Description
These indulgent treats start with a fudgy chocolate cookie, receive a generous layer of silky mint buttercream, then get drizzled with glossy chocolate ganache. Perfect for mint-chocolate aficionados!
Ingredients
Scale
Chocolate Cookie Base
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg, at room temperature
- 1¼ cups (163 g) all-purpose flour, spooned and leveled
- ⅓ cup (30 g) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine salt
Mint Buttercream
- 1½ cups (180 g) powdered sugar
- ½ cup (115 g) unsalted butter, softened
- 1 Tbsp milk (or cream)
- ½–1 tsp mint extract, to taste
- A drop of green food coloring (optional)
Chocolate Ganache
- ¾ cup (130 g) semi-sweet chocolate chips or chopped chocolate
- 1 Tbsp neutral oil (vegetable or coconut)
Instructions
- Bake the Cookies
- Heat oven to 350 °F (175 °C). Line two baking sheets with parchment.
- In a bowl, beat butter and granulated sugar with an electric mixer until light and creamy (3–4 minutes). Mix in vanilla and egg until smooth.
- Add flour, cocoa powder, baking soda, and salt; stir until a cohesive dough forms.
- Shape dough into sixteen 1¾″ balls and space them on the sheets. Bake for 8–10 minutes, just until the edges set and centers look slightly glossy.
- Let cookies rest on the pan for 10 minutes before transferring to a wire rack to cool fully.
- Whip the Mint Frosting
- Combine powdered sugar, butter, milk, and mint extract in a bowl. Beat until creamy, adding more sugar to thicken or a splash of milk to thin as needed.
- Spread or pipe the buttercream over the cooled cookies. Freeze for 15 minutes—this helps the ganache adhere cleanly.
- Finish with Ganache
- In a microwave-safe bowl, combine chocolate and oil. Heat in 30-second bursts, stirring between, until melted and glossy.
- Drizzle or spoon the ganache atop each chilled cookie. Let the chocolate set at room temperature or refrigerate briefly before serving.
Notes
Notes & Variations
- Dairy-free: Substitute vegan margarine and dairy-free chocolate.
- Gluten-free: Swap in certified gluten-free oat or all-purpose flour.
- Whole-wheat option: Use whole-wheat flour interchangeably for extra fiber.
- Flavor twists: Try peppermint, spearmint, or even orange extract in the buttercream.
- Storage: Keep in an airtight container in the fridge for up to one week or freeze (layer between parchment) for up to two months. Thaw at room temperature before enjoying.
- Prep Time: 30 minutes
- Cooling Time: 1 hour
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 295cal
- Sugar: 27g
- Sodium: 78mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 41mg