Picture this: a chewy, chocolatey cookie base, a cloud-thick mint frosting tinted festive green, and a glossy chocolate ganache on top. Do people gasp? Yes. Do they ask for the recipe? Also yes. These cookies are the kind of showstopper that disappears from the plate before you can say “more coffee, please.” Welcome to your next holiday obsession.
Why are they such a hit? Because they hit all the right notes — rich chocolate, a bright mint punch, and a silky finish that makes them feel fancy without the fuss. If you love Christmas Desserts Baking, these are an essential addition to your tray.
What makes this recipe irresistible?
Is it the chewy cookie that gives under your teeth? The thick mint frosting that’s almost like candy? The final chocolate ganache that seals everything into a perfect bite? Yes to all of the above.
Big reason #1: The contrast. Soft cookie + creamy mint + fudgy chocolate = texture heaven.
Big reason #2: Familiar comfort. These taste like an elevated version of your favorite mint chocolates (imagine Andes Mints had a bakery baby).
Big reason #3: Visual pop. That vibrant green frosting screams festive and gets people to raid your cookie box first. If you want Yummy Cookie Ideas that actually get eaten — here you go.
Quick ingredient snapshot (what you’ll need)
- Unsalted butter (soft)
- Granulated sugar + powdered sugar (for cookie structure + frosting)
- Large egg(s)
- All-purpose flour
- Unsweetened cocoa powder (for a deep chocolate base)
- Baking soda (or powder, per recipe) + salt
- Vanilla extract
- Mint extract (start small — it packs a punch)
- Milk (for frosting consistency)
- Green food coloring (optional — purely for that classic look)
- Semisweet or dark chocolate + a bit of neutral oil (for ganache)
These cookies are basically a mashup of chewy chocolate cookies, Mint Fudge Cookies, and a candy-bar-level frosting. They fall squarely into my list of Easy Fancy Cookie Recipes — looks like you spent hours, actually maybe 30–45 minutes from start to finish.
Simple how-to (overview—not a strict recipe card)
- Make the cookie dough: Cream butter and sugar until light. Add egg and vanilla. Mix in dry ingredients (flour, cocoa, leavener, salt) until a soft dough forms. Chill lightly if your dough seems sticky.
- Bake the cookies: Scoop dough into uniform balls and bake until the edges set but centers stay slightly underbaked — that chew is key. Cool completely.
- Mint frosting: Beat powdered sugar, butter, milk, and a measured splash of mint extract until thick and fluffy. Add green coloring if desired. Pipe or spread on cooled cookies. Chill briefly.
- Ganache finish: Warm chocolate with a touch of oil or cream until silky. Spoon over the chilled frosted cookies so the ganache sets with a glossy smooth top.
Tip: Freeze the cookies for 10 minutes before ganaching — the ganache sets faster and creates a clean edge.
The story behind these cookies
I come from a mint-obsessed household — seriously, mint in the pantry, mint in the fridge, mint in our coffee spoons kind of situation. So when I set out to make a holiday cookie that would thrill everyone at the table, mint chocolate was the obvious win. These started as a riff on a classic sandwich cookie and turned into a single-cookie spectacle: fudgy base, candy-soft frosting, and a ganache crown.
We gift these to neighbors, sneak them into lunchboxes, and sometimes hide a small stash for emergency snacking. If you’re wondering whether to make them for your cookie swap — do it. They read Mint Cookies Christmas on the invitation.
Pro tips for the best outcome
- Use room-temp butter for the cookie dough to get a smooth, even texture.
- Don’t overbake — pull them when edges are set and centers still slightly soft. That chew is everything.
- Start small with mint extract. It’s potent; you can always add more, but you can’t take it out.
- Chill the frosting briefly before applying ganache so the ganache sits on top instead of seeping in.
- If you want that candy-bar vibe, add finely chopped chocolate or mini mint candies to the ganache step.
These small moves turn a good cookie into an Easy Gourmet Cookies moment. FYI, a little salt sprinkled on top of the ganache amps flavor big time.
Variations to try (because creativity > conformity)
- Mint M & M Cookies riff: Fold mint-flavored M&Ms into the dough or press a few on top before baking — think Mint M M Cookies Recipe but elevated.
- Double fudge: Add chopped dark chocolate to the dough for an extra decadent base.
- No-frost option: Skip the frosting and sandwich two cookies with a mint ganache filling — portable and elegant.
- Alternative extracts: Try spearmint or peppermint for different mint profiles. Almond or orange extract also plays nicely for a twist.
- Color swap: Skip green; frost with white for a classy winter look or red for a cheeky holiday contrast.
These cookies are a playground. Make them your own — and tell me what combo you invent.
Best way to serve
Serve slightly chilled or at room temp. They pair beautifully with coffee, hot chocolate, or a clean black tea. For gifting, layer them in a box with parchment and separate layers with wax paper so the frosting and ganache don’t get shy.
Want to go extra? Plate them with a scoop of mint chocolate chip ice cream or drizzle with extra ganache. They transition from cookie to dessert real fast.
Storage & leftovers
- Fridge: Store in an airtight container for up to a week — keep layers separate with parchment.
