Introduction

These Mint Chip Ice Cream Cookies are a delightful twist on classic sugar cookies, featuring a refreshing peppermint flavor and mini chocolate chips in both the cookie and frosting. Finished with a fluffy whipped cream topping, they’re perfect for any occasion where you want a cool, minty treat.

The image shows several round cookies arranged close together on a white marbled surface. Each cookie has two layers: the base is a golden-brown cookie, and the top layer is a thick, light green frosting with small dark chocolate bits mixed throughout. On top of the green frosting, there is a small, decorative swirl of smooth, white cream in the center of each cookie. The texture of the frosting looks soft and slightly rough, while the white cream swirl is smooth and neatly piped. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 tablespoons unsalted butter (at room temperature, 6 ounces), divided
1 cup granulated sugar (7 ounces)
1 large egg (at room temperature)
½ teaspoon peppermint extract
1 ¾ cups all-purpose flour (8.75 ounces)
1 ¾ teaspoons baking powder
¼ teaspoon salt
¾ cup mini chocolate chips
2 ½ cups powdered sugar (10 ounces)
1-2 tablespoons heavy cream (whole milk can be used, but adjust amount)
¼ teaspoon peppermint extract (adjust up to ½ teaspoon as desired)
Green food coloring (gel or liquid)
Pinch of salt
½ cup mini chocolate chips (for frosting, optional extra)
1/3 cup heavy whipping cream (for whipped cream)
2 tablespoons powdered sugar (for whipped cream)

Instructions

Step 1: Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Step 2: In a large bowl, use a hand mixer on low speed to cream together 12 tablespoons of softened butter and granulated sugar until smooth. Beat for about 2 minutes until the mixture lightens and becomes fluffy. Add the egg and ½ teaspoon peppermint extract, mixing until just combined.
Step 3: Add the flour, baking powder, and ¼ teaspoon salt to the bowl and mix on low speed until combined. Use a spatula to fold in the mini chocolate chips without overmixing. The dough will be sticky.
Step 4: Use a 3-tablespoon cookie scoop (or divide dough into 16 portions) to place cookie dough balls 2 inches apart on the prepared sheets. Slightly flatten each cookie with your fingers.
Step 5: Bake one tray at a time for 11-13 minutes, until edges just start to turn golden and centers remain soft. Avoid overbaking to keep cookies moist. Let cool completely before frosting.
Step 6: For the buttercream, whip the remaining 12 tablespoons of softened butter in a large bowl for 2-3 minutes until smooth. Gradually add powdered sugar in ½ cup increments, beating until fully incorporated before adding more. Continue until all sugar is mixed in and frosting is smooth.
Step 7: Stir in ¼ teaspoon peppermint extract, a tiny pinch of salt, and a small amount of green food coloring. Slowly add 1-2 tablespoons of heavy cream one tablespoon at a time while beating, until frosting is light and fluffy. Adjust peppermint extract to taste (up to ½ teaspoon).
Step 8: Fold in ½ cup mini chocolate chips with a spatula.
Step 9: To make the whipped cream, beat 1/3 cup heavy whipping cream and 2 tablespoons powdered sugar in a medium bowl using a whisk attachment until medium or stiff peaks form. Do not overbeat.
Step 10: Once cookies are fully cooled, spread 1-2 tablespoons of buttercream on each cookie.
Step 11: Pipe a star-shaped dollop of whipped cream on top of each frosted cookie using a small piping bag with a star tip. If unavailable, use a mini scoop or spoon to add the whipped cream. Alternatively, you can top with store-bought whipped cream just before serving.
Step 12: Chill the decorated cookies. Serve cold, removing from the fridge 10-15 minutes before eating to allow the buttercream to soften to the perfect texture.

Tips & Variations

Use gel food coloring for a brighter green without altering frosting texture.
If you don’t have peppermint extract, try using mint extract but reduce the amount as it’s stronger.
Add extra mini chocolate chips to the frosting for an even richer chocolate flavor.
For a dairy-free option, substitute butter with vegan butter and heavy cream with coconut cream.
Chill the cookie dough for 30 minutes before baking if your kitchen is warm, to help cookies hold their shape.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving to soften the buttercream. You can also freeze unfrosted cookies for up to 3 months; thaw and frost when ready to enjoy.

How to Serve

The image shows a close-up of a round cookie with chocolate chips, topped with a thick layer of light green mint-flavored frosting that has small dark chocolate pieces mixed inside. On top of the frosting, there is a small swirl of white whipped cream. The cookie is placed on a soft cream-colored cloth. In the background, more similar cookies with the same frosting and whipped cream are slightly out of focus on a tray. The surface underneath has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before baking. This can enhance the flavor and help the cookies maintain their shape during baking.

Is there a substitute for heavy whipping cream in the whipped cream topping?

Heavy whipping cream is best for stable whipped cream, but you can use cold coconut cream for a non-dairy alternative. Avoid using milk as it won’t whip properly.