Soft Thin Mint Chocolate Cookies
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Thin Mint Chocolate Cookies are a real treat that combines rich chocolate and refreshing peppermint. They’re soft and chewy and topped with a creamy peppermint frosting and a drizzle of chocolate. They’re quick and easy to make, perfect for any occasion, and guaranteed to be a hit with everyone.
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Even though chocolate and peppermint are the classic flavors of Christmas cookies, I must confess that I love making and eating these cookies all year round. It’s easy to change the green frosting to red for Valentine’s Day or decorate in Red, White, and Blue for holiday celebrations. They’re real crowd-pleasers and perfect for bake sales and the kids love helping to make them.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Thin Mint Chocolate Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These cookies are super easy to make if you follow my instructions.
Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper (or use two baking sheets).
Mix the Cookie Dough
In a large bowl, beat the butter and sugar with a hand mixer until smooth and creamy. Add the vanilla extract and egg, and beat until combined.
Combine Dry Ingredients
Add the flour, cocoa powder, baking soda, and salt to the bowl. Beat until a dough forms, scraping down the sides of the bowl as needed to incorporate all the dry ingredients.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Form and Bake Cookies
Roll the dough into 1 tablespoon-sized balls and place them on the prepared baking sheet(s), spacing them about 1-2 inches apart. Bake for 10 minutes.
Prepare the Peppermint Frosting
While the cookies are baking, in a separate large bowl, beat the butter, powdered sugar, milk, peppermint extract, and food coloring with a hand mixer until well combined. Adjust the amount of food coloring to achieve your desired shade of green.
Tip: Start with a small amount of food coloring and add more gradually to get the perfect color.
Frost the Cookies
Once the cookies have cooled for 20 minutes after baking, spread the peppermint frosting over the tops using a knife. Place the frosted cookies in the freezer for 20 minutes or overnight.
Add the Chocolate Drizzle
Before removing the cookies from the freezer, melt the chocolate chips and oil in a small microwave-safe bowl, stirring every 30 seconds until fully melted. Transfer the melted chocolate to a small zip lock bag, snip off a tiny corner, and drizzle the chocolate over the chilled, frosted cookies.
Serve and Enjoy!
Allow the chocolate to harden on the cold cookies for a few minutes before serving. Alternatively, you can let the cookies thaw and soften before enjoying them.
Ingredients
- ½ cup unsalted butter room temp
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¼ cups flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ salt
- ½ cup butter room temp
- 3 cups powdered sugar
- 1 tablespoon milk
- Green food coloring
- 1 teaspoon peppermint extract
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper (or use two baking sheets).
- In a large bowl, beat the butter and sugar using a hand mixer until smooth and creamy. Beat in the vanilla and egg until combined.½ cup unsalted butter, 1 cup sugar, 1 teaspoon vanilla extract, 1 egg
- Add the flour, cocoa powder, baking soda, and salt to the bowl. Beat the mixture until a dough forms, scraping down the sides of the bowl as needed to incorporate all the dry ingredients.1 ¼ cups flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ salt
- Roll the dough into 1 tablespoon-sized balls and place them on the prepared baking sheet(s), spacing them about 1-2 inches apart. Bake for 10 minutes. While the cookies are baking, prepare the frosting.
- In a separate large bowl, beat the butter, powdered sugar, milk, peppermint extract, and food coloring using a hand mixer until well combined. Adjust the amount of food coloring to achieve your desired color.½ cup butter, 3 cups powdered sugar, 1 tablespoon milk, Green food coloring, 1 teaspoon peppermint extract
- Once the cookies have cooled for 20 minutes after baking, spread the peppermint frosting over the tops using a knife. Place the frosted cookies in the freezer for 20 minutes or overnight.
- Before removing the cookies from the freezer, melt the chocolate chips and oil in a small microwave-safe bowl, stirring every 30 seconds until fully melted. Transfer the melted chocolate to a small zip lock bag, snip off a tiny corner, and drizzle the chocolate over the chilled, frosted cookies.1 cup semisweet chocolate chips, 1 tablespoon vegetable oil
- Allow the chocolate to harden on the cold cookies for a few minutes before serving. Alternatively, you can let the cookies thaw before enjoying.
Notes
- Quality Ingredients: Choose good-quality cocoa powder and semisweet chocolate chips for the richest flavor. It really makes a difference.
- Room Temperature: Make sure your butter and eggs are at room temperature. This makes mixing easier and gives you a smoother dough.
- Food Coloring: Gel food coloring is best for a vibrant green frosting without making it too runny.
- Creaming the Butter: Take your time to cream the butter and sugar until it’s light and fluffy. This step is key for perfect, soft cookies.
- Chill the Dough: If your dough feels too soft, pop it in the fridge for 15-20 minutes. This makes it easier to handle and roll into balls.
- Bake Evenly: Rotate your baking sheet halfway through to ensure all cookies bake evenly.
- Frosting Tips: If your frosting is too thick, add a few drops of milk until it’s spreadable. Too thin? Just mix in a bit more powdered sugar.
- Freeze for Ease: Freeze the frosted cookies before adding the chocolate drizzle. It helps the frosting set and makes drizzling a breeze.
- Cool Chocolate: Let your melted chocolate cool slightly before drizzling to prevent it from melting the frosting.
- Storing Cookies: Keep your cookies fresh by storing them in an airtight container in the fridge for up to a week. They also freeze well if you want to save some for later.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
These cookies aren’t hard to make, but here are some of my top tips to make sure they turn out perfect every time.
- Quality Ingredients: Choose good-quality cocoa powder and semisweet chocolate chips for the richest flavor. It really makes a difference.
- Room Temperature: Make sure your butter and eggs are at room temperature. This makes mixing easier and gives you a smoother dough.
- Food Coloring: Gel food coloring is best for a vibrant green frosting without making it too runny.
- Creaming the Butter: Take your time to cream the butter and sugar until it’s light and fluffy. This step is key for perfect, soft cookies.
- Chill the Dough: If your dough feels too soft, pop it in the fridge for 15-20 minutes. This makes it easier to handle and roll into balls.
- Bake Evenly: Rotate your baking sheet halfway through to ensure all cookies bake evenly.
- Frosting Tips: If your frosting is too thick, add a few drops of milk until it’s spreadable. Too thin? Just mix in a bit more powdered sugar.
- Freeze for Ease: Freeze the frosted cookies before adding the chocolate drizzle. It helps the frosting set and makes drizzling a breeze.
- Cool Chocolate: Let your melted chocolate cool slightly before drizzling to prevent it from melting the frosting.
- Storing Cookies: Keep your cookies fresh by storing them in an airtight container in the fridge for up to a week. They also freeze well if you want to save some for later.
How to Store Thin Mint Chocolate Cookies
To keep your Thin Mint Chocolate Cookies fresh, store them in an airtight container. If you plan to enjoy them within a few days, keep the container at room temperature. For longer storage, place the container in the fridge; they’ll stay delicious for up to a week.
If you want to save them for even longer, these cookies freeze beautifully. Just layer them with parchment paper in a freezer-safe container. When you’re ready to enjoy, let them thaw at room temperature. This way, you can have a tasty treat ready whenever you want!
More Easy Cookie Recipes for You to Try at Home
If you’re a little cookie crazy like me, you should check out some of my favorites.
