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These Mint Chocolate Cookies are a delicious combination of a soft chewy chocolate sugar cookie and a delicious mint buttercream frosting.
Why You’ll Love This Recipe!
I am a big chocolate and mint fan and these cookies are a great way to enjoy that combination. People sometimes refer to these cookies as grasshopper cookies.
The base of this mint chocolate cookie recipe is a nice soft chocolate sugar cookie which totally stands on its own, no frosting required. But you can make them even better by adding a topping of mint flavored butter cream and a sprinkle of Andes mint candies.
Ingredients Needed
- Sugar. Granulated sugar, dark brown sugar and powdered sugar.
- Flour. I use unbleached all purpose flour
- Unsweetened Cocoa Powder
- Baking Soda
- Baking Powder
- Butter. I use salted butter
- Vanilla Extract
- Salt
- Egg
- Milk
- Mint Extract. This is NOT the same as peppermint extract.
- Andes Mint Candy or mint chocolate chips.
How to Make Mint Chocolate Cookies
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place granulated sugar in shallow dish; set aside.
- Combine flour, cocoa, baking soda, and baking powder in bowl and stir together.
- Beat butter, brown sugar and salt together until fluffy.
- Add in eggs and vanilla. Mix to combine.
- Pour in dry ingredients and mix well, just until flour is incorporated.
- Form cookie dough into balls using a cookie scoop and then roll dough ball into set aside granulated sugar.
- Place cookie dough balls on a parchment lined baking sheet.
- Dip the bottom of a glass into the set aside sugar and push down gently on the cookie to slightly flatten.
- Bake for 10 minutes. Do not overbake.
- Place cookies on a cooling wire rack.
- Mix together frosting ingredients. Adding enough milk to get a nice spreading consistency.
- Frost cooled cookies
- Sprinkle with chopped up Andes Mints or mint chocolate chips if desired.
Tips
- Always use a cookie scoop when making cookies. Not only will this guarantee that they are all the same size, but equal size cookies bake evenly.
- To get perfectly round mint chocolate cookies, as soon as you pull your cookies out of the oven, take a drinking glass that is wider than your cookies, place the glass over the cookie, then move the glass around in a circle, and the cookie will take on the round shape of the glass.
Frequently Asked Questions
What can I use instead of Andes Mints?
You can use Andes Mint chips or if you can’t find those use any mint chocolate chip you can find.
What is the best way to store leftover mint chocolate cookies?
Store leftover cookies in an airtight container at room temperature for up 3-4 days. Place a single layer in the container and then add a layer of wax paper before adding the next layer so that the frosting doesn’t stick to the cookie on top of it.
You can also freeze baked cookies by following the directions here.
Can I freeze the dough before baking?
The dough freezers great. You can even make the frosting ahead of time and freeze it and then frost the cookies after baking. Store frozen frosting in an airtight container or a freezer plastic zippered bag. To freeze the cookie dough, follow the directions here.
Check out more delicious mint desserts:
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Mint Chocolate Cookies
Ingredients
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup butter softened
- 1 3/4 cups packed dark brown sugar
- 2 tsp vanilla extract
- 1/2 teaspoon salt
- 1 large egg plus 1 large yolk
Frosting
- 1/2 cup butter softened
- 1 1/2 tsp mint
- 2-3 cups powdered sugar
- green food coloring
- 2-3 Tbsp milk
- Andes Mints or Andes Mint Chips
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place granulated sugar in shallow dish; set aside.
- Combine flour, cocoa, baking soda, and baking powder in bowl.
- In another bowl beat butter, brown sugar and salt together until fluffy.
- Add in eggs and vanilla into butter mixture.
- Pour in flour mixture and mix well.
- Form dough into balls and roll in granulated sugar.
- Place on a parchment lined baking sheet and use hand or the bottom of a glass dipped in sugar to slightly flatten cookie.
- Bake for 10 minutes. Do not overbake.
- Cool.
- Mix together frosting ingredients. Adding enough milk to get a nice spreading consistency.
- Sprinkle with chopped up Andes Mints
Tips & Notes:
- To get perfectly round cookies, as soon as you pull your cookies out of the oven, take a drinking glass that is wider than your cookies.
- Place the glass over the cookie.
- Then move the glass around in a circle, and the cookie will take on the round shape of the glass.
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