If you’re a fan of festive flavors and classic cookie comfort, wait until you try this Mint Chocolate Cookies with Peppermint Frosting Recipe. I absolutely adore how these cookies come out rich, chocolaty, and perfectly minty—just like a peppermint patty but way more fun with that creamy, colorful frosting on top! Whether you’re baking for the holidays or just because, these sweet treats will have everyone asking for seconds.
Why You’ll Love This Recipe
- Rich Mint & Chocolate Flavor: The perfect balance of cocoa and peppermint makes each bite irresistibly festive and delicious.
- Creamy Peppermint Frosting: The frosting is luscious, easy to customize with colors, and adds an extra level of yum.
- Fun and Festive Toppings: Crushed candy canes and colorful sprinkles make these cookies a showstopper at any party.
- Simple to Make: Even if you’re new to baking, I’ve included tips to help you nail every step with confidence.
Ingredients You’ll Need
All the ingredients in this Mint Chocolate Cookies with Peppermint Frosting Recipe come together beautifully to create that cozy yet refreshing flavor combo. I recommend using good quality cocoa powder and fresh peppermint extract—you’ll taste the difference!
- All-purpose flour: The base that creates that perfect chewy yet sturdy cookie texture.
- Unsweetened cocoa powder: Gives the deep chocolate flavor that pairs so well with mint.
- Baking soda: Helps the cookies rise and develop a nice texture.
- Salt: Enhances the chocolate flavor and balances sweetness.
- Butter: Using softened, room temperature butter ensures creamy dough and smooth frosting.
- Brown sugar: Adds moisture and a subtle caramel note to the cookies.
- Granulated sugar: For just the right amount of sweetness and texture.
- Egg: Binds everything together while keeping cookies soft.
- Vanilla extract: A little warmth to complement the mint and chocolate.
- Peppermint extract: The star flavor; be sure to measure carefully to avoid overpowering.
- Powdered sugar: For the fluffy, creamy frosting that’s easy to spread.
- Milk: To thin out and give your frosting a luscious texture.
- Natural food dyes (green and red): Optional but fun, for those classic Christmas colors.
- Toppings (candy canes, Andes mints, sprinkles): Customize however you like for fun textures and flavors!
Variations
One of the things I love about this Mint Chocolate Cookies with Peppermint Frosting Recipe is how easy it is to tweak based on what you like or what you have on hand. I’ve tried a few variations that really jazz things up or make it fit different diets!
- Double Chocolate: Adding mini chocolate chips to the dough amps up the chocolatey goodness, making these cookies even more decadent.
- Dairy-Free Option: Swap butter for coconut oil and use a dairy-free powdered sugar blend in frosting for a delicious vegan-friendly version.
- Mint Intensity: Adjust peppermint extract to your preferred strength—start with less and add more as you go, since peppermint can be powerful.
- Festive Texture: Mix in finely chopped peppermint candies right into the dough for surprising bursts of crunch and mint.
How to Make Mint Chocolate Cookies with Peppermint Frosting Recipe
Step 1: Whisk Your Dry Ingredients
Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper. Then, in a big bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step ensures your dry ingredients are evenly combined, so your cookies bake uniformly without any bitter pockets of cocoa or clumps of baking soda. Trust me, a good whisking here saves you from any unwanted surprises!
Step 2: Cream Together Butter and Sugars
Pop your room temperature butter, brown sugar, and granulated sugar into the bowl of an electric mixer. Beat on medium-high for about 1-2 minutes until the mixture looks light, fluffy, and sings with buttery sweetness. When I first tried this recipe, I was surprised how much difference this step made—the cookies turn out softer and more tender when the butter and sugars are creamed well.
Step 3: Add the Egg and Extracts
Scrape down the sides of your bowl, then add the egg, vanilla, and peppermint extract. Beat again for about 30 seconds until everything’s combined smooth and creamy. That peppermint extract is the magic here, so measure carefully! Too much can be overpowering, but the right amount brings that refreshing holiday zing.
Step 4: Mix in Dry Ingredients and Chill the Dough
Lower your mixer speed and add the dry ingredient mixture to the wet ingredients. Mix just until combined—overmixing can make cookies tough, which you don’t want. Cover the dough and pop it into the fridge for 30 minutes. Chilling helps the dough firm up so your cookies spread less in the oven, giving you that perfect chewy edge and soft center.
