Mint Chocolate Cookies with Peppermint Frosting Recipe

If you love cookies that have a perfect balance of rich chocolate and refreshing mint, you’re going to adore this Mint Chocolate Cookies with Peppermint Frosting Recipe. I absolutely love how these cookies come together with a soft, chocolatey base topped with a creamy peppermint frosting that’s just the right amount of sweet and minty. Whether you’re baking for the holidays or just to satisfy a sweet craving, this recipe is a total crowd-pleaser and super fun to make.

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Ingredients You’ll Need

Now, let’s talk about what goes into these cookies. You’ll find that these ingredients are easy to find but come together to create an incredible mint-chocolate combo. Pro tip: using room temperature butter really helps in making that frosting smooth and luscious.

• All-purpose flour: The sturdy base for the cookie, so you get that soft but structured texture.
• Unsweetened cocoa powder: This gives the cookie that rich chocolate flavor without heaviness—go for natural or Dutch-processed depending on your preference.
• Baking soda: Just a touch helps the cookies rise and get those light cracks around the edges.
• Salt: Enhances all the sweet and minty flavors.
• Butter: Use unsalted, softened butter to keep the flavor pure and the dough creamy.
• Brown sugar: Adds moisture and a caramel-like depth that pairs well with chocolate and mint.
• Granulated sugar: Balances the brown sugar for just the right sweetness and texture.
• Egg: Acts as the binder to hold everything together.
• Vanilla extract: A background flavor that brings warmth and balances the peppermint.
• Peppermint extract: The real MVP—it’s what gives these cookies that fresh mint punch.
• Powdered sugar: The base for the frosting, super fine for that creamy texture.
• Milk: Just a splash to make the frosting spreadable and smooth.
• Natural green and red food dyes: To create festive frosting colors without chemicals.
• Crushed candy canes, Andes mints, sprinkles: Fun toppings that add crunch and extra minty goodness.

Variations

I like to switch things up sometimes with this Mint Chocolate Cookies with Peppermint Frosting Recipe depending on the season or who I’m sharing them with. Feel free to tweak the toppings or even the frosting flavor to make it your own.

• Double Chocolate Mint: For an ultra-rich cookie, add chocolate chips to the dough—it makes these extra decadent and that much harder to stop eating.
• Vegan Version: I once swapped the butter for vegan alternatives and flax eggs—while it changed the texture a bit, the mint flavor still shines through!
• Spicy Mint: Add a pinch of cayenne to the dough for a surprising kick that balances beautifully with the cooling peppermint frosting.
• Alcohol-Boosted: For adults, stirring in a bit of peppermint schnapps into the frosting can give these a grown-up edge that’s festive and fun.

How to Make Mint Chocolate Cookies with Peppermint Frosting Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, cocoa powder, baking soda, and salt in a large bowl. I like to really mix these so the cocoa powder is evenly distributed, which keeps every bite chocolaty and moist. This step is quick but important—don’t skip it!

Step 2: Cream Butter and Sugars

In your mixer, beat the softened butter with brown and granulated sugars until the mixture is light and fluffy, about 1-2 minutes. When I first tried this recipe, I realized creaming well makes the cookies tender and gives the frosting a richer taste later on.

Step 3: Add Egg and Extracts

Next, beat in the egg, vanilla, and peppermint extracts until smooth. I love how just a quarter teaspoon of peppermint extract brings that festive, cool mint flavor without overpowering the chocolate.

Step 4: Combine the Dough

Slowly add the dry ingredients into your wet mixture on a low speed, just until everything comes together. Don’t overmix here—it keeps the cookies tender and cakey rather than tough.

Step 5: Chill and Scoop

Cover the dough and pop it in the fridge for 30 minutes. This chilling step is key! I learned that chilled dough holds its shape better during baking, so your cookies look prettier and cook evenly. Then, use a cookie scoop to portion out about 2 tablespoons of dough for each cookie, rolling them into balls and spacing them out on a parchment-lined baking sheet.

Step 6: Bake to Perfection

Bake at 350°F (175°C) for 10-12 minutes until the edges start to set and crackle. You’ll want to keep an eye on them—pull them out just before they look fully done because they’ll continue to firm up as they cool. I count this as one of those tricks that really makes the difference between chewy and overbaked cookies.

Step 7: Make the Peppermint Frosting

Once your cookies have cooled completely, whip up the frosting by beating butter with powdered sugar until light and creamy. Add peppermint extract and milk to get the perfect fluffy texture. If you want festive colors, divide the frosting and stir in natural green and red dyes. It’s fun to make a batch of each and swirl them together for that holiday wow factor!

Step 8: Frost and Decorate

The last step—and honestly one of my favorites—is frosting the cookies and sprinkling on your choice of crushed candy canes, chopped Andes mints, or colorful sprinkles. It adds not just flavor but a delightful crunch and festive look.

How to Serve Mint Chocolate Cookies with Peppermint Frosting Recipe

Garnishes

I love topping these cookies with crushed candy canes because they add a nice crunchy texture and a burst of extra minty freshness. Sometimes, I switch it up with chopped Andes mints for a creamy chocolate surprise in every bite. Red and green sprinkles are great too if you want that classic holiday vibe without extra crunch.

Side Dishes

Pair these cookies with a cold glass of milk or a hot cup of peppermint tea to amp up the minty flavor. For a holiday party, I like serving them alongside a bowl of fresh fruit or mini cheesecakes for a balanced dessert spread that caters to different tastes.

Creative Ways to Present

For special occasions, I’ve dipped these cookies halfway into melted dark chocolate before adding frosting. It adds a sophisticated twist and makes a great gift! You could also pipe the frosting in swirls and top with edible silver glitter for an elegant holiday treat.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. The frosting stays creamy but not too soft. If you want to keep them longer, storing them in the fridge works too—but let them come to room temp before serving for the best texture.

Freezing

I’ve had great luck freezing the baked, unfrosted cookies in a single layer on a baking sheet, then transferring them to a freezer bag. When you’re ready, just thaw and frost as usual. The dough can also be frozen before baking—perfect for prepping holiday treats early.

Reheating

When I reheat leftovers, I pop them in a preheated oven at 300°F for 5 minutes. This refreshes the cookie’s soft texture without melting the frosting if it’s already applied. If frozen, thaw first at room temperature for about 30 minutes before reheating.

FAQs

Final Thoughts

This Mint Chocolate Cookies with Peppermint Frosting Recipe has become one of my absolute go-to treats when I want to impress friends or just indulge in something homemade and comforting. I think you’ll agree once you try these—there’s something magical about that cool peppermint brightening the rich chocolate, all wrapped up in a soft cookie with creamy frosting. Give it a shot, and I’m sure this recipe will become a permanent part of your baking rotation, just like it did for me!

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