Description
Delight in these fudgy mint chocolate no-bake cookies, a perfect combination of rich cocoa, refreshing mint frosting, and smooth chocolate ganache. Easy to make without any baking, these cookies are quick to prepare and set, offering a deliciously gooey texture balanced with a creamy minty finish and a luscious ganache topping.
Ingredients
Scale
Cookies
- 1/2 cup butter
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups quick oats
- 2 1/2 cups shredded unsweetened coconut
Frosting
- 1/2 cup butter, room temperature
- 1 1/2 cups icing sugar
- 1 tablespoon milk
- 1/2 teaspoon mint extract
- Green food coloring
Ganache
- 3/4 cup semisweet chocolate chips
- 1 tablespoon milk
- 1 tablespoon butter
Instructions
- Prepare the Cookie Base: Line two cookie sheets with wax paper to prevent sticking. In a large pot, combine the butter, granulated sugar, unsweetened cocoa powder, and milk. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent burning, and let it boil for 1-2 minutes.
- Add Flavor and Mix-Ins: Remove from heat and stir in vanilla extract and salt. Quickly add the quick oats and shredded coconut, stirring thoroughly to combine all ingredients evenly.
- Shape Cookies and Refrigerate: Using a spoon, drop 24 spoonfuls of the mixture onto the prepared wax paper sheets. Place in the refrigerator to chill and set while you prepare the frosting.
- Make the Mint Frosting: In a stand mixer or using a hand mixer, beat the room temperature butter, icing sugar, and milk until creamy and fully blended. Add the mint extract and green food coloring, mixing until the color is uniform. Adjust consistency by adding more icing sugar or milk if needed, aiming for a spreadable but not runny frosting.
- Frost the Cookies: Once the cookies have set, remove them from the fridge and spread the mint frosting evenly over each cookie. Return the frosted cookies to the refrigerator to allow the frosting to firm up.
- Prepare the Ganache: In a small pot over very low heat, gently combine the semisweet chocolate chips, milk, and butter. Stir continuously until the chocolate is fully melted and the ganache is smooth. Remove from heat and let it cool for 5-10 minutes to thicken slightly but remain spreadable.
- Top Cookies and Final Chill: Spread the cooled ganache over the frosted cookies. Place the cookies back in the refrigerator for the ganache to fully set, about 10-15 minutes, before serving.
- Storage Tip: Store these slightly gooey cookies in the fridge or freezer. Place wax paper between layers to prevent them from sticking together, keeping them fresh and easy to handle.
Notes
- Use quick oats for best texture and easier mixing.
- The frosting consistency can be adjusted by adding more icing sugar or milk as needed.
- If you prefer a stronger mint flavor, increase the mint extract slightly, but be cautious as it can be overpowering.
- Chilling each layer between steps helps set the cookies properly and keeps the layers distinct.
- These cookies are best stored refrigerated due to their fudgy texture and frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
