Description
These Fudgy Mint Chocolate No-Bake Cookies are a deliciously rich and easy-to-make treat combining the fudgy texture of chocolate oats with refreshing mint frosting and a smooth chocolate ganache topping. They require no baking and are perfect for a quick dessert or snack, with a perfect balance of cocoa, coconut, and mint flavors.
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 tbsp milk
- 1/2 tsp mint extract
- Green food coloring
Ganache
- 3/4 cup semisweet chocolate chips
- 1 tbsp milk
- 1 tbsp butter
Instructions
- Prepare the cookie sheets: Line 2 cookie sheets with wax paper to prevent the cookies from sticking during setting.
- Make the cookie base: In a large pot over medium-high heat, combine butter, granulated sugar, cocoa powder, and milk. Stir frequently and bring the mixture to a boil. Allow it to boil for 1-2 minutes, stirring constantly to prevent burning.
- Add flavor and dry ingredients: Remove from heat and stir in vanilla extract and salt. Then add quick oats and shredded coconut. Mix thoroughly until all ingredients are well combined.
- Form the cookies: Drop the mixture by spoonfuls (about 24 portions) onto the prepared wax paper-lined sheets. Place the sheets in the refrigerator and chill until the cookies are set and firm to the touch.
- Prepare the frosting: Using a stand mixer or hand mixer, beat the room temperature butter, icing sugar, and milk until creamy and well blended. Add mint extract and green food coloring, mixing until fully incorporated. Adjust texture by adding extra sugar or milk if needed to prevent the frosting from being runny.
- Frost the cookies: Remove the chilled cookies from the refrigerator and spread a generous layer of the mint frosting on each cookie. Return the cookies to the refrigerator to allow the frosting to set firmly.
- Make the ganache: In a small pot over very low heat, combine semisweet chocolate chips, milk, and butter. Stir constantly until the chocolate melts completely and the mixture is smooth. Remove from heat and let cool for 5-10 minutes.
- Top the cookies with ganache: Spread the cooled ganache evenly over the frosted cookies. Place the cookies back in the refrigerator to allow the ganache to set properly.
- Storage: Because the cookies have a slightly gooey texture, store them in the refrigerator or freezer with layers separated by wax paper to prevent sticking.
Notes
- Use quick oats for best texture and easier mixing, but old-fashioned oats can be substituted if desired.
- Adjust the frosting consistency by adding a little more milk or sugar as needed to prevent runniness.
- Keep cookies refrigerated to maintain their shape and prevent melting.
- These cookies are best enjoyed chilled but can be brought to room temperature briefly before serving for softer texture.
- For a more intense mint flavor, you can increase the mint extract slightly, but be cautious as it can be strong.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
