Chocolate Covered Chocolate Mint Cookies are crunchy, chocolaty, minty wafers dipped in creamy chocolate. An extra drizzle of chocolate on top and a few colorful sprinkles, make these cookies a festive treat for any occasion.
Why you’ll love this recipe
These Chocolate Mint Cookies are very similar to the Girl Scout Cookie version. They are a crunchy cookie completely covered in chocolate.
I used compound melting chocolate for a lustrous coating that stays pretty for weeks. With this recipe you can enjoy Chocolate Covered Chocolate Mint cookies year round and add home baked love to the batter.
Making these cookies takes a few steps, but they are easy. The ingredients stir together with a spoon. No mixer is needed.
The dough is formed into a log for slice-and-bake ease. No rolling and cutting out. Once the cookies are baked and cooled, they are dipped in melted chocolate.
Adding a chocolate drizzle on top dresses up the cookies. Adding sprinkles in holiday colors makes these cookies ready to party.
No need to worry when your Girl Scout cookie stash runs low. You can bake this homemade version all year.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium mixing bowl, whisk together the flour, baking soda, salt and cocoa powder. Set aside.
- In a large mixing bowl, melt the butter in the microwave. Stir in sugar until combined. Stir in egg and peppermint extract. Add the Flour mixture, and mix until incorporated.
- Turn dough out onto a piece of plastic wrap. Form a log 2 inches in diameter.(If the dough is too soft to form, freeze it for about 30 minutes. Then form the log.) Roll up the dough log in the plastic wrap and chill in the freezer for about 1 hour or until firm.
- When the dough is firm, slice into ⅛” – ¼”slices and place cookie slices 2-inches apart on parchment lined baking sheets.
- Bake 8-10 minutes. Remove from the oven and allow the cookies to remain on the baking sheet for a few minutes. Then cool completely on a wire rack.
- To coat with chocolate, using the flat surface of a fork, lower a cookie into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on a wax paper lined baking sheet.
- After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.
- To add a decorative chocolate drizzle, pour the left over melted chocolate into a small zip lock bag. Cut off a tiny bit of one corner of the bag and pipe the chocolate over the cookies. If using sprinkles, add immediately. Refrigerate to set.
Storage
Store at room temperature in an airtight container for up to 2 weeks.
Frequently asked questions
It is a melting chocolate made with cocoa powder and vegetable fats, unlike other chocolate which uses cocoa butter for the fat. Compound chocolate is created for melting, coating, and confectionary use without the need to temper.
Tempering is a process of heating and cooling chocolate which stabilizes the ingredients in order to keep the cocoa butter from separating and creating a white “bloom” on the chocolate surface.
Tempered chocolate is crisp with a shiny surface.
Chocolate chips are not tempered and will not produce good results if used for coating. Once firmed after melting, the chocolate will be soft rather than crisp and dull rather than shiny. A coating made with chocolate chips will bloom quickly, with a white film appearing on the surface as the fats in the chocolate separate.
More crunchy cookies
Lemon Poppyseed Cookies are a crunchy tea time treat! They taste like a poppyseed muffin in cookie form.
Chocolate Mint Sandwich Cookies are crunchy chocolate cookies with a cutout on top to show the chocolate mint filling inside.
Malted Milk Brownie Bark is a crunchy treat you will love to munch on by the bowl full!
Oatmeal Shortbread Cookies are crunchy little cookies that melt in your mouth with lots of toasty oat flavor.
Benne Wafers are thin sesame cookies with both crunch and chewiness. They are said to bring good luck, so you should probably eat more than one!
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Chocolate Covered Chocolate Mint Cookies
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup cocoa powder I use Whole Foods 365 brand, fair trade cocoa
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 3 cups melting chocolate
Instructions
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, salt and cocoa powder. Set aside.
- In a large mixing bowl, melt the butter in the microwave. Stir in sugar until combined.
- Stir in egg and peppermint extract.
- Add the Flour mixture, and mix until incorporated.
- Turn dough out onto a piece of plastic wrap. Form a log 2 inches in diameter.(If the dough is too soft to form, freeze it for about 30 minutes. Then form the log.) Roll up the dough log in the plastic wrap and chill in the freezer for about 1 hour or until firm.
- Remove dough roll from the freezer. Unwrap and slice into ⅛” – ¼”slices. Place cookie slices 2-inches apart on prepared baking sheets.
- Bake 8-10 minutes. Remove from the oven and allow the cookies to remain on the baking sheet for a few minutes. Then cool completely on a wire rack.
- TO CHOCOLATE COAT: Use wax paper to line a baking sheet that fits in your refrigerator. Melt chocolate in a bowl in the microwave at 50% power for 1 ½ minutes. Stir and return to the microwave for 10 second intervals, stirring after each interval, until completely melted.
- With the flat surface of a fork, lower a cookie into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on the prepared baking sheet.
- After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.
- TO ADD DECORATIVE CHOCOLATE DRIZZLE: Place all of the chocolate coated cookies on a wax paper lined baking sheet. Pour left over melted chocolate into a small zip lock bag. Cut off a tiny bit of one corner of the bag and pipe the chocolate over the cookies. If using nonpareil sprinkles, add immediately. Refrigerate for about 3 minutes to set the chocolate drizzle.
- Store Chocolate Mint Cookies at room temperature in an airtight container for up to 2 weeks.
Notes
- Chocolate coated cookies should only be during cool weather.
- Wrap a stack of 4-6 cookies in plastic wrap. Place the wrapped bundles in a column in a freezer weight ziplock bag. Ensure that as much air as possible is out of the bag before sealing.
Nutrition
First Published: March 5, 2018. Last Updated: March 25, 2022. Updated for additional information and better reader experience.
Helen at the Lazy Gastronome
You make this look so easy! Thanks for sharing at the What’s for Dinner party!
Miz Helen
Your Chocolate Covered Chocolate Mint Cookies look perfect! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you have a great St. Patrick’s Day and come back to see us real soon!
Miz Helen
Monica
Great recipe (and background story…), Wendy! I love soft & chewy but I also adore crisp cookies like these and crave them often. Plus, chocolate & mint is one of my favorites. I love how easy your recipe sounds. I know my son would love these and they would make a most welcome treat for lots of people.
saltandserenity
These are way prettier than the Girl Scout cookies. Somehow I’m not surprised that you were a super scout!
Carlee
These look even better than the girl scout version. I did buy a few boxes of those too. Despite a constant glut of treats in the house, they’re hard to refuse!