Step 5: Scoop, Shape, and Bake
Once chilled, use a cookie scoop or spoon to portion out about 2 tablespoons of dough per cookie. Roll into balls and place on your prepared baking sheet, leaving at least 2 inches between cookies—they’ll spread slightly. Bake for 10-12 minutes until the edges start to set and crackle. This is the moment to watch closely: you want them just set for maximum chewiness, not dry. Let the cookies cool on the pan for 5-10 minutes to set before transferring to a wire rack to cool completely.
Step 6: Whip Up That Peppermint Frosting
In your mixer bowl, beat the softened butter and powdered sugar on high for 1 minute. Add peppermint extract and milk, starting with 1 tablespoon, and beat again until creamy. If you want to make things festive, divide the frosting into two bowls and stir green and red natural food coloring into each, adjusting the drops until you hit the perfect shade. The frosting should be fluffy and spreadable—if it’s too stiff, a bit more milk will help.
Step 7: Frost and Top!
Once your cookies are totally cool, spread or pipe the peppermint frosting on top. Then go wild with your toppings—crushed candy canes add a fantastic crunch and mint boost, chopped Andes mints melt into little pockets of chocolate, and the red & green sprinkles bring a cheerful holiday vibe. My family goes crazy for these finishing touches, making the cookies look just as good as they taste!
Pro Tips for Making Mint Chocolate Cookies with Peppermint Frosting Recipe
- Room Temperature Butter: Make sure your butter isn’t too soft or melted; it should be soft enough to press with your finger but still hold shape. This helps the dough come together perfectly.
- Chill the Dough Properly: Don’t skip the chilling step—this prevents spreading and helps keep the cookies chewy instead of flat and crisp.
- Watch Your Bake Time: Baking just until edges set and crackle ensures the cookies stay soft inside; overbaking makes them hard and crumbly.
- Peppermint Extract Balance: I learned the hard way that too much peppermint can be overpowering, so start with less and taste your frosting before adding more.
How to Serve Mint Chocolate Cookies with Peppermint Frosting Recipe
Garnishes
I personally love topping these cookies with crushed candy canes for a festive crunch and a little extra mint pop. Sometimes, I also sprinkle chopped Andes mints right on the frosting for gooey chocolate bites. Red and green sprinkles add a cheerful touch if I’m serving these at a holiday party. Feel free to get creative with what you have—nuts, edible glitter, or even mini chocolate chips work great too!
Side Dishes
These cookies are so rich and flavorful that I like serving them with a simple glass of cold milk or a cup of hot cocoa. For a festive twist, try pairing them with peppermint tea or even a scoop of vanilla ice cream for a decadent dessert plate that everyone will love.
Creative Ways to Present
When I’m bringing these cookies to holiday gatherings, I like arranging them on a decorative plate with sprigs of fresh mint and some whole candy canes for a snowy effect. Another fun idea is to package them in clear cellophane bags tied with red and green ribbons—makes for an easy, beautiful gift that looks as great as it tastes!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store cookies in an airtight container at room temperature. They stay fresh for up to 4 days that way. Just make sure the frosting is fully set before stacking to avoid smudging.
Freezing
I’ve frozen both the unfrosted cookie dough balls and fully frosted cookies with success. For dough, scoop and freeze on a tray before transferring to a bag so you can bake fresh cookies any time. For frosted cookies, freeze in a single layer on a sheet pan, then stack with parchment paper between layers. They keep beautifully for up to 3 months.
Reheating
To enjoy frozen cookies, thaw at room temperature for an hour or so. If you want a fresh-baked taste, pop them in a 300°F oven for 3-5 minutes, just until warmed through. Avoid microwaving, as it can melt the frosting and make the cookies soggy.
FAQs
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Can I substitute peppermint extract with another flavor?
Absolutely! If you’re not a fan of peppermint, vanilla or almond extract are great alternatives, though the cookies won’t have that signature minty vibe. For a similar effect, spearmint extract can also work but adjust quantities to taste.
