The first time I made these Chocolate Mint Cookies, my whole kitchen filled with that unmistakable scent of cool peppermint and sweet chocolate, and I knew instantly they would become a holiday favorite. I remember mixing the dough and feeling that little spark of excitement that only comes from a recipe you can tell is going to be special. When the cookies cooled enough to dip into the melted chocolate, the contrast of glossy cocoa and bright green cookie felt downright magical. These cookies quickly became one of the most joyful treats I make during the season.
Ingredients
- 6 oz chocolate (melting chocolate or chocolate chips)
- 6 cups powdered sugar
- 8 oz cream cheese (softened)
- 1 ½ teaspoons vanilla extract
- 3 tablespoons milk
- (Optional but recommended) Green food coloring
- (Optional) Holiday sprinkles for topping
When working with these ingredients, you’ll quickly see how beautifully the cream cheese binds the powdered sugar to create a silky, moldable dough that’s so easy to shape. If you don’t have melting chocolate, chocolate chips work just as well—just add a teaspoon of shortening or coconut oil to help them melt smoothly. Don’t skip the vanilla because it balances the peppermint perfectly, and if you want a deeper mint flavor, feel free to add ¼ teaspoon peppermint extract. The green coloring is optional, but I personally love adding it because it makes the cookies instantly more festive.
Equipment Needed
- Mixing bowl
- Electric mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Microwave-safe bowl (for melting chocolate)
- Cooling rack
All of this equipment helps streamline the process, but you can absolutely make this recipe with whatever you have on hand. I’ve made the dough with just a wooden spoon when my mixer was buried behind holiday chaos, and it still turned out wonderfully—it just took a little more arm power. A microwave-safe bowl makes melting chocolate effortless, but you can also use a double boiler if you prefer more control. Parchment paper is truly helpful here because the cookies release cleanly after dipping, and using a cooling rack lets the chocolate set evenly.
Step-by-Step Instructions
When I start making these cookies, I always begin by softening the cream cheese just a bit so it blends smoothly with the powdered sugar. I mix the cream cheese with the vanilla first, letting it become creamy before adding anything else. Then I gradually add the powdered sugar, and this part can get messy if you rush, so I usually mix a cup at a time. As the dough starts to thicken, I switch from a mixer to my hands because it transforms into a soft, pliable dough that reminds me of homemade mints.(See the next page below to continue…)