Add these after blending your butter and egg into the sugar cookie mix.

Who made mystic mint cookies?

They are exactly like the Mystic Mints of the 1970s, which my sister and I used to devour. (I found a Facebook page that is hoping to get enough "likes" to urge Nabisco to start making them again.)

What to add to sugar cookie mix to make it better?

How do I make a sugar cookie mix taste better? Use flavored water, add some flavor extract, stir in some sprinkles or baking chips, or broken up candy canes, roll in sugar before flattening and baking.

How to spruce up sugar cookie mix?

Whether using your favorite recipe or pre-made, you can easily spruce up your sugar cookie dough into gourmet treats by adding nuts, chocolate chips, citrus zest, toffee bits, extracts, or spices.

Why did Nabisco stop making marshmallow sandwich cookies?

My husband and I thought we were the only ones left who remembered these wonderful cookies from our childhood. They were two vanilla wafers and sandwiched between them was a yummy marshmallow. No jelly or other stuff. We also contacted Nabisco and they said it was out of production due to poor sales .

Who invented mint chocolate flavor?

Mint chocolate chip ice cream was invented in 1973 by culinary student Marilyn Ricketts while studying at South Devon College in England. She entered a competition to provide an ice cream dessert for Princess Anne's wedding to Captain Mark Phillips at Westminster Abby. The desert was originally named Mint Royale.

How to jazz up store bought sugar cookie dough?

This is another really easy store-bought sugar cookie dough hack. Take a lined baking sheet and dump out sprinkles--a lot of them. Roll your cookie dough log in the sprinkles, slice, and bake as directed. For extra color, you can mix in jell food coloring.

How do you make store-bought sugar cookie dough taste better?

Add brown sugar Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.

What is the easiest way to decorate sugar cookies?

My favorite way to decorate sugar cookies—especially for holidays and special occasions—is by using royal icing . The secret to getting precise lines, dots, and other details with royal icing is using a squeeze bottle.

What should I use to decorate sugar cookies?

One of our all-time favorite ways to decorate sugar cookies is by flooding them with royal icing . Want to try the technique for yourself? Start by baking up a batch of Food Network Magazine's basic sugar cookies and making around 2 1/4 cups worth of basic royal icing.

Chocolate Mint Cookies - The Recipe Rebel (2024)

The Recipe Rebel / Desserts / Cookies

written by Ashley Fehr

4.91 from 11 votes

Prep Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 16 cookies

Jump to Recipe

Last updated on January 26, 2024

This post may contain affiliate links. For more information, please see our disclosure policy.

Chocolate Mint Cookies have a chewy chocolate cookie base and a thick and creamy mint frosting, topped with a rich chocolate ganache to finish. They are a showstopper and a hit on every Christmas cookie tray!

Chocolate Mint Cookies - The Recipe Rebel (2)

Ingredients Needed:
How to Make Mint Chocolate Cookies
Mint Chocolate Cookies FAQs
Tips and Notes
Chocolate Mint Cookies Variations
Serving Suggestions
More Amazing Cookie Recipes To Try
Chocolate Mint Cookies Recipe

These Mint Chocolate Cookies one of my new favorite Christmas cookies, featuring one of our favorite flavor combinations: mint and chocolate!

I’m lucky enough that our whole family is mint-obsessed, so we are all thrilled when a batch of these makes an appearance (although it does mean I have to share…).

They’re based off of myMom’s Double Chocolate Cookiesrecipe for the base, with theseFudgy Mint Chocolate No-Bake Cookies as my other inspiration.

These cookies make a great edible gift for mint chocolate lovers too; they’re like Andes Mints but in chewy chocolate cookie form.

With the vibrant green color in the frosting, these cookies are perfect for St. Patrick’s Day and around Christmas time.

You can customize this recipe to suit your preferences, whether that’s using a different kind of extract or a different kind of chocolate.

For more amazing desserts with mint and chocolate flavors, try myMint Chocolate Chip Ice Cream,No Bake Mint Chocolate Bars,Mint Chocolate Truffles Recipe, and theseFudgy Mint Chocolate No Bake Cookies!

