9 days left until Christmas! Who else is excited? 🙂 I just love Christmas time and all the baking I’m doing. Well…not quite. I made these yummy “no bake” fudgy mint chocolate cookies today, and boy were they delicious! Yep, and I said no bake. My kinda recipe…the less work in the kitchen, the better! It was crazy how easy it is to make these cookies, and the oatmeal in the chocolate fudge…OMG! I love a good oatmeal cookie, and even though these cookies aren’t exactly oatmeal cookies, the oatmeal flavor definitely pops out.
You can eat these cookies all year round, but they make a perfect Christmas treat because of the slight mint flavor. I’m not too big on peppermint as you know from my last post, so I slightly changed this recipe and added a little less peppermint. You can barely taste the mint, and I would say its more sweet than it is minty. Even though I’m not a big fan of peppermint, for some reason when its combined with chocolate its soooo good!… mmmmm!
I think I’m going to do another no-bake recipe, cause this was super easy, fast, and so delicious! I’m literally in dessert heaven right now!
The perfect chocolate mint no-bake cookie! Enjoy all year round… not only on Christmas 🙂
- 1/2 cup butter
- 3/4 cup milk
- 1 tbsp. cocoa
- 1 box instant chocolate pudding mix
- 1 and 1/2 cups sugar
- 2 and 1/2 cups quick cooking oats
- 1 and 1/4 cup sweetened shredded coconut
- 1/2 cup salted butter, softened
- 4 drops of green food coloring
- 2 tablespoons heavy whipping cream
- 1/4 tsp. peppermint extract
- 2 cups powdered sugar
- 3/4 cup semisweet chocolate chips
- 1 tbsp. butter
- 1 tbsp. milk
- Line a large tray with wax paper.
- Combine butter, milk, sugar, and cocoa in a large pot over medium/high heat. Bring to a boil stirring frequently, about 2 minutes.
- Add in pudding mix, oats, and coconut. Mix well.
- Drop spoonfuls onto wax paper, shaping cookies. This can make up to 24 cookies depending on how thick/wide you make your cookies. Its up to you! Refrigerate until set.
- In the meantime make the frosting. In a medium sized bowl, beat butter until creamy. Add heavy whipping cream, peppermint extract, and food coloring, mix together. Slowly beat in powdered sugar until everything is smooth.
- Take cookies out the fridge and spread with desired amount of frosting. Return to fridge and let frosting set.
- Make ganache in a small pot over very low heat combining chocolate, milk and butter. Cook stirring constantly until chocolate is smooth. Cool for about 5 minutes.
- Remove cookies from the fridge and spread over cooled cookies. Place cookies back into the fridge to allow chocolate to set.
Adapted From: thereciperebel