Mint Chocolate Cookies with Mint Frosting
Wonderful mint chocolate cookies with peppermint extract, rich dark chocolate flavor and a delicious, colorful mint frosting. These easy mint chocolate cookies taste just like a peppermint patty! Top with crushed candies and sprinkles for a fun holiday cookie everyone will love.
Servings 24 cookies
Ingredients
- Dry ingredients:
- 2 cups all purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Wet ingredients:
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla
- ¼ teaspoon peppermint extract
- For the mint frosting:
- ¾ cup butter, at room temperature
- 1 ½-2 cups powdered sugar, depending on how sweet you like your frosting
- ½ teaspoon peppermint extract
- 1-2 tablespoons milk, to make the frosting creamy
- Natural green food dye, to color the frosting
- Natural red food dye, to color the frosting
- For toppings:
- Crushed candy canes
- Chopped Andes mints
- Red & green sprinkles
Instructions
- Preheat the oven to 350 degrees F. Line a large baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1-2 minutes. Next, add in the egg, vanilla extract, peppermint extract and beat again until well combined smooth and creamy; about 30 seconds longer.
- Add in dry ingredients and mix on medium low until just combined. Cover and chill the dough in the refrigerator for 30 minutes.
- After chilling the dough, use a cookie scoop to grab about 2 tablespoonsful of dough, then roll dough balls and place on a cookie sheet, leaving at least 2 inches apart from one another.
- Bake for 10-12 minutes or until edges begin to set and crackle. Remove and allow cookies to cool for 5-10 minutes on the baking sheet before transferring to a wire rack to finish cooling. This is important to help the cookies set up and harden around the edges. Repeat with remaining dough.
- Once cookies have completely cooled, they are ready for frosting: in the bowl of an electric mixer, add the softened butter and powdered sugar and beat on high for 1 min. To make plain mint frosting: add in peppermint extract and 1 tablespoon of milk. Beat slowly at first, then increase speed to medium high. Frosting should be nice and creamy, if you want it extra creamy, add another teaspoon of milk and beat again.To make a red and/or green frosting: after beating together the butter, powdered sugar, peppermint extract, and milk, divide the frosting in half between two separate bowls. Add a few drops of green natural food coloring to one bowl, and red food coloring to the other bowl. Whisk the color into each bowl of frosting until well incorporated, adding more drops of food coloring until the desired color is reached.
- Frost cookies and then sprinkle with toppings of choice: crushed candy canes, chopped chocolate or Andes mints or red & green christmas sprinkles! Up to you. Makes approximately 24 cookies.
Notes
To make dairy free: feel free to use vegan butter if you'd like to keep these dairy free. Use dairy free milk in the frosting as well.
To make gluten free: use this gluten-free measure-for-measure flour instead of regular all purpose flour.
I haven't tested these with a flax egg, but I think it would work just fine!
See the full post for tips, tricks & freezing instructions!