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Chocolate Mint Cookies

Gourmet Chocolate Mint Cookies (Triple-Layer Peppermint Recipe)

These Gourmet Chocolate Mint Cookies feature three indulgent layers: a chewy, fudge-like chocolate cookie base, a fluffy peppermint frosting tinted emerald green, and a glossy chocolate ganache topping. Inspired by classic Andes mints and bakery-style desserts, they deliver bold chocolate flavor, refreshing mint, and a stunning high-contrast presentation perfect for holidays and special occasions.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup unsalted butter, softened (cookie base)
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 0.75 tsp baking soda
  • 0.5 tsp fine sea salt
  • 3 tbsp unsalted butter, softened (mint frosting)
  • 1.5 cups powdered sugar, sifted
  • 2 tbsp milk
  • 0.5 tsp peppermint extract
  • 1 drop green gel food coloring
  • 1 cup semi-sweet chocolate chips (ganache)
  • 1 tbsp neutral oil (canola or vegetable)

Equipment

  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Baking sheets
  • Parchment Paper
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment. Beat butter and sugar together for 3–4 minutes until pale and fluffy.
  2. Beat in the egg and vanilla extract until fully combined. Scrape down the bowl as needed.
  3. Sift flour, cocoa powder, baking soda, and salt into the bowl. Mix on low speed just until combined.
  4. Roll dough into 1.5-inch balls and place 2 inches apart. Bake for 8–10 minutes until edges are set and centers remain soft. Cool completely.
  5. Beat butter, powdered sugar, milk, peppermint extract, and green gel coloring until smooth and fluffy. Spread frosting evenly over cooled cookies.
  6. Place frosted cookies in the freezer for 15–20 minutes until frosting is firm.
  7. Melt chocolate chips with oil in 30-second intervals until smooth. Spoon ganache over frozen frosting and allow to set.

Notes

Freezing the frosted cookies before adding ganache is essential for clean, professional layers.

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