Chocolate mint cookies are so irresistible they might not make it to the Christmas cookie exchange.
Our Favorite Chocolate Mint Cookies
- Nothing is better than warm homemade cookies from the oven!
- These mint chocolate cookies taste like a cross between Andes chocolate mints, Girl Guide cookies, and mint truffle cake. They are extra rich and chocolatey with a cool and refreshing mint flavor.
- The candy cane sprinkles make them extra crunchy and sweet, perfect for the holidays.
- Serve them with a hot cup coffee. Or make an extra decadent treat and add ice cream between two cookies to make a cookie sandwich. Alternatively, make a festive dessert tray and serve them alongside other tasty creations like butter tarts or peanut butter blossoms.
Simple Ingredients and Swaps
- Chocolate: Unsweetened, semi-sweetened blocks of chocolate are melted with butter. Mini chocolate chips are added to the flour mixture for this step. Regular chocolate chips will work at this step, but the mini ones work better.
- Mint: Just ½ teaspoon of mint is all that’s needed to create that delicious mint flavor. For the best cool, minty flavor, use peppermint extract instead of spearmint or wintergreen.
- Candy Cane: Peppermint candy canes are easily accessible, especially during the holidays. Be aware that there are cherry and strawberry flavors also available, which look very similar to peppermint, so be sure to pick up the correct flavor. Place candy canes in a plastic bag and crush them with a meat mallet or a rolling pin.
Cookie Remix Corner
- Substitute other tasty flavorings such as orange, coconut, banana, almond or vanilla. Or omit the flavoring entirely. But then these would simply be plain chocolate truffle cookies, which, for some folks, is perfectly fine too.
- Use various toppings like shredded coconut, slivered almonds, or even zested orange peel.
- Drizzle melted chocolate over each cookie, or dip them halfway into melted chocolate.
- Or make these cookies into chocolate squares. Simply press the dough into a baking dish, bake, decorate, cut, and serve. Dip them in chocolate sauce, whipped cream, and serve.
How to Make Chocolate Mint Cookies
- Mix the chocolate and butter together (full recipe below).
- Combine dry ingredients with mini chocolate chips.
- Mix dry into wet ingredients. Refrigerate until stiff.
- Roll dough into balls, place on a baking sheet, and bake.
- Decorate with crushed candy.
Baker’s Best Tricks
- Don’t skip the chill time because it helps achieve that fudgy, truffle-like texture. If you are short on time, pop dough in the freezer for 25–30 minutes to firm it up fast.
- Place cookies on parchment paper to decorate with crushed candy cane. If any extra falls off the cookies, you can gather it easily and use on the next batch.
- Crush the candy cane well. Fine candy cane will melt on the warm cookie so it doesn’t fall off.
- Take out the cookies even if they look a little soft. They’ll finish setting on the tray and stay extra fudgy.
- Mix in eggs one at a time to get that glossy, smooth batter. Plus it helps keep the cookies dense and rich instead of cakey.
Keeping Cookies Fresh
- Store truffle cookies in an airtight container or a zippered plastic bag for freshness.
- Cookies will last up to 3 days at room temperature and up to a week in the refrigerator. They freeze well, so why not double the recipe? They will stay fresh for up to a month.
- Allow cookies to cool completely before storing.
More Chocolatey Treats
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Chocolate Mint Truffle Cookies
Chocolate Mint Truffle Cookies with three kinds of chocolate are decadently delicious!
Ingredients
- 4 ounces unsweetened chocolate chopped
- 3 ounces semisweet chocolate chopped
- ¾ cup butter
- 1 ½ cups granulated sugar
- 3 eggs
- ½ teaspoon mint extract
- 1½ cups all purpose flour
- ½ teaspoon baking powder
- ½ cup mini chocolate chips regular size works, but mini is better
- ¼ cup crushed candy cane finely crushed*
Instructions
- In a large saucepan over medium low heat, melt butter, unsweetened chocolate and semisweet chocolate. Remove from heat.
- Whisk in sugar until well mixed. Add and mix in one egg at a time to the chocolate mixture. Whisk in mint extract.
- In a medium bowl, mix together flour, baking powder, and chocolate chips.
- Add flour mixture to melted chocolate mixture and combine.
- Transfer batter to the bowl, cover with plastic wrap, and refrigerate for 2 hours (up to 24 hours).
To Bake
- Preheat oven to 350°F. Line baking trays with parchment paper.
- Using a 1 ¼ Tablespoon cookie scoop (size #50), scoop dough and roll into 1 inch balls. Place on lined baking tray, about 2 inches apart.
- Bake for 8 minutes, remove from oven and sprinkle with chopped candy cane while warm.
- Cool on baking tray for 5 minutes then transfer to cooling rack and cool completely.
Notes
*I did not use all of the candy cane for garnish. Nutrition information includes ⅛ cup.
- Cookies can be frozen for up to a month and will last in airtight container for up to a week (although usually gone before then).
- Can freeze the dough for about 30 minutes instead of refrigerating for 2 hours.
- Use a 1 ¼- 1 ⅓ Tablespoon scoop (about 1 ⅓ inches wide) for a 1 inch ball.
Nutrition Information
Calories: 95 | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 32mg | Potassium: 37mg | Fiber: 1g | Sugar: 8g | Vitamin A: 104IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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