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.
Feel free to use vegan butter if you'd like to keep these dairy free. Use dairy free milk in the frosting as well.
Instead of cocoa powder you can also use cacao powder.
I haven't tested these with a flax egg, but I think it would work just fine!
To freeze the dough: Roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the mint chocolate cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
To freeze the baked cookies: Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy. You can freeze them with or without the frosting.