The Recipe Rebel / Fall/Winter
written by Ashley Fehr
4.21 from 29 votes
Prep Time 20 minutes mins
Total Time 25 minutes mins
Servings 24 cookies
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Last updated on October 22, 2023
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Classic chocolate no-bake cookies topped with mint frosting and chocolate ganache — a twist on my favorite no-bake mint chocolate bars! Perfect for Christmas or a sweet summer treat! Includes step by step recipe video.
Love mint and chocolate? Try this No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, or this Peppermint Bark next!
I’ve been known to get a little crazy when it comes to starting my Christmas baking and decorating.
Usually, the husband makes me hold off with the tree until after November 11, but in 2014 we were expecting our second daughter in mid-December, and this year we were expecting our third (yes, third. No, we weren’t “trying for a boy“) daughter in mid-November.
My Christmas spirit tends to get kicked into overdrive a little earlier when I know I’m going to be living in a sleep-deprived daze throughout the holiday season. But who can blame me??
I’m honestly not sure I know anyone who doesn’t love one of these classic No Bake Chocolate Cookies.
They’re ridiculously easy and insanely delicious. And they’re so good that no one is really going to judge you for only spending 5 minutes making them.
But let’s say you want to take an extra 5 (okay, maybe 15) and make them extra special?
I highly suggest a slather of mint buttercream and a crisp chocolate coating. Especially in December or November or October or any month of the year when you’re not interested in slaving over cookie sheets and cookie scoops and heating the whole house with the oven.
Going for an extra, extra special holiday touch? Smash up some of last year’s candy canes and sprinkle them over the chocolate before it sets.
With baby Stella arriving this November, I definitely had the tree up November 1st and, if I’m totally honest, started Christmas baking in the Spring.
Let’s just say I did it for you though, because I wanted to have some sweet treats ready to share with you this year and wasn’t exactly sure how that would work with a newborn baby in my arms 😉
There are so many ways you can mix these up if you’re in the mood. Try white chocolate on top or some coloured candy melts. Use some other flavourings for your buttercream — go chocolate or almond or coconut or orange or just change up the food colouring to get the littles excited.
I would love to hear how you make them your own!
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Pin this recipe to your favorite boardFudgy Mint Chocolate No-Bake Cookies
written by Ashley Fehr
4.21 from 29 votes
Gooey chocolate no-bake cookies topped with cool and creamy mint frosting and smothered in rich chocolate ganache — the perfect no-bake treat for summer or to add to your list of Christmas baking!
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ReviewPrep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Cuisine American
Course Dessert
Servings 24 cookies
Calories 315cal
Ingredients
Cookies
- 1/2 cup butter
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 1/2 cups oats I use quick
- 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
Line 2 cookie sheets with wax paper.
In a large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil 1-2 minutes.
Stir in vanilla and salt. Add oats and coconut and stir to combine.
Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
Meanwhile, make the frosting. To a stand mixer (or use a hand mixer), add butter, icing sugar and milk and beat until creamy and blended. Add in mint extract and food coloring. If necessary, add an extra tbsp sugar or milk to achieve the right consistency — you do not want the icing runny.
Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
Make the ganache: In a small pot, combine chocolate, milk and butter over very low heat. Cook and stir constantly until chocolate is smooth. Set aside to cool 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
Because they are slightly gooey, I like to store them in the fridge or freezer with wax paper between layers so they don’t stick together.
Nutrition Information
Calories: 315cal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 22mg | Sodium: 128mg | Potassium: 161mg | Fiber: 3g | Sugar: 27g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1.4mg
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Lisa says
I have made these often and these are my tips!
Ensure to make the bottom layer right right after removing from gear and stirring so they stick together; I press them down slightly.
As stated, the middle layer shouldn’t be runny, but needs to be creamy enough or it’s hard to spread. I use 2 tbsp of milk.
Top layer, I put the chocolate in parchment paper, cut a small hole and drizzle over, it is easier then trying to spread the chocolate on the icing!
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The Recipe Rebel says
Thanks Lisa!
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Aereil Castillo says
Help i couldn’t find mint
Extract will andes mints possibly
Be a very ghetto fabulous sub. Possibly?Reply
The Recipe Rebel says
Hi Aereil! I haven’t tried it myself but it sounds like it could work. Let me know how it goes!
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Bobi says
It’s actually a lot easier than I thought it would be. Everyone loved them!!! thank you
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The Recipe Rebel says
Hi Bobi! I’m so glad you enjoyed them!
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Adam&andysmom says
I guess my family is weird…they don’t like no-bake cookies with oats in them….my son thought maybe using a crispy rice cereal ( not sure if you can use brand names) instead of the oats.
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Ashley Fehr says
I haven’t tried, but if you do I’d love to hear how it goes!
