Chocolate Mint Cookies Green

My grandmother always said chocolate and mint were made for each other, but it took me years to understand what she meant. The first time I made these cookies, the kitchen filled with this incredible aroma—rich cocoa mixing with the bright scent of peppermint. My roommate wandered in from her room and asked if I'd accidentally made thin mints from scratch.

I brought these to a cookie exchange last December and watched them disappear first. Three different people asked for the recipe, which is basically the universal language for 'these are exceptional.' Now they're my go-to whenever I need something that feels festive but doesn't require three days of preparation.

Ingredients

• Unsalted butter: Room temperature butter creates the perfect texture for both cookies and frosting—plan ahead and set it out an hour before baking
• Granulated and brown sugar: The brown sugar adds moisture and depth while the white sugar creates those crispy edges we love
• Peppermint extract: Start with the full teaspoon—you can add more but the flavor mellows beautifully during baking
• Unsweetened cocoa powder: Use a high-quality cocoa since it's the main flavor player in these chocolate cookies
• Semisweet chocolate chips: These add pockets of melted chocolate throughout the chewy cookie base
• Powdered sugar: Sift it first to avoid any lumps in your frosting—nothing ruins smooth frosting faster than sugar clumps
• Green food coloring: Gel coloring works best for achieving that vibrant mint green without thinning the frosting

Instructions

Prep your oven and pans:

Preheat oven to 350°F and line two baking sheets with parchment paper for easy cleanup

Cream the butter and sugars:

Beat butter, granulated sugar, and brown sugar until pale and fluffy—this takes about three minutes and makes all the difference for texture

Add eggs and extracts:

Mix in eggs, vanilla, and peppermint extract until just combined—do not overmix at this stage

Whisk dry ingredients:

In a separate bowl, combine flour, cocoa powder, baking soda, and salt so everything is evenly distributed

Combine everything:

Gradually add dry ingredients to the wet mixture, mixing only until you no longer see visible flour

Fold in chocolate chips:

Gently stir in the chocolate chips by hand so you do not overwork the dough

Scoop the dough:

Drop tablespoon-sized balls onto prepared baking sheets, leaving about two inches between each cookie

Bake to perfection:

Bake for 9-11 minutes until edges look set but centers still appear slightly soft

Cool completely:

Let cookies rest on the baking sheet for five minutes before moving them to a wire rack—cool completely before frosting

Make the mint frosting:

Beat butter until creamy, then gradually add powdered sugar, milk, and peppermint extract until smooth and fluffy

Color and frost:

Add green food coloring to reach your desired shade, then spread or pipe frosting onto cooled cookies

Save

My niece helped me decorate these last holiday season and got frosting everywhere—on the counter, in her hair, somehow on the dog. But the cookies looked charming with their slightly imperfect swirls of green, and honestly, they disappeared even faster than the perfectly frosted ones.

Getting The Texture Right

The secret to these cookies is pulling them from the oven at the right moment. I learned this the hard way after leaving one batch in too long—they were still delicious but lost that signature chewy center. Now I set a timer and check at nine minutes every single time.

Frosting Like A Pro

You do not need fancy piping tools for these cookies. A simple butter knife spread in a swirl pattern looks beautiful and rustic. If you want that bakery appearance, use a ziplock bag with the corner snipped—just fill it, squeeze gently, and create simple rosettes or waves.

Storing And Serving

These cookies stay fresh for up to five days in an airtight container at room temperature, though I have never had them last past day two in my house. If you are making them ahead for an event, you can freeze unfrosted cookies and frost them the day of serving.

• Place a piece of parchment paper between layers of frosted cookies if stacking them to prevent sticking
• Bring cookies to room temperature before serving if they have been refrigerated for best texture
• These pair beautifully with coffee or a glass of cold milk

Save

There is something deeply satisfying about the combination of rich chocolate and bright mint. These cookies have become my go-to for bringing a little joy to ordinary days.

Recipe FAQs

→ How do I ensure the cookies stay chewy?

Use the right balance of butter and sugars and avoid overbaking. Baking until edges are set but centers remain soft helps keep them chewy.

→ Can I substitute peppermint extract with another flavor?

Yes, alternatives like almond or vanilla extract can be used for a unique twist while maintaining the dessert’s richness.

→ What is the purpose of green food coloring in the frosting?

The green food coloring provides a festive and appealing look, enhancing the mint theme without altering the flavor.

→ How should I store the cookies after frosting?

Store the frosted cookies in an airtight container at room temperature for up to a week to maintain freshness and frosting texture.

→ Are there any tips for mixing the dough effectively?

Beat the butter and sugars until fluffy before adding eggs and extracts. Gently fold dry ingredients to avoid overmixing and toughening the dough.