Double fudge mint cookies

Super soft and chewy, these fudge-like cookies are covered with a delectable mint frosting and drizzled in chocolate!

copycat crumbl double fudge mint cookies

My baby girl has become the newly minted (pun intended) cookie guru in the Eva Bakes house. Ever since she became enamored with Crumbl cookies, she’s been wanting to make more cookies. Obviously, I have no problem with this.

She had her eyes on a few additional flavors from Crumbl, but we did not have all of the ingredients. Instead, I suggested that we make some type of mint cookie, and she found these online. I barely helped with these cookies, so my little girl pretty much made these all on her own. When I offer to help, she says, “No! I know how to do this!”

double fudge mint cookies

The one part that I did assist with was the chocolate drizzle. Addie accidentally put the chocolate chips in the microwave for too long, so the chocolate seized and was unable to be salvaged. I made a second batch and only heated everything up for 45 seconds, and that worked perfectly.

double mint fudge cookies

While my husband adored these cookies, I thought they were a bit on the thin side. I like my cookies to be of a medium thickness, and these were just too flat for my liking. They were, however, still soft and chewy, so the texture was perfect. Addie, on the other hand, said that the mint flavor overpowered the cookies. I disagreed, but everyone is entitled to their own opinions. The three of us enjoyed eating these, and I was thrilled to have relinquished my place in the kitchen for our new cookie queen!

Husband’s rating: 4.5 out of 5
Addie’s rating: 3.5 out of 5
My rating: 4 out of 5

Double fudge mint cookies

Soft and chewy brownie-like cookies are covered with a minty buttercream and topped with a chocolate drizzle
Prep Time40 minutes
Cook Time10 minutes
Resting time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 16
Author: Eva Bakes


Cookie dough

  • 1 cup semi-sweet chocolate chips melted
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5 Tablespoons unsalted butter room temperature
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Mint buttercream

  • 1 and ¼ cups powdered sugar
  • 2 Tablespoons unsalted butter melted
  • 2 teaspoons corn syrup
  • 1 teaspoon peppermint extract
  • 1 to 2 Tablespoons milk of choice
  • 2 drops green food coloring

Chocolate drizzle

  • ¼ cup semi-sweet chocolate chips
  • ½ Tablespoon unsalted butter


Make the cookies

  • Preheat your oven to 350°F. Line two cookie sheets with parchment paper or silicone mats and set aside.
  • In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 1-2 minutes.
  • Add in the eggs, one at a time, until well mixed. Add in the vanilla. Then add in the melted chocolate chips.
  • Turn the mixer to low and slowly add in the dry ingredients. Mix until everything just comes together. Allow the batter to sit for 10 minutes.
  • Using a medium cookie scoop or two spoons, scoop mounds of cookie dough onto your prepared baking sheet, making sure to leave at least 2 inches in between each dough ball.
  • Bake in your preheated oven for 8-10 minutes or until the sides look set. The tops may appear a bit underdone, and that's OK. The cookies will continue to firm up as they cool.
  • Allow the cookies to cool slightly before transferring to a wire rack to set completely.

Make the frosting

  • In the clean bowl of a stand mixer fitted with the paddle attachment or in a medium sized bowl if using a handheld mixer, mix together all of the frosting ingredients on low speed. Turn the mixer to medium speed until it is smooth and lump-free.
  • After the cookies have cooled, spread a dollop of frosting on top of each cookie and smooth with a spatula.

Make the chocolate drizzle

  • In a microwave-safe bowl, melt the chocolate and butter together in 30 second bursts, making sure to stir vigorously in between. I melted mine for about 45 total seconds (the first batch burned the chocolate after melting it for 60 seconds).
  • Using a spatula, spoon or fork, take some of the melted chocolate and drizzle it on top of the mint frosting and cookie. Eat the leftovers, if there are any.
  • Allow the chocolate to set before serving.


Leftover cookies should be stored in an airtight container at room temperature and will last several days.
Source: Butter With a Side of Bread

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