Chocolate Mint Cookies
These Chocolate Mint Cookies are a decadent, triple-layered dessert inspired by classic Andes Mints and Thin Mints. Each cookie features a rich, chewy chocolate base, a thick layer of creamy green mint frosting, and a smooth chocolate ganache topping that sets with a perfect snap.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 1 Tbsp milk
- 1/2–1 tsp mint extract
- green gel food coloring
- 3/4 cup semi-sweet chocolate chips
- 1 Tbsp vegetable or coconut oil
Instructions
- Preheat oven to 350°F (175°C). Cream butter and sugar until smooth. Beat in egg and vanilla. Add flour, cocoa powder, baking soda, and salt. Roll into 16 balls and bake for 8–10 minutes. Cool completely.
- Beat powdered sugar, butter, milk, mint extract, and green food coloring until light and fluffy.
- Spread frosting evenly on cooled cookies. Place cookies in the freezer for at least 15 minutes.
- Melt chocolate chips and oil until smooth. Spoon ganache over frozen cookies and gently spread to edges.
- Allow ganache to firm at room temperature or refrigerate for a firmer snap before serving.
Notes
Flash-freezing the frosted cookies before adding ganache ensures clean edges and a professional finish. Use mint extract (not peppermint) for authentic Andes-style flavor.