Fudgy Mint Cookies

We love traditional holiday baking, but we’re also fond of taking shortcuts when the season gets a little hectic. These festive treats yield a pretty plate, but don’t require an entire afternoon in the kitchen.

Fudgy Mint Cookies


■ ½ cup butter

■ 2 cups granulated sugar

■ ½ cup unsweetened cocoa powder

■ ½ cup milk

■ 1 teaspoon vanilla

■ ½ teaspoon salt

■ 3 ½ cups quick oats

■ 2 ½ cups shredded coconut


■ ½ cup butter, room temperature

■ 1 ½ cups powdered sugar

■ 1 tablespoon half-and-half

■ ½ teaspoon mint extract

■ Red food coloring


■ ¾ cup semisweet chocolate chips

■ 1 tablespoon heavy cream



Line 2 baking sheets with wax paper.

Stir oatmeal and coconut in large bowl.

Combine butter, sugar, cocoa and milk in medium saucepan. Bring to a boil over medium-high heat, stirring to melt butter. Bring to a boil and cook for 2 minutes. Stir in vanilla and salt. Pour mixture over oats and coconut and stir to combine.

Drop by teaspoon onto the waxed paper. Refrigerate until set.

For the frosting: Combine butter, powdered sugar and milk in bowl of electric mixer and beat until creamy. Add in mint extract and food coloring. Adjust with additional sugar or milk so frosting is right consistency.

Remove cookies from the refrigerator and spread each with a bit of the frosting. Return to the refrigerator.

For the ganache: Combine chocolate and cream in microwave safe dish. Heat on medium power in 30-second intervals, stirring at each stop until the chocolate is melted and smooth. Spread over the mint layer and allow the cookies to set again.

These are best stored in an airtight container in the refrigerator, with parchment or waxed paper between the layers.