Chocolate Mint Cookies l The Recipe Rebel

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: table sugar

Coconut sugar is less processed.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob is caffeine-free and lower in fat.

Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.

With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.

Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).

Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.

Let cool for 10 minutes before removing from the pan to cool completely.

In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.

Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.

In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.

Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens