Mint Chocolate Cookies

5 from 48 votes

This Mint Chocolate Cookie Recipe is delicious and perfect for the holidays. They taste amazing when paired with a cold glass of milk!

Prep Time10

Cook Time15

Cool Time45

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 185kcal

Author: Raquel Pineira

Equipment

Parchment lined baking sheets
Piping Bag, optional
2inch - 3 inch cookie cutter
Microwave-safe bowls
Hand or stand mixer with large bowl
Rolling Pin
wire rack or baking sheet for cooling

Ingredients

¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg brought to room temp*
2 teaspoon vanilla extract
¼ teaspoon peppermint extract
1.5 cups all-purpose flour scooped and leveled
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
⅛ teaspoon salt

Chocolate Coating

2 cups semisweet chocolate chips candy melts, or almond bark
½ teaspoon coconut oil
¼ teaspoon peppermint extract

Instructions

In the bowl of a stand mixer, beat the butter and sugar for 3-4 mins until light and fluffy with a paddle attachment.
Add in the egg, vanilla, and peppermint extracts. Mix on medium until fully incorporated.
Sift the flour, cocoa powder, salt and baking powder into the bowl.
Mix on low or medium speed until just combined.
Roll the dough out on a sheet of parchment to about ¼ inch thickness.
Cut out circles using a 2-3 inch cutter.
Place in the fridge to chill* for 30 mins while your oven preheats to 350.
Remove from the fridge and bake for 10-12 mins until edges are set (the center will still look soft)
Allow to cool on cookie sheet for 10 min before removing to a cooling rack.
Once cooled, melt the chocolate chips and coconut oil in the microwave, stirring every 30 seconds until fully melted.
Add in the peppermint extract and stir well.
Dip each cookie into the chocolate and use a fork to help lift the cookies from the chocolate.
Place each cookie on a sheet of parchment or wax paper.
After sitting at room temperature for about 15 mins, Add leftover chocolate to a piping bag and squeeze out a chocolate drizzle over top! (This is optional but super cute)
Place in the fridge for 30-45 mins to set

Notes

Storage:

Store at room temp in an air-tight container for 2-3 days or inside of the fridge for up to 7 days. You can also freeze them for up to 2 months.

Notes:

You can use dutch processed cocoa powder in place of regular.

To bring the eggs to room temperature, place them in a bowl of warm water for 5 mins-do not let them sit out for hours. (More info on egg safety is in the Baking Basics Bundle)

Nutrition