Description
Delight in these rich and festive Mint Chocolate Cookies topped with creamy, colorful mint frosting. Combining a deep chocolate base enhanced with peppermint extract, these cookies capture the classic peppermint patty flavor in a soft, chewy bite. Perfect for holiday celebrations, they are decorated with crushed candy canes, Andes mints, and red & green sprinkles for a playful and seasonal touch.
Ingredients
Units
Scale
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 achieve creamy frosting texture
- Natural green food dye, for coloring
- Natural red food dye, for coloring
Toppings
- Crushed candy canes
- Chopped Andes mints
- Red & green sprinkles
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large baking pan with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: Using an electric mixer, cream the room temperature butter with both brown and granulated sugars until the mixture becomes light and fluffy, approximately 1 to 2 minutes.
- Add Flavors and Egg: Beat in the egg, vanilla extract, and peppermint extract into the creamed mixture until well combined and smooth, about 30 seconds longer.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on medium-low speed until just combined; avoid overmixing to maintain tender cookies.
- Chill Dough: Cover the cookie dough and refrigerate it for 30 minutes to firm up for easier handling and better texture.
- Shape Cookies: After chilling, scoop about 2 tablespoons of dough and roll into balls. Place on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges start to set and crackle, indicating they are perfectly cooked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes to set and harden slightly at the edges before transferring them to a wire rack to cool completely.
- Prepare Frosting: In an electric mixer bowl, beat the softened butter and powdered sugar on high for 1 minute. Add peppermint extract and 1 tablespoon milk, beating first slowly then increasing speed to medium high until creamy. Add more milk if a creamier texture is desired.
- Color Frosting: Divide the frosting into two bowls. Stir green natural food dye into one and red natural food dye into the other, adjusting the amount until your desired colors are achieved.
- Frost and Decorate: Once cookies are fully cool, frost them using a spatula or piping bag. Decorate with crushed candy canes, chopped Andes mints, and festive red and green sprinkles for a colorful holiday presentation.
Notes
- These cookies taste just like peppermint patties with rich chocolate and a refreshing mint frosting.
- Chilling the dough helps prevent excessive spreading and improves texture.
- Use natural food dyes for a vibrant frosting without artificial colors.
- The choice of toppings allows customization and adds a festive crunch and flavor contrast.
- Letting cookies cool on the baking sheet before transferring helps them set perfectly without breaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
