These cookies are a dream come true for chocolate and mint lovers. The cream cheese in the dough adds an irresistible softness and tang that pairs perfectly with the cool mint flavor. They’re small, elegant, and easy to make in batches—great for gifting or serving at parties. Plus, their festive appearance makes them ideal for the holiday season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter, softened
Cream cheese, softened
Granulated sugar
Egg yolk
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Peppermint extract (for the frosting)
Powdered sugar
Milk or heavy cream
Green food coloring (optional)
Mini chocolate chips or sprinkles (optional for garnish)
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Beat in egg yolk and vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Scoop dough into 1-inch balls and place on the prepared baking sheets.
Slightly flatten each ball with your fingers or the back of a spoon.
Bake for 10–12 minutes, or until the cookies are set but still soft.
Let cookies cool completely on a wire rack.
In a small bowl, mix powdered sugar, peppermint extract, milk or cream, and food coloring (if using) to make a smooth frosting or glaze.
Pipe or spoon the mint frosting onto the center of each cookie.
Optional: Garnish with mini chocolate chips or festive sprinkles before the frosting sets.
Servings and timing
This recipe yields about 36 small cookies. Preparation time: 20 minutes Baking time: 10–12 minutes per batch Cooling and decorating time: 30 minutes Total time: about 1 hour
Variations
Colorful Frosting: Use red or white food coloring for holiday flair instead of green.
Double Mint: Add a drop of peppermint extract to the dough for extra minty flavor.
No Frosting: Dust with powdered sugar for a lighter, simpler version.
Mint Chocolate Chips: Fold in mint chocolate chips instead of using a glaze.
Dairy-Free Option: Use plant-based butter and cream cheese alternatives.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days. To freeze, place unfrosted cookies in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature and add frosting after thawing. No reheating is necessary.
FAQs
What do Chocolate Mint Cream Cheese Buttons taste like?
They have a soft, brownie-like chocolate flavor with a creamy, cool mint topping—rich and refreshing.
Can I make these cookies ahead of time?
Yes, you can bake and freeze the cookies without frosting, then decorate them later.
Is the mint flavor overwhelming?
No, it’s subtle and balanced with the rich chocolate and tangy cream cheese.
Can I skip the food coloring?
Absolutely, the frosting can be left white or tinted naturally for a more rustic look.
What kind of cream cheese should I use?
Use full-fat block-style cream cheese for the best texture and flavor.
Can I make these without cocoa powder?
No, the cocoa powder is essential to the cookie base, giving it its rich chocolate flavor.
Do I have to chill the dough?
It’s not required, but if your dough feels too soft, a short chill (15–30 minutes) can help with shaping.
Can I pipe the frosting instead of spooning it?
Yes, use a piping bag with a small round tip for a clean and elegant finish.
What can I use instead of peppermint extract?
Try spearmint extract or skip it entirely for a simple vanilla glaze.
How do I prevent the frosting from smudging during storage?
Let the frosting set completely before stacking or storing the cookies in layers with wax paper between them.
Conclusion
Chocolate Mint Cream Cheese Buttons are festive, flavorful, and wonderfully tender cookies that combine the richness of chocolate with the coolness of mint. Whether you’re making them for a holiday spread or just a sweet indulgence, these charming little cookies are sure to impress with every bite.
Chocolate Mint Cream Cheese Buttons are tender, bite-sized chocolate cookies made with cream cheese for a rich, soft texture, and topped with a refreshing peppermint glaze. Perfect for holiday trays, gifting, or an after-dinner treat.
Author:Catherine
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:1 hour
Yield:36 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
3/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup powdered sugar (for frosting)
1–2 tablespoons milk or heavy cream (for frosting)
1/4 teaspoon peppermint extract (for frosting)
Green food coloring (optional)
Mini chocolate chips or festive sprinkles (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
Beat in the egg yolk and vanilla extract until combined.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop dough into 1-inch balls and place them on prepared baking sheets.
Gently flatten each dough ball slightly using your fingers or the back of a spoon.
Bake for 10–12 minutes, until the cookies are set but still soft. Do not overbake.
Let cookies cool completely on a wire rack.
For the frosting, mix powdered sugar, peppermint extract, and milk or cream in a small bowl until smooth. Add food coloring if desired.
Spoon or pipe a small amount of frosting onto the center of each cooled cookie.
Garnish with mini chocolate chips or sprinkles before the frosting sets, if desired.
Notes
Chill the dough briefly if it feels too soft to handle.Let the frosting fully set before stacking or storing.You can freeze the cookies unfrosted and decorate later.Skip the food coloring for a natural white mint glaze.Store with wax paper between layers to avoid smudging frosting.
