Description
Delight in these Fudgy Mint Chocolate No-Bake Cookies that combine rich cocoa, refreshing mint, and chewy oats and coconut for a perfect sweet treat without turning on the oven. With a layered design featuring mint frosting and a silky chocolate ganache topping, these cookies are quick to prepare and sure to satisfy any chocolate and mint lover’s cravings.
Ingredients
Scale
Cookie Base
- 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
Mint Frosting
- 1/2 cup butter, room temperature
- 1 1/2 cups icing sugar
- 1 tablespoon milk (plus extra if needed)
- 1/2 teaspoon mint extract
- green food coloring, enough for desired shade
Chocolate Ganache
- 3/4 cup semisweet chocolate chips
- 1 tablespoon milk
- 1 tablespoon butter
Instructions
- Prepare Cookie Sheets: Line two cookie sheets with wax paper to prevent sticking and make transfer easy.
- Make the Cookie Base: In a large pot over medium-high heat, combine 1/2 cup butter, 2 cups sugar, 1/2 cup cocoa powder, and 1/2 cup milk. Stir frequently until the mixture comes to a boil, then boil for 1-2 minutes to set the base.
- Add Flavor and Mix-ins: Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon salt. Fold in 3 1/2 cups quick oats and 2 1/2 cups shredded coconut until fully combined.
- Shape Cookies: Drop spoonfuls of mixture onto prepared cookie sheets, making 24 cookies. Refrigerate until firm and set.
- Prepare Mint Frosting: Using a stand mixer or hand mixer, beat 1/2 cup room temperature butter, 1 1/2 cups icing sugar, and 1 tablespoon milk until smooth and creamy. Add 1/2 teaspoon mint extract and green food coloring. Adjust consistency with additional sugar or milk to avoid runniness.
- Frost the Cookies: Remove cookies from fridge and spread each with the mint frosting. Return to the refrigerator to allow the frosting to set properly.
- Make Chocolate Ganache: In a small pot over very low heat, combine 3/4 cup semisweet chocolate chips, 1 tablespoon milk, and 1 tablespoon butter. Stir continuously until the ganache is smooth. Let it cool for 5-10 minutes to thicken slightly.
- Top Cookies with Ganache: Spread cooled ganache over the frosted cookies and refrigerate again to let the chocolate layer set.
- Storage: Store cookies in the refrigerator or freezer. Place wax paper between layers to prevent sticking, as they are slightly gooey but deliciously fudgy.
Notes
- Use quick oats for better texture and binding; old-fashioned oats can be used but may alter texture slightly.
- If mint flavor is too strong, adjust extract according to taste.
- Food coloring is optional and only for visual effect.
- Keep cookies refrigerated to maintain their shape and prevent melting of frosting and ganache.
- These cookies do not require baking, so perfect for warm weather or when oven use is limited.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
