Chocolate Mint Cookies are an easy holiday cookie that tastes great, looks festive and they’re dipped in chocolate!
Chocolate Mint Cookies are an easy way to celebrate National Cookie Day! The mint-chocolate combined with the dark chocolate is a favorite of ours. This recipe makes about 4 dozen Chocolate Mint cookies with is a good thing because even without the holiday sprinkles, these cookies are irresistible!
Tips for Making the Chocolate Mint Cookies
Using mint extract in the dough, and a little food coloring, you get a cookie that reminds you of an Andes mint. If you don’t enjoy food coloring you can easily omit that part.
After making the cookie dough, it’s best to separate and roll it into 2 logs of rolled dough, using wax paper is ideal for getting the dough to not stick to the wrap, and helps to give you smooth edges.
Chill the dough before slicing it like you would a roll of cookie dough from the store and then bake.
Cover in melted chocolate and sprinkles and wait until they set before eating. It’s less messy this way!
Do I need to chill the dough?
Yes, I cannot recommend chilling the dough enough. It is such an important step! Chilling cookie dough is a great way to solidify the fats and get the cookies to hold their shapes while baking. If your butter or fats are too warm, your cookie will spread during the baking process and that will give you flat, crisp, and possibly overbaked cookies.
Should I use parchment paper when baking cookies?
The option is there for you to decide but using parchment paper on your cooking sheet can not only reduce the amount of cleaning needed on the pan but can also help to eliminate the need for cooking spray. If you have an older or darker pan, you may notice that the bottoms of baked goods like cookies come out burnt or overbaked, parchment paper can keep that from happening.
The Ingredients Needed to Make Chocolate Mint Cookies
-1 cup butter, softened (2 sticks)
-1/2 cup sugar
-2 tsp mint extract
-2 cups flour
-1 tsp baking powder
-1/4 tsp salt
-10-15 drops green food coloring
-2 cups melting chocolate*
Make Mint Chocolate Cookies
With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in the mint extract and food coloring.
Add in the flour, baking powder, and salt. Mix until it forms a dough.
Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!) I always aim for round logs and end up with a more oval shape. It still works!
Heat the oven to 300°F.
Cut the logs into ¼-inch-thick slices with a sharp knife.
Arrange the slices 2 inches apart on parchment-lined baking sheets.
Bake the cookies on the top rack of the oven for 22-26 minutes.
Transfer to wire racks to cool. Heat the chocolate in the microwave for 1 minute, Stir gently and continue heating in 15-second increments until it’s smooth.
Dip 3/4 of the cookie into chocolate. Set on a sheet of wax paper and add on the holiday sprinkles. Do not remove the cookies until they’re cool and the chocolate has set.
*You can use chocolate chips + 1 tsp coconut oil or some shortening mixed in place of melting chocolate.
CHOCOLATE MINT COOKIES
- 1 cup butter softened (2 sticks)
- 1/2 cup sugar
- 2 tsp mint extract
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 10-15 drops green food coloring
- 2 cups melting chocolate*
- festive sprinkles
- With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in mint extract and coloring.
- Add flour, baking powder, and salt. Mix until it forms a dough.
- Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you're pressed for time, 30 minutes in the freezer works well too!) I always aim for rounder logs and end up with a more oval shape. It works!
- Heat the oven to 300°F.
- Cut the logs into 1/4-inch-thick slices with a sharp knife.
- Arrange the slices 2 inches apart on parchment-lined baking sheets.
- Bake the cookies on the top rack of the oven for 22-26 minutes.
- Transfer to wire racks to cool. Heat chocolate in a microwave for 1 minute, stir gently and continue heating in 15-second increments until smooth.
- If you want to use the best tasting, easiest chocolate to work with ever, visit chocoley.com! Their dipping & coating chocolate is my favorite!
- Dip 3/4 of the cookie into chocolate. Set on wax paper and add holiday sprinkles. Do not remove until cool and set.
- *You can use chocolate chips + 1 tsp coconut oil or some shortening mixed in place of melting chocolate.
Can I use foil instead of parchment paper for cookies?
If you don’t have parchment paper available you can use aluminum foil as a viable alternative. Both products help to reduce the amount of cleanup time after the cookies have finished baking.
Can you bake cookies on wax paper?
Although this recipe requests the use of wax paper a few times, it should never be used in place of parchment paper for baking. Wax paper is not oven-safe and will render your cookies inedible, which would be sad considering how much effort you put in to make them.
How long do homemade cookies last before they spoil?
If properly stored in an airtight container on the counter, homemade cookies like these chocolate mint cookies with mint extract can last up to 3 weeks! That being said, I recommend eating them sooner rather than later as all cookies tend to dry out or become stale as they age.
Need more mint in your life? Check out these refreshing recipes!
- Homemade Peppermint Patties
- Mint Oreo Pudding Cookies
- The Best Mint Brownies
- Mint Cookie Fudge Cups
- Mint Chocolate Chip Cookies
- Easy Peppermint Chex Mix
Chocolate Mint Cookies made from a buttery shortbread cookie dipped in dark chocolate & topped with festive holiday sprinkles. My favorite Christmas cookie!