Double Chocolate Mint Cookies

Around St. Patrick’s Day we always hear about wearing of the green! How about making a cookie that is wearing a bit of the green! Double Chocolate Mint Cookies are simply delicious with chocolate as part of the cookie and topping. Then bite into this cookie for a surprise burst of Mint. Chocolate and Mint are a perfect pairing of flavors. Of course this cookie is great any time of the year, but it has a festive appearance for your Irish celebrations.

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Double Chocolate Mint Cookies
Double Chocolate Mint Cookies

Chocolate Mint Cookies

Everyone has busy lives juggling a lot of priorities. Often we purchase cookies at the store thinking we do not have time to make them. But as we all know, homemade cookies out of the oven are always the best! The aroma fills the kitchen with anticipation of a delicious treat. You can make this recipe in several stages. Start with making the dough and chilling it over night in the refrigerator. Chilled dough is always easier to make the cookies then room temperature dough. The next day simply bake them and freeze until needed.

The Mint Filling is quick to make and spoon onto each cookie. The amount of peppermint to add to the filling depends upon how strong you prefer the flavor of mint. Start with a conservative amount, taste testing the filling until you obtain the desired flavor. Finish the cookie with melted Chocolate letting it cool either on the countertop or in the refrigerator. With very little time you can serve yummy homemade cookies!

St Patricks Day Mint Cookies
St Patricks Day Mint Cookies

Make Ahead Freezer Friendly Cookies

When freezing baked cookies, it is important to ensure the cookies are completely cooled. Otherwise condensation will occur once they go into the freezer reducing the Quality when thawed. Place the cooled cookies in an airtight freezer friendly container separating them with a layer of parchment paper. When ready to enjoy the cookies, remove from the freezer the night before. The next day make the Mint Filling and finish with a Chocolate drizzle!

Another option is to freeze the dough to bake the cookies at a later date. Most cookie doughs can be frozen up to 3-months but I cannot image not baking them sooner! To prepare the cookie dough for the freezer, line a baking pan with parchment paper. Drop the individual cookies on the baking pan as if you were preparing them for the oven. Place in the freezer until frozen then transfer to a freezer friendly container. When ready to enjoy, place the frozen cookies on a parchment lined baking pan thawing in the refrigerator. As a tip, whenever freezing a make ahead meal, I always label the name of the meal, date, and instructions for thawing and completing the dish. All Recipes has tips on freezing different types of cookie dough.

Chocolate Mint Cookies
Chocolate Mint Cookies

Double Chocolate Mint Cookies

Around St. Patrick’s Day we always hear about wearing of the green! How about making a cookie that is wearing a bit of the green! Double Chocolate Mint Cookies are simply delicious with chocolate as part of the cookie and topping. The Chocolate Cookie can be made ahead of time to freeze and then finish when ready to enjoy them!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Cookies, Dessert, St. Patrick’s Day
Cuisine: American
Servings: 36 Cookies
Calories: 98kcal
Author: Bernice

Ingredients

Cookie Ingredients

  • 3/4 cup Kerrygold Butter softened
  • ½ cup Granulated Sugar
  • 1 tsp Vanilla
  • 1 Egg large
  • 1 ½ cups Flour
  • ¼ cup Unsweetened Baking Cocoa
  • ½ tsp Baking Soda

Mint Filling Ingredients

  • 1/4 cup Kerrygold Butter softened
  • 1 cup Powdered Sugar
  • 1 tbsp Milk
  • ½ tsp Peppermint Extract
  • Several drops of Green Food Color

Topping

  • ¼ cup Semisweet Chocolate Chips or any melting chocolate

Instructions

Cookie Preparation

  • Cream the butter until smooth and then add the sugar. 
  • Mix in the vanilla and egg yolk until blended. 
  • Beat in flour, cocoa, and baking soda. 
  • Place in refrigerator to chill for an hour or overnight until you can work with the dough. 
  • Preheat oven to 375°F.
  • Shape dough by rounded teaspoonful into 1-inch balls. On a cookie sheet lined with parchment paper or using an ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make a deep indentation in the center of each ball. If during baking the indentation flattens out, then using the back of a spoon gently makes the indentions.
  • Bake 7 to 9 minutes or until set. Let cool for a few minutes then remove from cookie sheet to wire rack. 

Mint Filling Preparation

  • In small bowl, cream the butter until smooth. Add the powdered sugar on low speed until smooth. Beat in milk, Peppermint Extract and enough food color for desired color.
    Spoon about 1/2 teaspoon filling into each cookie.

Topping Preparation

  • Place chocolate chips in a microwave safe bowl. Microwave about 1 minute or until softened. Drizzle chocolate over cookies. Let stand about an hour or until chocolate is set. If needed sooner, place in refrigerator until set. 

Notes

Makes approximately 3 dozen depending upon the size of the cookie. Nutritional facts are an estimate. The amount of peppermint to add to the filling depends upon how strong you prefer the flavor of mint. Start with a conservative amount, taste testing the filling until you obtain the desired flavor.

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Other Recipes That You May Enjoy!

Shamrock Sugar Cookies
Healthy Whole Grain Cinnamon Oatmeal and Fruit Cookie
Chewy Chocolate Mint Cookies

Author: Bernice

Cooking has always been a passion of mine with trying new recipes or adding a twist to an existing recipe. This blog contains some of our favorite healthier recipes but also contains decadent desserts and delicious meals that may not consider calorie count! So grab your favorite Supper Plate and enjoy our Cooking Adventure!

16 thoughts

  1. I am really loving your cookie recipes Bernice! These sound amazing! I took out my food storage machine to freeze some bran muffins and found that it doesn’t work anymore. But I am going to get a replacement and start freezing the cookies and doing them in stages like you suggest! ❤️❤️😁 Great post!

    1. Thanks so much for your kind words Lana! 💕 I love making cookies in stages. I just tried a new recipe similar to this one but with more mint. I hope to post in the next day or so. 💕

      1. Awesome! I will look for it! I’m so glad to have found your blog! Do you use a specific food storage machine or just freezer bags?

      2. Thank you! I use freezer bags. I have a food storage machine that I haven’t used in years. Not sure if it evens work anymore. 💕

      3. I use freezer bags for cookies, muffins, etc. I individually wrap the muffins using sandwich bags to make it easier for meal prep. The ziplock bag does not get dirty so I can reuse them. If I place a package of raw meat in a ziplock bag I always throw it out. I am thinking of sharing my tips in a future posting. It would also be a great way to hear what everyone else does! 🙂

      4. That is one of the many things I love about the blogging world. I learn so much from everyone. Plus get to see parts of the world I will never travel. 🙂

    1. Thanks you! I used 10 ounces of the Mint Baking Chips which were wonderful! The Mint Icing is optional since the cookie stands on its own. I had to freeze some of them in order to not eat all of them!

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