The Ultimate Mint Chocolate Cookies

My mint chocolate cookies combine fudgy chocolate cookies with creamy mint frosting and rich chocolate ganache. These are positively gourmet!

Recipe: https://sugarspunrun.com/mint-chocolate-cookies/

Ingredients
Cookies
1 cup unsalted butter, melted (226g)
½ cup natural cocoa powder (50g)
1 cup granulated sugar (200g)
¾ cup light brown sugar, firmly packed (150g)
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour (280g)
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
Mint Frosting
¾ cups unsalted butter, softened (170g)
2 ½ cups powdered sugar (312g)
⅛ teaspoon salt
1 ½ teaspoon peppermint extract
½ teaspoon clear vanilla extract
Green food coloring (optional)
Ganache
1 cup semisweet chocolate chips or couverture chocolate (170g)
¼ cup heavy cream (60ml)

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Instruction
00:00 Introduction
00:25 Combine melted butter and cocoa powder in a large mixing bowl and stir until well combined.
01:23 Add sugars and stir well.
01:51 Add egg, egg yolk, and vanilla extract and stir.
02:30 In a separate medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
03:05 Gradually add dry ingredients to wet, stirring until completely combined.
03:37 Cover dough with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
After Chilling
03:52 Once dough has chilled, scoop cookie dough by 2 tablespoon-sized scoop and roll between your palms to form a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
04:25 Bake in center rack of 350F (175C) preheated oven for 10-11 minutes. Within 1 minute of removing from the oven, gently flatten the surface of the cookie using a clean, flat surface (I use the bottom of a 1-cup measuring cup). This will give you a smooth/flat surface for the frosting. Allow to cool completely before decorating.
Mint Frosting
05:00 Place butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
05:18 Gradually add sugar and stir on low-speed until well combined.
05:38 Add salt, vanilla extract, and peppermint extract. Stir well.
06:15 Add food coloring (if using) and stir until evenly incorporated.
Ganache
07:23 Combine chocolate and heavy cream in a medium-sized microwave-safe bowl.
07:35 Microwave on high for 25 seconds. Stir well. Microwave for another 25 seconds and stir again until you have a smooth consistency. If chocolate is still not melted, continue to microwave in 10 second increments until smooth.
Assembly
08:25 Spread or pipe frosting evenly over cooled cookies (I use a piping bag fitted with an open tip).
08:49 Use a spoon to drizzle or gently spread ganache over the frosting. Allow chocolate to set before enjoying.

Notes
Food coloring
This is optional but will give the cookies a mint-green hue. I used “Mint” Americolor gel food coloring for the cookies in the photos and video.
Storing
Store cookies in an airtight container at room temperature for up to 2 days. Cookies may be refrigerated in an airtight container for up to 5 days, but I personally think they taste best at room temperature so I’ll remove mine from the fridge to sit at room temperature for 15 minutes before enjoying.

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