Triple Layer Chocolate Mint Cookies with Ganache (Print version)

Chewy chocolate cookies topped with mint buttercream and a glossy chocolate ganache layer.

# Ingredients:

For the chocolate cookies

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1 large egg, room temperature
04 - 1 teaspoon vanilla extract
05 - 1 1/4 cups (160 g) all-purpose flour
06 - 1/3 cup (30 g) unsweetened cocoa powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon fine salt

For the mint frosting

09 - 1/2 cup (113 g) unsalted butter, softened
10 - 1 1/2 cups (180 g) powdered sugar, sifted
11 - 1 tablespoon milk or heavy cream
12 - 1/2 teaspoon peppermint extract, plus more to taste
13 - 2-3 drops green food coloring, optional

For the ganache

14 - 6 oz (170 g) semisweet chocolate, finely chopped
15 - 1/3 cup (80 ml) heavy cream
16 - 1 teaspoon unsalted butter

# Instructions:

01 - Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
02 - Beat the butter and sugar until smooth and slightly lighter, about 2 minutes. Beat in the egg and vanilla. Add flour, cocoa powder, baking soda, and salt, then mix on low just until no dry streaks remain.
03 - Scoop into 18 balls and place 2 inches apart on the pans. Flatten slightly. Bake for 8-10 minutes, until the edges are set and the centers still look soft.
04 - Let the cookies rest on the pan for 5 minutes, then move them to a wire rack. Cool fully before frosting.
05 - Beat the butter until creamy. Add powdered sugar, milk, peppermint extract, and food coloring if using. Beat until smooth and spreadable, adding a few drops of milk if needed.
06 - Spread a thin, even layer of mint frosting over each cooled cookie. Freeze the frosted cookies for 15-20 minutes, until the frosting feels firm.
07 - Place chopped chocolate in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, and let it sit for 2 minutes. Add butter and stir slowly until glossy.
08 - Spoon ganache over the chilled frosting and spread gently to the edges. Let the cookies set at room temperature or chill for 10 minutes before serving.

# Good to know:

01 - Chilling the frosted cookies keeps the ganache layer clean.
02 - Finished cookies keep refrigerated for up to 1 week.
03 - For a stronger mint flavor, add peppermint extract a few drops at a time.

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