Mint Chocolate Cookies with Peppermint Frosting Recipe

If you’re a fan of that cool, refreshing combo of chocolate and mint, wait until you try this Mint Chocolate Cookies with Peppermint Frosting Recipe. I absolutely love how these cookies turn out—rich cocoa meets just the right amount of peppermint in both the cookie and the frosting. Plus, the colorful frosting and festive toppings make them not only delicious but seriously fun to eat. Stick with me, and I’ll take you through making these crowd-pleasers step-by-step.

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Ingredients You’ll Need

The ingredients combine classic baking staples with a peppermint twist that really makes this version stand out. Make sure you grab unsweetened cocoa and fresh peppermint extract for the best flavor. A good-quality butter also helps achieve that soft, chewy texture.

• All-Purpose Flour: The backbone of our cookie — I always sift it with cocoa powder to avoid lumps.
• Unsweetened Cocoa Powder: Gives that rich chocolate flavor; natural or Dutch-processed works fine here.
• Baking Soda: Helps cookies rise and gives a nice texture.
• Salt: Just a pinch to balance sweetness and bring out the chocolate.
• Butter: Room temperature is key—soft but not melted, so it creams well with sugars.
• Brown Sugar: Adds moisture and a hint of caramel—don’t skip it.
• Granulated Sugar: For sweetness and that slight crisp edge.
• Egg: Binds everything together and makes cookies tender.
• Vanilla Extract: Rounds out the flavors beautifully.
• Peppermint Extract: The star of the show—adds that signature cooling mint flavor.
• Powdered Sugar: For frosting sweetness and smooth texture.
• Milk: Just enough to make frosting creamy and easy to spread.
• Natural Food Coloring (Red & Green): Makes your frosting festive without artificial dyes.
• Crushed Candy Canes & Other Toppings: Adds crunch and that holiday vibe.

Variations

I love making this Mint Chocolate Cookies with Peppermint Frosting Recipe my own by switching up toppings or adjusting the frosting colors. It’s super forgiving, so don’t hesitate to play around!

• Vegan Adaptation: I once swapped butter for vegan margarine and egg for a flax egg, and the cookies still came out wonderfully chewy with a minty punch.
• Double Chocolate Mint: Adding mini chocolate chips into the dough amps up the chocolate flavor—my family goes crazy for this one.
• Extra Peppermint Kick: If you love strong mint, you can add a tiny bit more peppermint extract to the frosting, but be careful—too much can be overpowering.
• Festive Shapes: Try rolling the dough thinner and using holiday cookie cutters before baking to make fun shapes for parties.

How to Make Mint Chocolate Cookies with Peppermint Frosting Recipe

Step 1: Prep Your Dry Ingredients

Preheat your oven to 350°F and line a baking sheet with parchment paper—that always helps cookies cook evenly and prevents sticking. Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a large bowl until fully combined. This is key to avoid any clumps of cocoa powder or baking soda in your cookies.

Step 2: Cream Butter and Sugars

Using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this usually takes about 1 to 2 minutes. You’ll see the color lighten, and the texture becomes creamy—that’s your cue to move on.

Step 3: Add Wet Flavors

Mix in the egg, vanilla extract, and peppermint extract. Beat the mixture until it’s smooth and creamy, about 30 seconds longer. The peppermint here is subtle but sets the tone for the whole cookie.

Step 4: Combine Dough and Chill

Slowly add the dry ingredients to the wet mixture on medium-low speed, mixing just until combined. Overmixing here can make your cookies tough, so stop as soon as you see no streaks of flour. Now, cover your dough and chill it in the fridge for 30 minutes—this step will help your cookies hold their shape and develop better flavor.

Step 5: Shape and Bake

Use a cookie scoop or spoon to portion about 2 tablespoons of dough for each cookie. Roll into balls and place them on your prepared baking sheet, leaving about 2 inches between cookies so they have room to spread. Bake for 10 to 12 minutes—watch for edges setting and crackling but still soft centers. Let them cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack. This little resting period helps the cookies firm up perfectly without overbaking.

Step 6: Make the Peppermint Frosting

Once your cookies are completely cooled, it’s frosting time. Beat softened butter and powdered sugar on high speed until the mixture is fluffy—about 1 minute. Add peppermint extract and one tablespoon of milk, beating on medium-high until creamy. If you want your frosting extra smooth, add a little more milk, a teaspoon at a time.

Step 7: Color and Decorate

For a festive touch, divide the frosting between two bowls and add a few drops of natural green food coloring to one, and red to the other. Mix well until you reach your desired hues. Spread or pipe the frosting onto the cookies, then sprinkle on crushed candy canes, chopped Andes mints, or those red and green sprinkles—you can’t go wrong with this holiday flair!

How to Serve Mint Chocolate Cookies with Peppermint Frosting Recipe

Garnishes

I personally love topping these cookies with crushed candy canes—it adds a nice crunch and extra peppermint flavor. Chopping Andes mints on top also works beautifully and melts in your mouth. And of course, a sprinkle of red and green festive sprinkles never hurts if you’re serving these at a party!

Side Dishes

These mint chocolate cookies are fantastic served alongside a cup of hot cocoa or peppermint mocha for that ultimate cozy pairing. I also like setting them out with coffee or a pot of tea for afternoon guests—the cool mint balances the warmth perfectly.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a festive platter with fresh sprigs of mint and candy canes scattered around. You can also pipe the frosting with different tips to create swirls or little stars—kids love helping with this part! Wrapping a few in a clear cellophane bag tied with a ribbon makes an easy and pretty gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. If the frosting feels a little soft, a few minutes in the fridge helps firm it back up without drying out the cookie.

Freezing

I’ve frozen unfrosted cookie dough balls, wrapped tightly in plastic wrap and stored in a freezer bag. When ready to bake, I thaw them overnight in the fridge and proceed as usual. You can also freeze fully frosted cookies on a baking sheet before transferring to a sealed container for up to two months. Just thaw at room temp before serving.

Reheating

Honestly, these cookies are best enjoyed fresh or at room temperature. But if you want to warm them up, a quick 10-second zap in the microwave softens them beautifully—just don’t melt the frosting! Alternatively, wrap in foil and warm gently in a low oven for about 5 minutes.

FAQs

Final Thoughts

This Mint Chocolate Cookies with Peppermint Frosting Recipe quickly became a holiday favorite around my kitchen. I love how approachable it is—no fancy skills required, just simple ingredients and a little time. When you bite into one of these cookies, you get that perfect balance: rich chocolate meets cool mint, topped with creamy frosting and festive crunch. It’s like a peppermint patty cookie dream come true! Trust me, once you try this, you’ll be making them again and again, especially when the cold weather makes you crave something cozy and bright.

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