The Ultimate Mint Chocolate Cookies

My mint chocolate cookies combine fudgy chocolate cookies with creamy mint frosting and rich chocolate ganache. These are positively gourmet! Recipe: https://sugarspunrun.com/mint-chocola... Ingredients Cookies 1 cup unsalted butter, melted (226g) ½ cup natural cocoa powder (50g) 1 cup granulated sugar (200g) ¾ cup light brown sugar, firmly packed (150g) 1 large egg + 1 egg yolk 1 teaspoon vanilla extract 2 ¼ cups all-purpose flour (280g) 1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon salt Mint Frosting ¾ cups unsalted butter, softened (170g) 2 ½ cups powdered sugar (312g) ⅛ teaspoon salt 1 ½ teaspoon peppermint extract ½ teaspoon clear vanilla extract Green food coloring (optional) Ganache 1 cup semisweet chocolate chips or couverture chocolate (170g) ¼ cup heavy cream (60ml) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI Green food coloring (optional) (Affiliate Link): https://amzn.to/49CPTIT Instruction 00:00 Introduction 00:25 Combine melted butter and cocoa powder in a large mixing bowl and stir until well combined. 01:23 Add sugars and stir well. 01:51 Add egg, egg yolk, and vanilla extract and stir. 02:30 In a separate medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. 03:05 Gradually add dry ingredients to wet, stirring until completely combined. 03:37 Cover dough with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper. After Chilling 03:52 Once dough has chilled, scoop cookie dough by 2 tablespoon-sized scoop and roll between your palms to form a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart. 04:25 Bake in center rack of 350F (175C) preheated oven for 10-11 minutes. Within 1 minute of removing from the oven, gently flatten the surface of the cookie using a clean, flat surface (I use the bottom of a 1-cup measuring cup). This will give you a smooth/flat surface for the frosting. Allow to cool completely before decorating. Mint Frosting 05:00 Place butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy. 05:18 Gradually add sugar and stir on low-speed until well combined. 05:38 Add salt, vanilla extract, and peppermint extract. Stir well. 06:15 Add food coloring (if using) and stir until evenly incorporated. Ganache 07:23 Combine chocolate and heavy cream in a medium-sized microwave-safe bowl. 07:35 Microwave on high for 25 seconds. Stir well. Microwave for another 25 seconds and stir again until you have a smooth consistency. If chocolate is still not melted, continue to microwave in 10 second increments until smooth. Assembly 08:25 Spread or pipe frosting evenly over cooled cookies (I use a piping bag fitted with an open tip). 08:49 Use a spoon to drizzle or gently spread ganache over the frosting. Allow chocolate to set before enjoying. Notes Food coloring This is optional but will give the cookies a mint-green hue. I used “Mint” Americolor gel food coloring for the cookies in the photos and video. Storing Store cookies in an airtight container at room temperature for up to 2 days. Cookies may be refrigerated in an airtight container for up to 5 days, but I personally think they taste best at room temperature so I’ll remove mine from the fridge to sit at room temperature for 15 minutes before enjoying. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/