Ingredients Needed:

Chocolate Mint Cookies - The Recipe Rebel (3)

Butter:use unsalted butter to ensure your cookies are rich and chewy, and also in the frosting to give it a creamy texture. If you only have salted butter, you may want to halve or omit the added salt.
Sugars:granulated white sugar will sweeten the cookies and give them a chewy texture. Powdered sugar adds sweetness and structure to the frosting.
Extracts:vanilla extract adds a warm sweetness to the cookies, balancing the chocolate flavor. The mint extract gives the frosting that fresh mintflavor.
Egg:to bind the ingredients together.
Flour:use all-purpose flour for these cookies.
Unsweetened Cocoa Powder:to give the cookie base a rich chocolate flavor.
Baking Soda and Salt:to help the cookies rise and enhance all the flavors.
Milk:to aid the consistency of the frosting.
Green Food Coloring:use food coloring to achieve that greatgreen color for the frosting. This is optional, and you can skip it if you like.
Semisweet Chocolate Chips:for the base of the chocolate ganache. You can use chopped chocolate instead of chips if you prefer.
Oil:to make the ganache spreadable.

How to Make Mint Chocolate Cookies

These cookies are full of chocolate and minty flavor! Full instructions are included in the recipe card below.

Cream butter and sugar: Cream the butter and granulated sugar until smooth.
Add vanilla and egg: Add the vanilla and egg and beat until combined.

Chocolate Mint Cookies - The Recipe Rebel (4)

Chocolate Mint Cookies - The Recipe Rebel (5)

Add dry ingredients: Add the flour, cocoa powder, baking soda, and salt, and mix until a dough forms.
Make cookies: Bake cookie dough balls into cookies, then let them cool.

Chocolate Mint Cookies - The Recipe Rebel (6)

Chocolate Mint Cookies - The Recipe Rebel (7)

Add frosting: Make green frosting, then top the cookies with an even layer. Let them chill in the freezer.
Add chocolate ganache: Make the chocolate ganache and spoon it over frozen cookies. Serve or leave at room temperature to thaw completely.

Chocolate Mint Cookies - The Recipe Rebel (8)

Chocolate Mint Cookies - The Recipe Rebel (9)

Mint Chocolate Cookies FAQs

Can I make Mint Chocolate Cookies without the food coloring?

The green food coloring is optional here and is only used to give the frosting a green color. The cookies will still have a rich chocolate flavor and minty taste without it. You can even use another color with another flavor extract if you prefer!

Can I freeze the cookie dough balls for later use?

Absolutely! Freeze the cookie dough balls in a single layer on a prepared baking sheet, and once frozen, transfer them to a freezer bag. They can be baked frozen; just add a couple of extra minutes to the baking time.

How do I store Mint Chocolate Cookies?

Once the cookies have cooled completely on a wire rack, store them in an airtight container in the refrigerator or in the freezer. The cookies will last up to a week in the refrigerator or up to 2 months in the freezer. Flash-freeze the cookies on a baking tray, then store them in a Ziploc bag with parchment paper in between each one so they don’t stick together.

Chocolate Mint Cookies - The Recipe Rebel (10)

Tips and Notes

Electric Mixer.The easiest way to make cookies is to mix the cookie dough in the bowl of a stand mixer. A hand mixer can also be used, but may have a tougher time with the thick dough.
Room-temperature ingredients.To achieve the perfect chewy and gooey cookie texture, ensure that your butter and egg are at room temperature before mixing.

Chocolate Mint Cookies Variations

Swap the chocolate.Use dark chocolate or white chocolate chips, depending on your preference for the topping.
Swap the extract.Peppermint extract and spearmint extract will give you a different flavor for these cookies, so experiment and use your favorite! You can also use almond, orange, caramel, strawberry or any other kind of extract you have.
Food coloring.While green food coloring gives a festive touch to these cookies, feel free to experiment with different colors or leave the coloring out altogether.

Chocolate Mint Cookies - The Recipe Rebel (11)

Serving Suggestions

These Mint Chocolate Cookies pair wonderfully withMint Chocolate Chip Ice Cream, andNo Churn Chocolate Ice Cream, enhancing the minty and chocolatey flavors for an indulgent dessert.

A glass of milk is always a classic choice to pair with cookies too, or try myCold Brew Coffeefor an afternoon pick-me-up!

More Amazing Cookie Recipes To Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Chocolate Mint Cookies

Toffee Shortbread Cookies

Pin this recipe to save for later

Pin this recipe to your favorite board

Chocolate Mint Cookies

written by Ashley Fehr

4.91 from 11 votes

Mint Chocolate Cookies have a chewy chocolate cookie base, a thick and creamy mint frosting, and are topped with a rich chocolate ganache to finish.

