Description
Sweet, minty, and irresistibly chocolatey, these no-bake cookies are a quick and delightful treat for all mint chocolate lovers. Perfect for any occasion, they’re simple to make and packed with flavor
Ingredients
Scale
For the cookies:
- ½ cup butter
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup milk
- 3 cups quick oats
- ½ cup shredded coconut (optional)
- 1 teaspoon vanilla extract
For the mint topping:
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 2 tablespoons milk
- ½ teaspoon peppermint extract
- A few drops of green food coloring
For the chocolate drizzle:
- ½ cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
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Prepare the cookie base:
- In a medium saucepan, melt butter over medium heat.
- Stir in granulated sugar, cocoa powder, and milk. Bring to a boil, stirring constantly, and boil for 1 minute.
- Remove from heat and mix in oats, shredded coconut (if using), and vanilla extract.
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Shape the cookies:
- Scoop the mixture onto parchment paper, forming small mounds. Flatten each mound slightly with the back of a spoon.
- Let cookies cool and set for about 30 minutes.
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Make the mint topping:
- In a bowl, mix powdered sugar, softened butter, milk, peppermint extract, and green food coloring until smooth.
- Spread a small amount of the mint topping over each cooled cookie.
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Drizzle with chocolate:
- Melt chocolate chips with coconut oil in a microwave-safe bowl or using a double boiler. Drizzle over the mint topping.
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Chill and serve:
- Place cookies in the fridge for 15–20 minutes to set the chocolate. Serve chilled or at room temperature.
Notes
- For a more festive touch, add sprinkles or crushed candy canes on top of the mint layer before the chocolate drizzle.
- Use gluten-free oats for a gluten-free version.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg