Chewy Chocolate Cookies With Mint Chip Frosting

Elevate your chocolate cookies with this delectable frosting.

Chocolate cookies are great on their own. Their ooey gooey richness stands the test of time. But topping them with a mint chip frosting? That’s something we can get behind.

Michelle Malie shares how to make this delicious creation. She shares all the little things that will make a big difference in flavor, and how to add even more mint taste into your chocolate cookies.

Find more recipes from Michelle on Instagram, @thecookiekitchenbakery.

Chewy Chocolate Cookies With Mint Chocolate Frosting

Ingredients

• 1 cup (2 sticks) salted butter, softened
• 1 1/2 cups granulated sugar
• 2/3 cup powdered sugar
• 2 large eggs + 1 large egg yolk
• 1 teaspoon vanilla
• 2/3 cup cocoa powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour
• Optional add-ins: 2 cups mini semi-sweet chocolate chips or 2 cups Andes mint baking pieces

Mint Chocolate Frosting

• 1 cup (2 sticks) salted butter, softened
• 4 drops green liquid food coloring
• 5 cups powdered sugar
• 1/2 teaspoon McCormick’s Pure Mint Extract
• 3-4 Tablespoons heavy whipping cream
• 2/3 cup mini semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees.

With an electric mixer, cream together butter and sugars for a few minutes until light and fluffy, making sure to scrape the bowl occasionally.

Crack your eggs and egg yolk into a separate small bowl.  Add into the sugar mixture, one egg at a time.  Add vanilla.  Mix, again, until the texture is light and fluffy.  This should take a minute or two.

Add cocoa powder, mixing on low until incorporated and then increase mixer speed.  Scrape the bowl and mix again – we want the cocoa powder fully mixed in!

Add salt, baking soda, and flour, adding the flour one cup at a time.  If adding mix-ins, gently mix them in (but mix-ins aren’t needed – the cookies are fantastic without them).

Using a 1 ounce cookie scoop, place dough balls on a parchment-lined baking sheet, 12 cookies per sheet.  If you want a flat cookie like a sugar cookie, dip the bottom of a cup in sugar and then smash each dough ball, dipping the cup in sugar in between smashing each cookie.

Bake for 9-11 minutes or until cookies are baked through (if dough is shiny and wet-looking in the middle, continue baking another minute, repeating if necessary).  Let cool for 3-5 minutes before transferring to a cooking rack.

While the cookies cool, it’s time to make the frosting.  Beat the softened butter with an electric mixer for two minutes.  Add food coloring, powdered sugar, mint extract, and heavy whipping cream.  Beat on low at first, letting the powdered sugar incorporate, and then increase the speed to medium/high.  Beat for 2-3 minutes, scraping the bowl occasionally.  Gently stir in the chocolate chips.

When the cookies are cooled, generously frost them and serve.  Enjoy!