- Freezer: Freeze on a tray, then transfer to a zip bag for up to 2 months. Thaw in the fridge overnight.
- Pro move: Freeze baked (unfrosted) cookies; frost and ganache the day you plan to serve for freshest texture.
These cookies keep well, but they’re best within a few days — freshness matters for that chewy center and glossy ganache.
FAQs
Q: Can I skip the green food coloring?
A: Totally. The mint flavor is the star; coloring is optional. These will still rank high on the Mint Treats leaderboard.
Q: Can I make these ahead for a cookie swap?
A: Yes — bake and freeze unfrosted cookies. Bring them to life by frosting and ganaching right before the swap for a fresh look.
Q: Are these good for gifting?
A: Absolutely. They read like a mini luxury — perfect for neighbors and Mint Christmas Cookies exchanges.
If you’re building a holiday cookie lineup and need a winner that looks showy but tastes like pure comfort, this is your recipe. These cookies land in the sweet spot between nostalgic candy vibes and bakery-level technique. They qualify as both Mint Treats and a festive centerpiece, and they’re exactly the kind of Easy Fancy Cookie Recipes that people actually remember.
Ready to bake? Your cookie tray just found its MVP.
Print
Christmas Chocolate Mint Cookies — Christmas Desserts Baking
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 16 cookies
- Category: Desserts
Description
A fudgy chocolate cookie base, a pillowy mint buttercream, and a shiny chocolate finish — all combined into one irresistible cookie.
Ingredients
For the cookies
- ½ cup (1 stick) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1¼ cups (about 163 g) all-purpose flour, lightly spooned and leveled
- ⅓ cup (≈30 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
For the mint frosting
- 1½ cups (about 180 g) powdered (confectioners’) sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 tablespoon milk (more as needed)
- ½–1 teaspoon mint extract, to taste
- Green food coloring, optional
For the chocolate topping
- ¾ cup (≈130 g) semisweet chocolate chips or chopped chocolate
- 1 tablespoon neutral oil (vegetable, canola, or light olive oil)
Instructions
Make the cookie dough
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone liners.
- In a mixing bowl, beat the softened butter and granulated sugar until the mixture becomes smooth and slightly aerated — about 3–4 minutes with an electric mixer.
- Add the vanilla and the egg, mixing until incorporated.
- Stir in the flour, cocoa powder, baking soda, and salt until a cohesive dough forms. The dough should hold together; it may feel tacky but shouldn’t be overly sticky.
- Portion the dough into roughly 16 balls (each about 1¾ inches in diameter). Place them spaced on the prepared sheets.
- Bake 8–10 minutes, until the edges set and the centers still have a faint sheen. Remove from the oven and let the trays rest for 10 minutes; then transfer cookies to a wire rack to cool completely.
Prepare the mint buttercream
- In a medium bowl, beat together the powdered sugar and the softened butter. Add the milk, mint extract, and coloring (if using) and whip until light and spreadable.
- Adjust texture: add a little more powdered sugar to thicken or a splash more milk to loosen.
Assemble and chill
- Spread or pipe a generous layer of mint frosting onto each cooled cookie. For neat edges, chill the frosted cookies in the freezer for at least 15 minutes — this helps the next step.
Make the chocolate finish
- Place the chocolate and oil in a microwave-safe bowl. Heat in 30–40 second bursts, stirring between each, until the chocolate melts into a smooth, glossy mixture. (Alternatively, melt over a double boiler on the stovetop.)
- Spoon the warm chocolate over the frozen frosted cookies so the ganache sets quickly and stays tidy. Let the cookies come to room temperature, or keep chilled if you prefer firmer chocolate.
Notes
Variations & swaps
- Dairy-free option: Use a firm vegan butter substitute and dairy-free chocolate to make these vegan-friendly.
- Gluten-free version: Substitute an oat-based gluten-free flour blend and ensure no cross-contamination.
- Whole-wheat tweak: Swap the all-purpose flour for whole-wheat flour if you want more fiber — texture will be slightly heartier but still delicious.
- Flavor play: Swap mint extract for other extracts (almond, orange, etc.) for a different frosting profile. You can also fold in chopped mint candies or M&M-style mint candies for an extra crunch.
Storage & freezing
- Short-term: Keep the finished cookies in an airtight container in the refrigerator for up to one week. Let them sit at room temperature a few minutes before serving for softer texture.
- Freezer: Flash-freeze cooled cookies on a tray, then move into a zippered freezer bag with parchment between layers. Stored this way, they keep up to 2 months. Thaw in the fridge or on the counter.
- Make-ahead trick: Bake cookies and freeze them unfrosted. When you’re ready to serve, thaw, pipe the frosting, chill briefly, then add the ganache for a fresh finish.
Notes & tips
- Room-temperature ingredients help the dough come together smoothly and encourage even baking.
- Don’t overbake — the cookies should retain a slightly soft center for that chewy texture.
- Freezing the frosted cookies before applying the chocolate gives you better control and cleaner results because the ganache won’t bleed into the frosting.
- Taste the mint carefully — mint extracts vary in strength, so start with the lower end of the recommended amount and add more if needed.
Nutrition
- Calories: 295cal
- Sugar: 27g
- Sodium: 78mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 41mg
