Mint Chocolate Chip Cookies with Icing

Shamrock shaped cookies with icing and sprinkles on top.

5 from 1 vote

Mint Chocolate Chip Cookies with Icing

These are delicious cutout cookies infused with refreshing mint flavor from the mint chocolate chips. These cookies are topped with a smooth, sweet icing that perfectly complements the minty taste.

Prep Time30

Total Bake Time30

Chill30

Total Time1 30

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 235kcal

Ingredients

COOKIE DOUGH

1 cup (227 g) Butter unsalted
1 cup (200 g) Sugar white
2 teaspoons (2 teaspoons) Vanilla Extract
1 (1) Egg
2 ¼ cups (281.25 g) All-purpose flour
¾ cup (64.5 g) Unsweetened cocoa powder
2 teaspoons (2 teaspoons) Baking powder
½ teaspoon (0.5 teaspoon) Kosher Salt
1 ¼ cups (225 g) Mint chocolate chips mini

ICING

½ cup (113.5 g) Butter unsalted
2 cups (240 g) Powdered sugar
1 teaspoon (1 teaspoon) Vanilla Extract
3 Tablespoons (3 Tablespoons) Half & Half
½ cup (80 g) Green sprinkles

Instructions

MIXING AND BAKING COOKIE DOUGH

Weigh or measure the sugar into a bowl and set it aside. In another bowl, weigh or measure the flour. Add to the flour the cocoa powder, baking powder, and the salt. I run a whisk through to blend.
Cube the butter into the mixer bowl and mix on a medium mixer speed for about 2 minutes or until it looks creamy. Now, add the sugar and mix for about 3 minutes. This depends on how cold your butter was, so 3 minutes at least. Next, add the egg and the vanilla extract and mix until incorporated.
Scrape down the bowl and on a medium low mixer speed add about ⅓ of the flour mix at a time. It will look dry! Finally, add the mini chocolate mint chips and mix for about 5 seconds. The cookie dough will be stiff but will all come together.
Place all the cookie dough and crumbs (there will be some) onto a pastry mat or counter. You want to knead the cookie dough and disperse the mini chocolate mint chips evenly throughout the cookie dough. Roll it into a log and divide it into 2 halves. Flatten each half and wrap each in plastic wrap. Chill for 30 minutes.
Preheat the oven to 350°F (175°C or 180°C). I use powdered sugar to dust my pastry mat. My rolling pin has bands on the ends to determine the thickness of the cookie dough I am rolling out. I did ¼ inch bands. Line 2 cookie sheet pans with parchment paper.
Unwrap one of the flattened cookie dough disks and put it on the pastry mat, let it warm up before rolling it out. Use your cookie cutter for as many cutouts as you can and ball the cookie dough back up and roll it out again. Do this until all the cookie dough is used. I added 11 cutout cookie dough onto a sheet pan. Bake for 9-11 minutes. I leave them on the cookie sheet pan for at least 5 minutes to cool down some before moving them to a cooling rack. If you move them too soon, some of the cutout shamrock leaves or the stem could break off.

MAKING THE ICING

I cube the butter into the mixer bowl and mix for about 2 minutes. Stop the mixer and add the powdered sugar, vanilla extract, and the 2 tablespoons of the Half & Half. Start on a slow mixer speed until the powdered sugar has been incorporated. Then turn up the speed to a medium high for 3 minutes. Then scrape the bowl down and turn the mixer on for another minute. If it is too thick you can use the 3rd tablespoon of the Half & Half to thin it out a little.
If you have an icing knife, grab it or a butter knife. I have green sprinkles to put on top of the iced cookies. Add the icing, then the sprinkles and say Happy St. Patrick's Day.

Nutrition