Description
These Fudgy Mint Chocolate No-Bake Cookies are a perfect blend of rich cocoa, refreshing mint, and chewy oats with a coconut twist. No oven needed—just stovetop cooking to quickly create a delicious, melt-in-your-mouth treat topped with creamy mint frosting and a silky chocolate ganache.
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 (powdered sugar)
- 1 tablespoon milk (plus extra if needed)
- 1/2 teaspoon mint extract
- Green food coloring
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 it easier to transfer cookies after setting.
- Cook cookie base: In a large pot over medium-high heat, combine butter, granulated sugar, cocoa powder, and milk. Stir frequently and bring to a boil. Allow it to boil for 1-2 minutes to ensure a smooth mixture and proper consistency.
- Add flavorings and mix-ins: Remove pot from heat and stir in vanilla extract and salt. Then add quick oats and shredded coconut, mixing well until all ingredients are combined uniformly.
- Form cookies: Drop spoonfuls of the cookie mixture onto the prepared wax paper-lined cookie sheets, spacing them evenly. Refrigerate the cookies until they are set and firm, which usually takes about 15-20 minutes.
- Make frosting: While cookies chill, beat together room temperature butter, icing sugar, and milk using a stand mixer or hand mixer until creamy and smooth. Add in mint extract and green food coloring for that minty flavor and vibrant color. Adjust consistency by adding a bit more sugar or milk if necessary—frosting should be spreadable but not runny.
- Frost cookies: Remove the chilled cookies from the fridge and spread a layer of mint frosting on top of each. Return the frosted cookies to the refrigerator to allow the frosting to set firmly.
- Prepare 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 it cool for 5-10 minutes to thicken slightly.
- Apply ganache: Once the ganache has cooled, spread a thin layer on top of the frosted cookies. Return the cookies to the refrigerator to let the chocolate ganache set properly.
- Storage tips: Because these cookies are slightly gooey, store them layered with wax paper between each layer in the fridge or freezer to prevent sticking and maintain freshness.
Notes
- Using quick oats helps the cookies bind better and gives a chewy texture, but old-fashioned oats can be substituted if preferred.
- Adjust the mint extract amount according to taste for a more or less intense flavor.
- If the ganache is too runny, let it cool a bit longer before spreading to avoid melting the frosting.
- Store cookies in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
