Chocolate Mint Cookies Green (Printable Version)
Rich chocolate cookies blended with mint and topped by a vibrant green frosting, perfect for any occasion.
# What You'll Need:
→ For the Chocolate Mint Cookies
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1/2 cup (100 g) light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon peppermint extract
07 - 2 cups (250 g) all-purpose flour
08 - 3/4 cup (75 g) unsweetened cocoa powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1 cup (175 g) semisweet chocolate chips
→ For the Green Mint Frosting
12 - 1/2 cup (115 g) unsalted butter, softened
13 - 2 cups (250 g) powdered sugar, sifted
14 - 2 tablespoons milk
15 - 1/2 teaspoon peppermint extract
16 - Green food coloring, a few drops
17 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
03 - Beat in the eggs, one at a time, then mix in vanilla and peppermint extracts.
04 - In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips.
06 - Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 8-10 minutes or until cookies are set but still soft in the center. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the butter until creamy. Gradually add powdered sugar, milk, peppermint extract, food coloring, and salt. Beat until smooth and fluffy. Adjust the green color as desired.
09 - Once cookies are completely cool, spread or pipe green frosting on top of each cookie.
10 - Allow frosting to set before serving.
# Expert Tips:
01 -
- The chocolate mint combo hits different when the cookies are still slightly warm from the oven
- That green frosting makes everyone smile even if they claim to hate mint desserts
- These disappear faster than you can say maybe I should have doubled the recipe
02 -
- Underbaked is better than overbaked for these cookies. They continue cooking on the hot baking sheet.
- The frosting needs to be completely cooled before piping or it will slide right off the cookies.
- Room temperature ingredients are not a suggestion. Cold butter creates weird lumps that never disappear.
03 -
- Chill the dough for 30 minutes if you want thicker cookies that spread less
- Use a cookie scoop for uniform sizing and even baking
- Add crushed candy canes on top in December for an extra festive touch