Mint Chocolate Fudge Cookies – Chewy chocolate cookies are topped with a thin layer of mint buttercream and a dollop of fudge.
Mint cookies have long been a love of mine, whether it’s a thin mint or mint cookie ice cream. I love the duo of chocolate and mint together, but it is EVEN better when the chocolate is in the form of a cookie.
March tends to be the unofficial month of mint because of St. Patrick’s Day and the Shamrock Shake at McDonald’s making it’s annual appearance this time of year. So I had to give you a fun, new mint cookie to celebrate these flavors. This Mint Chocolate Fudge Cookies has so many elements that it was really hard to name it. It’s chewy, chocolatey, minty, has a layer of buttercream, and a nice dollop of fudge on top. I decided 4 words were the max I could use when naming it so I settle on mint chocolate fudge cookies.
And here they are!
Tips & Tricks
- Cool cookies. The buttercream will melt off the cookies if they are not completely cooled.
- Set the icing. The fudge that is dolloped on top will be warm. To keep the icing from melting off once the fudge is on top, you’ll want to set the icing in the fridge.
- Easy on the buttercream. The mint buttercream’s flavor is powerful and sweet. So a thin layer on top of the chocolate cookie is all you need.
- Use a cookie scoop. To ensure the cookies are the same size, use a cookie scoop and level it out by pressing against the side of the bowl.
Mint Chocolate Fudge Cookies
For the chocolate cookies:
- ½ cup butter unsalted
- ½ cup light brown sugar
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup flour all-purpose
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
For the mint buttercream:
- ½ cup butter softened, unsalted
- 3 cups powdered sugar
- 1¼ teaspoons peppermint extract
- 3 tablespoons half and half
- ⅛ teaspoon salt
- 4 drops green food coloring
For the fudge:
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 6 ounces semi-sweet chocolate chips
- Using a mixer, cream together butter and sugars on medium-high speed until light and fluffy, about 5 minutes, scrapping the sides of the bowl, as needed. In a separate bowl, whisk flour, cocoa powder, baking soda. Add to wet ingredients and mix on low just until combined.
- Once the dough is chilled, pre-heat oven to 350 degrees. Place dough on cookie sheets lined with parchment paper, about 2 inches apart from one another. Bake for 8 to 9 minutes, rotating cookies halfway through. Do not bake longer than 10 minutes, as they will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
- While the cookies cool, make the butter cream. Add softened butter to a bowl of a stand mixer. Beat on medium low until the butter get fluffy, about 2 minutes. Add powdered sugar, mint extract, half and half and salt. Mix on low until the buttercream comes together. Add 4 drops of green food coloring and mix until icing turns an even mint color. Spread cooled cookies with a layer of mint icing. Place onto a cool baking sheet and into the fridge for 30 minutes.
- Add butter and cream to a microwave safe bowl. Microwave for 30 seconds. Place chocolate chips in a bowl. Add hot cream and butter. Let sit for 10 minutes then stir together until smooth. If the chocolate hasn't melted all the way, microwave for another 30 seconds.
- Remove cookies from the fridge. Add a dollop of chocolate fudge to the top of each cookie. Let the chocolate set and then serve.