Save

Review

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Cooling time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Cuisine American

Course Dessert

Servings 16 cookies

Calories 295cal

Ingredients

Chocolate Cookies

▢ ½ cup unsalted butter (room temperature)
▢ 1 cup granulated sugar (200 grams)
▢ 1 teaspoon vanilla
▢ 1 large egg (room temperature)
▢ 1¼ cups flour (163 grams) fluffed and levelled
▢ ⅓ cup unsweetened cocoa powder (30 grams)
▢ ½ teaspoon baking soda
▢ ¼ teaspoon salt

Frosting

▢ 1½ cups powdered icing sugar
▢ ½ cup unsalted butter (room temperature)
▢ 1 tablespoon milk
▢ ½-1 teaspoon mint extract (depending on your tastes)
▢ green food coloring (optional)

Ganache

▢ ¾ cup semisweet chocolate chips or chopped chocolate 130 grams
▢ 1 tablespoon oil

US Customary – Metric

Instructions

Chocolate Cookies

Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
Let cool for 10 minutes before removing from the pan to cool completely.

Mint Frosting

In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.
See Also
Oat Milk Chocolate Pudding Recipe

Chocolate Ganache

In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).

Notes

Ingredients and Substitutions:

Dairy-free: you can make this recipe with hard vegan margarine and dark chocolate to make the recipe dairy-free.
Gluten-free: you can use gluten-free oat flour to make this recipe gluten-free, just ensure there has been no cross-contamination.
Whole wheat: I often make this cookie recipe with 100% whole wheat flour and no one ever notices – it’s a great way to pack in extra fibre!
Frosting: obviously, we love chocolate and mint and that’s why we use mint extract. However, any flavor of extract will work here! Feel free to experiment with the flavor of these cookies.

Storage:

Store:Once the cookies have cooled completely on a wire rack, store them in an airtight container in the refrigerator or in the freezer. They can sit at room temperature for an hour or two, but we don’t want the chocolate or frosting to get too warm. The cookies will last up to a week in the refrigerator, or up to 2 months in the freezer. Flash-freeze the cookies on a baking tray, then store them in a Ziploc bag with parchment paper in between each one so they don’t stick together.

Nutrition Information

Keywords chocolate mint cookies

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Nancy says
March 11, 2024 at 7:24 pm
Could you uses Andes candies somewhere in this recipe
Reply
- The Recipe Rebel says
  March 17, 2024 at 9:02 pm
  Hi Nancy! Maybe in the cookie dough but I haven’t tested it myself, so it would be hard to say for sure. If you decide to try it, let me know how it goes!
  Reply
Mema says
February 23, 2024 at 8:07 pm
Made these twice now and so yummy! Followed the recipe exactly and put in the refrigerator to chill while I preheated the oven. Cookies keep their shape and turn out perfect.
Reply
Marleen Wild says
December 21, 2023 at 12:00 am
I am wondering about the nutrition information on this cookies, is that per cookie or for the whole recipe?
Reply
maryann says
December 20, 2023 at 3:59 pm
I made today, but haven’t tasted yet so I’m not gonna rate until I’ve tasted the finished product. Just wanted to share that the cookies are HUGE! A very big spread occurs with these cookies while baking. I think I’ll try refrigerating dough balls prior to baking next time. I don’t find the mint buttercream to be too minty – but i did use peppermint extract and i always approach with caution. I may have used a scant half tsp of flavoring. But I feel like it was subtle but present.
Reply
Carrie says
December 18, 2023 at 9:04 am
I love chocolate and mint so I was very excited to make these! Came together easily and the cookie is delicious. The frosting wasn’t my preference (reminded me of toothpaste!) but that’s just my take! Added vanilla extract to the frosting as well to give it a more mild vanilla mint flavor (used just half a tsp of mint and found it very overpowering) Might have preferred peppermint extract. Otherwise a great recipe. Friends and family still enjoyed them!
Reply
Debra Berube says
December 1, 2023 at 7:53 pm
The recipe says 16 – 1 3/4” balls but the photo looks more like a wafer-shaped cookie????
Reply
- The Recipe Rebel says
  December 3, 2023 at 10:37 pm
  Hi Debra, the dough balls will spread when they get cooked. Enjoy!
  Reply
QuiltE says
November 30, 2023 at 6:43 pm
You got me at Chocolate Mint!!!! OMG!!!
Any reason why one should not use butter in the ganache, instead of the oil?
Dairy Farmer here, so of course, I always use dairy when I can.
Can’t wait to give these a try, very soon.
As always, thanks for sharing all your recipes.
Reply
- The Recipe Rebel says
  December 3, 2023 at 10:29 pm
  You could use butter. ENjoy!
  Reply
Sandra Shehan says
November 30, 2023 at 2:14 am
I love season’s cookies
Reply
- The Recipe Rebel says
  December 3, 2023 at 10:21 pm
  Me too!
  Reply