Mint chocolate bark cookies made with a super soft chocolate sugar cookie that’s dipped in chocolate and topped with mint chocolate pudding and mint chocolate bark.
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mint chocolate bark cookies
Hello hello! Today I’m here with a cookie for my fellow mint chocolate lovers. I know that mint chocolate is a bit of a divisive flavor, but personally I love it, and if you’re here, you probably love it too. These are mint (NOT peppermint, there’s a difference!) bark cookies. They’re made with a super soft chocolate cookie that’s coated in chocolate and topped with a mint chocolate pudding and pieces of mint chocolate bark. They’re super delish, small batch, are basically an andes mint in cookie form, and they’re perfect for my fellow mint chocolate lovers. So let’s get into it! ☺︎
why you’ll love these mint chocolate bark cookies:
- The softest chocolate cookie: The cookie is made with just a few ingredients, comes together super easily, and melts in your mouth.
- Chocolate pudding: this part is also super easy, because we’re using instant chocolate pudding with heavy cream to make it even more delicious.
- Mint chocolate bark: I mean, who doesn’t like having more chocolate with their chocolate.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
room temperature ingredients
It is important for the ingredients to be at room temperature so that they properly incorporate with each other. Take out the eggs and butter about an hour before starting the cookies.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookies prior to baking
Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for mint chocolate bark cookies:
chocolate sugar cookies:
- All purpose flour: for structure and chewiness.
- Baking powder: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Black cocoa powder: for an intense, rich chocolatey flavor. The next best flavor you’ll get would be from dutch processed cocoa powder, just note that the cookies will be lighter in color. Here is the black cocoa powder I use.
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
- Light brown sugar: for sweetness, moisture, flavor and a soft and chewy center. You could sub in dark brown sugar here as well.
- Egg: for binding and for moisture.
- Vanilla: for flavor.
- Semi-sweet chocolate chips: for coating the bottoms of the cookies in chocolate.
mint chocolate pudding:
- Instant chocolate pudding: you’ll just need one small box of your favorite instant chocolate pudding here! Yes – we are taking a (delicious) shortcut 🙂
- Heavy whipping cream: thickens up the pudding.
- Whole milk: or a mint chocolate protein shake (such as Premier Protein’s.) If you are using a mint chocolate shake you will not need to add in the extract. Any dairy milk will work perfectly here.
- Mint extract: not peppermint, for flavor.
mint Chocolate bark:
- Semi-sweet chocolate chips and white chocolate chips: the base of the bark.
- Mint extract: not peppermint, for flavor.
- Green dye: to make the mint chocolate look minty.
how to make mint chocolate bark cookies
Here are a few photos of the process of making these mint chocolate cookies. You can find the full recipe at the end of this blog post!
- Beat together the butter and brown sugar until light and fluffy, then beat in the egg and vanilla.
- Add in the dry ingredients and fold just until the last streak of flour disappears, then chill the dough for 30 minutes.
- Whisk the pudding ingredients together.
- Make the mint chocolate bark, then assemble the cookies and enjoy!
mint chocolate bark cookies recipe q&a
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
can I make these mint chocolate cookies ahead of time?
There are a few options for prepping these cookies in advance –
- Make the cookie dough days in advance. Once you’ve made the cookie dough, you can wrap it up tightly with plastic wrap and place it in the fridge for up to 2 days before baking it off. Be sure to let the cookie dough sit out for 30 minutes to 1 hour before baking, so that it’s soft enough to scoop.
- Make the cookies days in advance. 2-3 days before you want to serve the cookies, you can bake and create all the components. Bake the cookies and keep them stored in an airtight container at room temperature. Make the pudding and keep it stored airtight in the fridge. Once you want to serve them, assemble and enjoy!
how to store mint chocolate cookies
Because the topping consists of chocolate pudding and cream, these cookies do need to be stored in the fridge once they are frosted. Store them in an airtight container in the fridge for up to 5 days. While these are super delicious cold – if you’re not a fan of cold cookies, you can let them sit out for 30 minutes before eating them!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Mint Chocolate Bark Cookies
Ingredients
Chocolate Sugar Cookies
- 90 g unsalted butter room temperature (6 ⅓ tbsp.)
- 150 g light brown sugar (¾ c.)
- 1 egg room temperature
- 1 tsp. vanilla
- 150 g all purpose flour (1 ¼ c.)
- 24 g dutch process cocoa powder (¼ c.)
- 1 tsp. baking powder
- ½ tsp. salt
- 110 g semi-sweet chocolate chips (⅔ c.) for dipping after baking
Mint Chocolate Pudding
- ½ packet instant chocolate pudding* (55g)
- 120 g heavy whipping cream (4 oz.)
- 120 g mint chocolate protein shake** (4 oz.)
Mint Chocolate Bark
- 85 g semi-sweet chocolate chips (½ c.)
- 85 g white chocolate chips (½ c.)
- ½ tsp. mint extract
- green food dye
Instructions
Chocolate Sugar Cookies
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter and sugar until the mixture is light and fluffy (2-3 min.)
- Beat in the egg and vanilla until well combined.
- Add in the flour, cocoa powder, baking powder, and salt. Beat the mixture together just until no flour streaks remain.
- Cover the dough and leave it in the fridge to chill for at least 30 minutes.***
- Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
- Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet. Evenly space the cookies apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies have set and the middles look just slightly undercooked.
- Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular. While the cookies cool to room temperature, make the pudding.
Mint Chocolate Pudding
- In a small bowl, whisk together the instant pudding, heavy cream and protein shake until combined and no clumps remain. Cover the pudding and let it sit in the fridge until you're ready to assemble the cookies.
Mint Chocolate Bark
- Add the chocolate chips and white chocolate chips to two separate microwave-safe bowls. Microwave each bowl in 20-second intervals, stirring after each, until the two chocolates have melted.
- Transfer ½ of the melted white chocolate to another bowl and mix in the mint extract and a little bit of green food dye. Mix until well combined, adding in more green dye as desired.
- Line a small cookie sheet or tray with parchment paper. Spread the melted semi-sweet chocolate over the parchment, then top it with dollops of the white and green chocolate. Use a toothpick to swirl the chocolates together, then transfer the bark to the freezer to set up.
Cookie Assembly
- In the meantime, add 110g (⅔ c.) of semi-sweet chocolate chips to a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the chocolate has melted.
- Line a cookie sheet with parchment paper. Evenly space out 8 dollops of the melted chocolate, using a spoon to spread out the chocolate into a circle that's about the size of each cookie.
- Place a cookie onto each of the chocolate piles, pressing down slightly to secure the cookie to the chocolate. Transfer the cookies to the freezer to allow the chocolate to set up.
- Once the chocolate on the cookies has cooled, transfer the mint chocolate pudding to a piping bag fitted with a large round tip. Pipe dollops of the pudding on to each of the cookies, then crack the mint chocolate bark into small pieces and garnish the cookies with them. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.