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How do I make the frosting vegan?
You can use a dairy-free butter substitute and powdered sugar that doesn’t contain bone char. Also, use a splash of plant-based milk like almond or oat to create the creamy texture. This keeps the peppermint flavor and frosting texture intact.
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Why are my cookies spreading too much in the oven?
Cookies spreading excessively often happens if the dough is too warm or the butter is melted instead of softened. Make sure to chill the dough well and avoid over-mixing the batter. Also, leaving enough space between dough balls on the baking sheet helps.
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Can I use regular sprinkles instead of red & green?
Definitely! Regular sprinkles or even mini chocolate chips work perfectly. The red and green mix just adds a festive touch, but feel free to customize toppings to fit your occasion or preference.
Final Thoughts
This Mint Chocolate Cookies with Peppermint Frosting Recipe has become a holiday classic in my family’s kitchen, and I know you’ll love it just as much. The blend of rich cocoa, refreshing mint, and that creamy, colorful frosting just feels like a warm hug on a chilly day. Baking these cookies is as rewarding as eating them, and they never fail to bring smiles around the table. So, grab your ingredients, put on your favorite holiday tunes, and enjoy making a batch that’s sure to become your seasonal go-to!
Print
Mint Chocolate Cookies with Peppermint Frosting Recipe
- Prep Time: 35 minutes
- Cook Time: 10-12 minutes
- Total Time: 45-47 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Mint Chocolate Cookies topped with a creamy, colorful mint frosting. Rich in chocolate flavor with a refreshing peppermint twist, these cookies are perfect for holiday celebrations or any time you crave a mint-chocolate treat. The recipe features a smooth mint frosting that can be tinted with natural food dyes and decorated with crushed candy canes, chopped Andes mints, or festive sprinkles for a fun and flavorful finish.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
Mint Frosting
- 3/4 cup butter, at room temperature
- 1 1/2–2 cups powdered sugar, depending on sweetness preference
- 1/2 teaspoon peppermint extract
- 1-2 tablespoons milk, to make frosting creamy
- Natural green food dye
- Natural red food dye
Toppings
- Crushed candy canes
- Chopped Andes mints
- Red & green sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking pan with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined to create a smooth base for the dough.
- Cream Butter and Sugars: In the bowl of an electric mixer, cream the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, which usually takes about 1 to 2 minutes.
- Add Wet Flavors: Beat in the egg, vanilla extract, and peppermint extract into the creamed mixture until everything is well combined, smooth, and creamy—about 30 seconds more.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing on medium-low speed just until incorporated. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes. This step helps the dough firm up for easier handling and improves the cookie texture.
- Shape Cookies: After chilling, use a cookie scoop to portion about 2 tablespoons of dough, roll into balls, and place them on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges begin to set and develop a crackled appearance for that signature texture.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes. This resting period helps the cookies set firmly at the edges. Then transfer them to a wire rack to cool completely.
- Prepare Mint Frosting: In an electric mixer bowl, beat the softened butter and powdered sugar on high speed for 1 minute. Stir in the peppermint extract and 1 tablespoon of milk, beating slowly at first and then increasing speed to medium-high until the frosting is smooth and creamy. Add extra milk if needed for creaminess.
- Color Frosting: For festive colors, divide the frosting into two bowls. Add drops of natural green food dye to one bowl and natural red food dye to the other, whisking until the colors are well blended and vibrant.
- Frost Cookies: Once cookies are completely cooled, generously frost them with the prepared mint frosting. Decorate with your choice of crushed candy canes, chopped Andes mints, or red and green Christmas sprinkles for a festive touch.
Notes
- These mint chocolate cookies have a rich dark chocolate base complemented by flavorful peppermint extract, mimicking the taste of a classic peppermint patty.
- The frosting can be customized with natural food dyes to create festive red and green swirls perfect for holiday celebrations.
- Crushing candy canes or chopping Andes mints for toppings adds pleasant texture and enhances the mint-chocolate flavor combination.
- Be sure to chill the dough before baking to ensure the cookies hold their shape and develop a tender texture.
- Allow the cookies to cool on the baking sheet before moving to a rack to finish cooling; this helps the edges firm up for the perfect bite.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
