Dark Chocolate Mint Cookies

This post is sponsored by Eggland's Best.

These Dark Chocolate Mint Cookies have a soft and fudgy chocolate cookie, mint buttercream, and ganache topping. They're all the best parts of chocolate and mint together and the balance of flavors works perfectly.

These cookies look so fun with their bright green frosting and dark chocolate ganache, but they're also so easy to make. The cookies are made with black cocoa so they have that beautiful dark color and rich taste. The ganache can easily be thrown together while they bake so it has time to set, and the mint buttercream comes together quickly.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. In a large bowl whisk together the flour, cocoa, baking soda, and salt. Blend together the butter, sugar, and melted chocolate on medium speed until combined.

Add in the eggs, one at a time, and vanilla extract and continue to mix. With the mixer on low, add in the flour mixture and mix just until combined, scraping down the sides of the bowl as needed.

Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet. Bake the cookies for about 10-11 minutes until the edges are firm. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.

Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool and thicken slightly. Once it has, transfer to a piping bag.

Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth. With the mixer on low, slowly add in spoonfuls of the powdered sugar, heavy cream, peppermint extract, and a drop of green food coloring. Scrape down the sides of the bowl and mix until light and fluffy. Transfer to a piping bag.

Once the cookies have cooled pipe mint buttercream over the top. Spread it out evenly. Pipe a smaller circle of ganache on top of that and smooth it out. Repeat with remaining cookies. Enjoy!

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