Chocolate Mint Cookies
on Dec 12, 2018, Updated Nov 27, 2020
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Chocolate Mint Cookies are refrigerator cookies you can make ahead of time, chill the dough, and slice and bake at your convenience.
They make perfect holiday gifts and are a great addition to any Christmas cookie exchange.
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Chocolate Mint Cookies
Christmas cookies are some of my favorite things to make. As parents, we grew up with Cherry Christmas Cookies, Date Pinwheel Cookies, German Phefferneuse Cookies, and so many others. Now that our boys are adults they can say the same thing.
This shortbread cookie recipe makes crunchy chocolate cookies that celebrate the Ying and Yang of chocolate and mint.
These are custom-built for this year’s collection of Christmas cookies.
What’s in Them
- Butter
- Powdered Sugar
- Salt
- Vanilla
- Flour
- Cocoa Powder
- Andes Mints
- Mini Chocolate Chips
- Chocolate Chips
- Vegetable Oil or Shortening
- Candy Canes
How to Make These Chocolate Christmas Cookies
Like most cookie recipes, you’ll start by creaming together some (powdered) sugar and butter.
You can use a hand mixer, stand mixer, or even a table fork and some good old-fashioned elbow grease.
Next, you will use another mixing bowl and stir the dry ingredients together.
After the dry ingredients are mixed with the butter and sugar mixture, it’s time to add the really good stuff.
We use
Andes mint chipsfor a little extra mint kick, along with some mini chocolate chips.
It’s important to use the mini-size chocolate chips in this step as the regular size ones will cause the dough to rip and tear when it’s slicing time.
Once the cookie dough is all mixed, it’s time to form them into round logs before you cool or freeze the dough. If stored properly, you can freeze the cookie dough for up to three months until ready to bake; how convenient is that?
Before placing in the refrigerator or freezer, you’re going to need to roll your cookie dough into a couple of logs.
Read the full directions in the recipe below to see how easy this is to do.
When you’re ready to make these cookies, slice them up and bake them on a cookie sheet that is lined with parchment paper.
After these yummy cookies come out of the oven, you allow them to cool and use the remaining chocolate chips and vegetable oil to make the chocolate topping.
A brief stint in the microwave is all it takes for this step!
Get a head start on your holiday baking by making a batch of these simple Christmas cookies and freezing the dough until you are ready to dunk!
These chocolate Christmas cookies are perfect for gifts and your holiday cookie exchange as well.
Do yourself a favor and print the recipe below and make several copies.
If you are looking for an adult beverage to dunk these cookies into, our Peppermint Patty Drink is something you might want to sip on!
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Chocolate Mint Cookies
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Ingredients
For the Shortbread Cookie Dough
- 1 cup butter, salted, at room temp.
- 3/4 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/4 cup cocoa powder, Dutch processed
- 1/2 cup Andes mint chips
- 1/2 cup mini chocolate chips, semi-sweet
For the Chocolate Coating
- 1 cup chocolate chips, semi-sweet
- 1 tbsp vegetable oil, or vegetable shortening
- 1/4 cup candy canes, crushed
Instructions
For the Shortbread Cookie Dough
- Using a stand mixer or hand mixer, beat the butter and powdered sugar until creamy and add the vanilla. In a separate bowl, combine flour, salt, and cocoa powder, and mix. Gradually add the dry ingredients to the creamed butter mixture. Fold in the Andes mints along with the mini chocolate chips. Thoroughly mix until a dough forms.
- Split the dough in half and form each half into a log about 12 inches in length and 1.5 in the round. Seal each log of dough with plastic kitchen wrap and then cut a slit in two empty paper towel rolls. Form the dough by pressing the rolls and store the cookie dough in there to prevent it from flattening.
- Refrigerate the dough for at least an hour, or you can freeze it for several months. If you freeze the dough, let it thaw for an hour before baking.
- When ready to bake, preheat your oven to 350°. Slice the logs about 1/4 inch in thickness, using a sharp knife. Arrange them at least an inch apart on a parchment paper-lined baking sheet and bake for 12 -15 minutes. Slide the parchment paper on a wire rack and along to cool completely.
- To make the chocolate coating, using a microwave-safe bowl, combine the remaining chocolate chips with the vegetable oil. Microwave the chips and oil in 15-second intervals until smooth and creamy, making sure to stir between intervals.
- Top the cookies with the chocolate coating and sprinkle the crushed candy canes on top of the soft coating. Gently press the pieces into the cookies and allow to completely cool. You can slide the parchment paper onto a rack in your refrigerator to speed up this process.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Christmas Treats
Cakess and Cupcakes Recipes
Red Velvet Christmas Cake Roll
Christmas Recipes
Chocolate-Pomegranate-Ginger Bark
Cakess and Cupcakes Recipes
Bûche de Noel (Yule Log)
Drinks
