Description
Indulge in these sweet, minty, and chocolatey no-bake cookies—perfect for mint chocolate lovers! With a fudgy base, refreshing mint topping, and a decadent chocolate drizzle, these treats are both easy to make and delightful to enjoy. #MintChocolateCookies #NoBakeDesserts #EasyRecipes #ChocolateLovers #MintyTreats
Ingredients
Scale
For the Cookies:
- ½ cup (113g) unsalted butter
- 2 cups (400g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- ½ cup (120ml) milk
- 3 cups (240g) quick oats
- ½ cup (40g) shredded coconut (optional)
- 1 teaspoon vanilla extract
For the Mint Topping:
- 1 cup (120g) powdered sugar
- 2 tablespoons (28g) unsalted butter, softened
- 2 tablespoons (30ml) milk
- ½ teaspoon peppermint extract
- A few drops of green food coloring
For the Chocolate Drizzle:
- ½ cup (90g) semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare the Cookie Base:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the granulated sugar, unsweetened cocoa powder, and milk until well combined.
- Bring the mixture to a boil, stirring constantly, and let it boil for 1 minute.
- Remove from heat and mix in the quick oats, shredded coconut (if using), and vanilla extract until thoroughly combined.
- Shape the Cookies:
- Line a baking sheet with parchment paper.
- Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet.
- Flatten each mound slightly with the back of a spoon.
- Allow the cookies to cool and set for about 30 minutes.
- Make the Mint Topping:
- In a bowl, combine the powdered sugar, softened butter, milk, peppermint extract, and green food coloring.
- Mix until the topping is smooth and evenly colored.
- Spread a small amount of the mint topping over each cooled cookie.
- Drizzle with Chocolate:
- In a microwave-safe bowl or using a double boiler, melt the semisweet chocolate chips with the coconut oil until smooth.
- Drizzle the melted chocolate over the mint layer on each cookie.
- Chill and Serve:
- Place the cookies in the refrigerator for 15–20 minutes to set the chocolate.
- Serve chilled or at room temperature.
Notes
- For a stronger mint flavor, increase the peppermint extract to ¾ teaspoon.
- Adjust the green food coloring to achieve your desired shade.
- Store cookies in an airtight container in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 2mg