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Andrew Crane says
Loved this recipe, although I did make a few changes. Instead of mint and green food coloring I used cherry flowing and red food coloring (not a fan of mint). I also added a 1/4 cup chopped maraschino cherries to the buttercream.
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Ashley Fehr says
Oh I love that! I’m glad you liked them!
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Shalena Purcer says
I just made these today they taste so good however i lost cound with my oats and think i used one cup too many so next time i will use a cup less but i will make them again
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Ashley Fehr says
I’m glad you liked them!
Joy says
These look awesome, but what did I do wrong? Made these exactly to the recipe and the cookie mixture was crumbly and would not stick together well at all. It did seem the amount of coconut sent it over the dry edge. What do you think happened? ?
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Ashley Fehr says
It could depend on the type of oats or coconut you use — rolled oats are larger and won’t stick together as well. I make these every Christmas and I haven’t had any problems with them sticking together!
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Suzanne says
Can I leave out the coconut?
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Ashley Fehr says
The coconut is needed for the base to set up, but you may be able to replace it with more graham crumbs.
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Michelle says
Have made these several times. They are always a big hit! Thank you, Ashley!
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Ashley Fehr says
I’m so happy to hear that!
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Stephanie says
If you need dairy free could one sub coconut oil for butter in the oatmeal cookie portion? Also 1:1 or different ratio? Thx!!!! These look amazing
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Ashley Fehr says
Thanks Stephanie! I haven’t tried, so I can’t really advise on how they would hold up. If you do try it I would make sure the coconut oil is solid at room temperature
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Barbara says
You can substitute butter with peanut butter. I’ve done that and they are very good
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Christine says
So one comment mentions pudding but I don’t see it anywhere. Is there really pudding in here and is it necessary?
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Ashley Fehr says
No, the recipe is correct as is. Thanks for checking!
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Sunshine Brandt says
Hi!
These look incredibly delicious! I can’t wait to make them. However, I can’t find the recipe! I watched the video, but can you give me a recipe that tells step-by-step directions and exact amounts of each ingredient? I am new to baking and I need help! I am hosting a cookie exchange this weekend and I need 54 cookies, stat!
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Ashley Fehr says
Oh my goodness — I’m so sorry! My recipe card disappeared. It is back up! Let me know if you have any other questions!
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Sunshine Brandt says
Hi Ashley!!
Thank you so much! I know that they will be a big hit. And now off I go on my baking mission!
Merry Christmas! ?
SunshineAshley Fehr says
Thanks Sunshine! I hope you enjoy!
Linda says
Can I use peppermint extract
Ashley Fehr says
Definitely!
Carol says
What size box of chocolate pudding?
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Ashley Fehr says
A 4 serving size, not sugar free
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Amanda Turner says
What is the salt and vanilla for ? I don’t see it in the instructions ?
Amanda Turner says
Also you mention pudding mix in the instructions but it’s not on the recipe list of ingredients ???
Ashley Fehr says
So sorry! I’m in the process of updating some recipes for the holidays and I must have missed some in the directions. I’ve updated the recipe now so it makes sense 🙂
Caroline@pickledplum says
Wow, these cookies look AMAZING!!! I love mint chocolate and I also love no bake so this is going to sit at the top of my list for holiday desserts! Thank you for sharing 🙂
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Ashley Fehr says
Thanks Caroline! Mine too!
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Penny Hesse says
I absolutely love your recipes!
Especially the, No Bake Mint ones! I have a question. What is, “icing sugar”? Oh yes, would I substitute more oats to replace the coconut?
I’m signing up for your newsletter too!
Penny from Northern Michigan ….Reply
Ashley Fehr says
Thank you Penny! Icing sugar is a powdered sugar or confectioners sugar. Does that help? And I think you could probably substitute more oats for the coconut!
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LIZ says
Hello – great website here that I stumbled upon. I think the recipe is manageable for my kitchen skills. I love the photography that bakers, cooks, and amateur everything that people are doing on the internet. Its great to play around with it, I only wish I could be so talented. I wanted to just make a constructive comment here, as I love the short story that goes along with the recipe, as it makes it meaningful, yet just a couple of photos of the finished product would have done the trick and you really did have me with the first photo. Yet this page with the recipe on it, has seven photos of the same product. Sometimes when I see the amount of photos on a page when I have cruised through other recipes links on the internet, it seems to be a growing (literally) trend and I feel it takes away from what needs to be said. I do like that you have kept the instructions in one place at the bottom, as on some recipe pages the method of making is typed out between photos and trying to scroll and create at the same time isn’t an easy task. I can print yours and be on my way. I look forward to making these!
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Kelly says
do these need to be stored in the fridge or can they be left out
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Ashley Fehr says
They can be left out but I would probably store them in the fridge or freezer just so the chocolate stays firm.
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