Chocolate Mint Cookies are delightful, buttery Christmas cookies dipped in chocolate & sprinkled with holiday cheer! Simple green shortbread perfect for cookie trays!
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!
Chocolate Dipped Mint Cookies
These holiday cookies use some mint extract in the dough and a little food coloring to make them remind you of Andes mints. You can omit the food coloring if desired but the nice green hue really does give a fun holiday appeal.
These cookies are super easy to make and are always a crowd-pleaser. You’re going to love these festive mint cookies. Share them at holiday parties, in cookie exchanges, and more.
Chocolate Mint Cookies Ingredients
-Butter: You will need 1 cup of softened butter. This is two sticks.
-Sugar: Use 1/2 cup of granulated sugar to make these cookies nice and sweet.
-Mint extract: You will need 2 teaspoons of mint extract to give these cookies a refreshing taste.
-Flour: The base of this cookie recipe is 2 cups of all-purpose flour.
-Baking powder: Use 1 teaspoon of baking powder to help leaven the cookies nicely so that they puff up while baking.
-Salt: Adding in 1/4 teaspoon of salt will help to enhance the flavors in the cookies.
-Green food coloring: If desired, add in about 10-15 drops of green food coloring, until you reach your desired hue.
-Chocolate: You’ll want 2 cups of melting chocolate to dip your cookies into.
-Festive sprinkles: Use any fun colored festive holiday sprinkles to give your cookies a unique appearance that fits well with the season.
Make Mint Chocolate Cookies
Make the Dough
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.
Chill the 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!
Bake the Cookies
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.
Cool and Assemble
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. Enjoy!
WHAT IS THE BEST WAY TO MELT CHOCOLATE?
I prefer to melt chocolate in the microwave because it’s so simple! Here’s how to do it: Add chocolate to a microwave-safe bowl and heat for 1 minute per cup of melting chocolate. Let chocolate sit for 2 minutes in the microwave. Gently stir chocolate. If you still see clumps, heat again in 30-second intervals, stirring between each until smooth. Go slow as if you accidently seize the chocolate, you’ll have to throw it out and start again.
CHOCOLATE MINT COOKIES
- 1 cup butter softened (2 sticks)
- ½ cup sugar
- 2 tsp mint extract
- 2 cups flour
- 1 tsp baking powder
- ¼ 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.
- Dip 3/4 of the cookie into chocolate. Set on wax paper and add holiday sprinkles. Do not remove until cool and set.
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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.
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 CHOCOLATE CHIP CAKE
- PEPPERMINT MELTAWAYS
- MINT OREO PUDDING COOKIES
- PEPPERMINT OREO POKE CAKE
- PEPPERMINT CHOCOLATE CHIP COOKIES
- THE BEST MINT BROWNIES
- HOLIDAY PEPPERMINT ICE CREAM CAKE ROLL
- MINT COOKIE FUDGE CUPS
- HOMEMADE PEPPERMINT NOUGAT CANDY
- MINT CHOCOLATE CHIP COOKIES
- MINT OREO COOKIES
- EASY PEPPERMINT CHEX MIX
- MINT CHOCOLATE POKE CAKE
Chocolate Mint Cookies made from a buttery shortbread cookie dipped in dark chocolate & topped with festive holiday sprinkles. My favorite Christmas cookie!