There is a certain magic that happens when deep, Dutch-processed cocoa meets the refreshing, cool sting of peppermint. It’s a flavor profile that has defined childhood favorites and high-end confectionery alike. However, most homemade versions fall short—they are either too crunchy, like a standard wafer, or the mint is an afterthought.
These Chocolate Mint Cookies are different. Inspired by the decadent, layered cookies found in high-end boutiques, these treats feature a soft, brownie-like chocolate base, a silky layer of dark chocolate ganache, and a thick, cloud-like crown of peppermint buttercream. If you are looking for the ultimate “elevated” cookie to impress at a holiday party or simply to satisfy a midnight craving, you have found it.
Table of Contents
Why You’ll Love This Chocolate Mint Cookies
- The Textures: You get the crunch of the cookie edge, the fudgy center of the base, the snap of the chocolate topping, and the melt-in-your-mouth creaminess of the mint filling.
- Visual Appeal: The vibrant mint green against the dark chocolate creates a stunning contrast that looks professional and high-end.
- The “Thin Mint” Upgrade: Think of your favorite girl scout cookie, but make it a gourmet, soft-baked dessert.
- Make-Ahead Friendly: These cookies actually taste better after the flavors have had a chance to meld in the refrigerator.
Ingredients
For the Chocolate Cookie Base
- Unsalted Butter: 1 cup, softened to room temperature.
- Granulated Sugar: ¾ cup for sweetness and crisp edges.
- Light Brown Sugar: ¾ cup, packed, for that chewy, fudgy center.
- Large Egg: 1 at room temperature.
- Peppermint Extract: 1 teaspoon (don’t skip this, it flavors the base!).
- Dutch-Processed Cocoa Powder: ⅔ cup for a deep, dark color and rich flavor.
- All-Purpose Flour: 2 cups, leveled.
- Baking Soda: 1 teaspoon.
- Sea Salt: ½ teaspoon to balance the sweetness.
For the Mint Buttercream Layer
- Unsalted Butter: ½ cup, softened.
- Powdered Sugar: 2 ½ cups, sifted.
- Heavy Cream: 1–2 tablespoons for silkiness.
- Peppermint Extract: 1 ½ teaspoons.
- Green Gel Food Coloring: 1–2 drops for that signature minty hue.
For the Chocolate Ganache & Drizzle
- Semi-Sweet Chocolate Chips: 1 cup.
- Heavy Cream: ½ cup.
- Coconut Oil: 1 teaspoon (optional, for a smoother shine).
Instructions
1. Cream the Butter and Sugars
In a large stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed. Continue for about 3–4 minutes until the mixture is light, fluffy, and pale. This aeration is key to a cookie that isn’t too dense. Add the egg and peppermint extract, beating until fully combined.
2. Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and salt. Turn the mixer to low and slowly add the dry ingredients to the wet. Mix only until no streaks of flour remain. Over-mixing at this stage will lead to a tough, bread-like cookie.
3. Scoop and Bake
Preheat your oven to 350°F (175°C). Use a large cookie scoop to portion out dough balls (about 3 tablespoons each) onto a parchment-lined baking sheet. Flatten them slightly with the palm of your hand. Bake for 9–11 minutes. The centers should still look slightly soft—they will firm up as they cool. Allow the cookies to cool completely on a wire rack before frosting.
4. Prepare the Mint Buttercream
While the cookies cool, beat the softened butter for the filling until smooth. Gradually add the powdered sugar, heavy cream, and peppermint extract. Once fluffy, add a tiny drop of green gel food coloring and whip until the color is uniform and the texture is like a stiff mousse.
5. Layer and Glaze
Pipe or spread a thick circle of mint buttercream onto each cooled cookie, leaving a small border at the edge. Chill the cookies in the fridge for 15 minutes to set the frosting. Meanwhile, heat the chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until a smooth ganache forms. Spoon a tablespoon of ganache over the mint layer, allowing it to spread.
6. Serve
Finish the cookies with an extra drizzle of the remaining chocolate ganache for a professional look. Let the chocolate set at room temperature (or in the fridge for a faster finish) before serving.
Expert Tips for Success
- Use Gel Food Coloring: Liquid food coloring can change the consistency of your buttercream. Gel is much more concentrated and provides a vibrant mint color without making the frosting runny.
- The Cocoa Matters: For that “black” cookie look seen in the photos, use Dutch-processed or Dark Cocoa powder (like Hershey’s Special Dark or King Arthur Flour’s Double Dutch).
- Chill the Frosted Cookies: Before adding the chocolate ganache, ensure the mint layer is cold. This prevents the warm chocolate from melting the buttercream, keeping your layers perfectly distinct.
Variations
- The Andes Twist: Top each cookie with chopped Andes Mint candies for extra crunch.
- White Chocolate Mint: Swap the dark chocolate ganache for a white chocolate peppermint drizzle.
- Double Mint: Add mini mint chocolate chips directly into the cookie dough base for a burst of flavor in every bite.
Frequently Asked Questions
How should I store these cookies? Because of the buttercream and ganache, these cookies are best stored in an airtight container in the refrigerator for up to 5 days.
Can I freeze the dough? Yes! You can freeze the unbaked dough balls for up to 3 months. Bake them directly from frozen, adding 2 minutes to the bake time.
My ganache is too thick, what do I do? Add a teaspoon of heavy cream and microwave for another 10 seconds. The ganache should be pourable but thick enough to hold its shape on top of the cookie.
The Ultimate Layered Chocolate Mint Cookies
Ingredients
Method
- Cream the butter and sugars in a stand mixer until light and fluffy, about 3 minutes. Add the egg and peppermint extract.
- Whisk together flour, cocoa, baking soda, and salt. Slowly add to the wet ingredients until just combined.
- Scoop large dough balls onto a baking sheet and bake at 350°F for 9-11 minutes. Cool completely.
- Whip the filling ingredients (butter, sugar, cream, mint, food gel) until a stiff frosting forms. Pipe onto cooled cookies.
- Melt chocolate chips with heavy cream to create a ganache. Spoon over the mint layer and chill until set.
Notes
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