Forget caramel and peanut butter; I’ve been on a real peppermint kick recently. So I just had to share 30 of my favorite mint chocolate desserts.
Chocolate can be rich, bitter, sweet, nutty, and even floral, depending on the type you get.
It goes well with so many different flavors, but I think it was made to match with mint.
Mint is sweet and cooling, and the effect it has on us is so unique.
Depending on what kind of mint flavor you get (peppermint, spearmint, etc.,) it can make your tongue tingle, open your sinuses, or it can even be spicy.
From cupcakes and cheesecakes to mint chocolate tarts and donuts, this combination never fails.
So, stock up on candy canes and order some decent peppermint extract because you’ll want to try each and every one of these recipes.
There’s nothing quite like the first bite of a peppermint pattie.
When the rich dark chocolate breaks to reveal that cool, sweet mint filling inside, it’s like heaven. I dare you to only eat one!
You’ll use peppermint extract for this, which can be very strong, so I advise taking it slowly and tasting the mix a few times to get it just right.
Whenever I go to Baskin Robbins, I go in thinking I’ll try something new, but I almost always end up with a scoop of mint chocolate chip.
It’s such a refreshing flavor, and when you put it into a milkshake, all my willpower fades away!
I like to add dark chocolate shards to the top of mine, and I also don’t blend it much because I like the texture you get from the chocolate chips in the ice cream.
This recipe takes a tad longer than pouring hot water over a pack of cocoa, but it’s so worth it in the end.
I love the thick texture you get from using peppermint bark, which you’ll melt down gently along with milk, half & half, cocoa, crushed candy canes, and peppermint extract.
Or, if you like it even thicker (like they serve in France), try adding chocolate chips instead of cocoa along with some extra vanilla extract.
Brownies are such a versatile treat, and they go with so many amazing flavors.
I’m partial to caramel or raspberry, but these mint brownies are definitely near the top of my list.
I love the effect you get using a mint layer and a chocolate layer of frosting.
If you think it’s too much, try cutting the ingredients in half and swirling them over the top instead.
I can’t tell you how often I’ve gone to make peppermint bark only to find the stores are totally out of candy canes.
That’s where this recipe comes in.
Since you’ll be coloring white chocolate with food coloring, I highly encourage you to get gel colors.
The water kind can make the chocolate seize and go lumpy.
Or, skip the color altogether and just flavor it with the extract.
Ice cream makers are so worth the investment once you get a taste of the homemade stuff.
Being able to make any flavor you want is so exciting, and I promise you’ll use it more than you think!
Mini-chocolate chips will work best in this recipe, or try chopping up a bar of dark chocolate instead to get lots of different sizes.
I also like to throw in some mini-marshmallows right at the end.
Junior Mints are pretty similar to Peppermint Patties, except the filling has a slightly different texture, and they’re generally smaller.
This recipe uses cream cheese to make the filling insanely creamy and just tangy enough to pair with the chocolate.
They’re also best stored in the fridge, where Peppermint Patties are usually ok at room temperature.
Brownie truffles are similar to cake truffles; only there’s no frosting in the mix.
Instead, the fudgy brownie is all you’ll need to make these moist yet firm.
To get that peppermint flavor, all you’ll need to do is sprinkle some crushed candy canes over these after you dip them in chocolate.
Since white chocolate fudge can be a little sickly on its own, you’ll make a batch of dark chocolate as well for this recipe to help balance it out.
I once made this exact recipe right to the end only to realize I didn’t have enough candy canes left to cover the whole top.
Instead, I chopped up a couple of Peppermint Patties. It was delicious!
This recipe only needs pretzels, white chocolate, and crushed candy canes.
That said, it is a touch time-consuming since you have to dip each pretzel in the chocolate.
If you’re looking for a faster version, try dipping pretzel rods in the chocolate instead. You’ll be done in no time!
I just love all the different flavored “chips” you can get these days.
From caramel and cherry to strawberry and cinnamon, it’s getting so easy to make insanely tasty cookies.
However, you do usually need to order them online. I know I couldn’t find the mint chips in my local grocery store.
Alternatively, these Andes Creme De Menthe Baking Chips are chocolatey, minty, and perfect for all your mint-choc treats.
There’s mint extract in the cake batter and the frosting here, so there’s no denying the incredible flavor.
Follow the cupcake recipe carefully because it really will give you the moistest cupcakes around!
Yes, you’ll need Dutch cocoa AND white vinegar. Trust the baking magic.
I will say that I almost always use hot coffee instead of hot water when making chocolate cake.
But since this will be flavored with mint extract, it’s probably not necessary.
You might be wondering how you’ll make this mint chocolate tart vegan when it includes a layer of white chocolate.
I know I’d never tried baking with dairy-free white chocolate before, so I was skeptical too.
I’ve known it to be not that creamy, and it’s often made with nut butter, which gives it a nutty taste.
It’s not unpleasant, but not every recipe will work with it.
But since you’ll melt it down and layer it with the crust and dark chocolate, it’s actually super tasty.
I knew I was going to love these just from that incredible picture. They look so thick and creamy; how would you even know they’re vegan?
Making a creamy filling without cream or cream cheese was once unheard of, but now, all you need are some soaked cashews!
Seriously, between those and the fresh mint you’ll blitz them with, you’ll be amazed at just how yummy this raw cheesecake is.
I like to turn to poke cakes when I accidentally overbake my cakes. It happens to us all, but this is such a clever way to save your sponge!
No matter what chocolate cake recipe you use here, it’s got no choice but to be insanely tender, thanks to the chocolate pudding you’ll pour over the top.
But wait, it gets better!
Over said chocolate cake with chocolate pudding, you’ll pour a layer of mint cheesecake to finish it all off.
To be honest, I’d eat the cheesecake right out of the bowl! But it does make this chocolate cake sing, so I guess I’ll share.
Andes Mints are chocolate candies filled with a minty layer in the middle.
That filling can be more like chocolate, or it can be gooey, kind of like an After Eight.
This cake looks just like one big Andes Mint, with its layers of dark chocolate cake and bright, fresh minty frosting.
Though there are mints used for decoration, I think this would be extra special if you added crushed mint Oreos to the frosting layer, too.
This no-bake pie tastes a lot like a cup of hot cocoa.
The filling is a mix of melted marshmallows, peppermint extract, and whipped heavy cream.
The only thing missing is a layer of silky dark chocolate ganache over the top.
Can we all just agree that Thin Mints are the MVPs of the Girl Scout cookie roster?
To be honest, if you’re in a rush, you can easily use Thin Mints for the base of this, just like you would Oreos.
Of course, the brownie will make it thicker and a little more indulgent.
These are particularly fun because they have a surprise right under the cupcake!
You’ll split mint flavored Oreos first and place the half with the filling in the bottom of your cupcake liners.
This gets topped with your cake batter, so it all bakes together, infusing the cookie with the cake.
This frosting is ideal for everything from cakes and cupcakes to brownies and cookie sandwiches.
I ended up doubling the recipe and including cream cheese for a tangier taste and smoother finish.
Also, if you want to pipe this, be sure to crush those Oreos relatively fine.
Otherwise, the chunks will stick, and your swirls will be ruined.
I bought these super cute stemless glasses just so I could make and serve individual parfaits like this.
Sure, you could use a mason jar or even a regular ceramic bowl, but I think these look extra fancy, and I love seeing the layers!
I went ahead and used mint Oreos to really boost the flavor, or Thin Mints would also work well.
Cheesecake bars are typically easier to pull off than big baked cheesecakes because they only bake for around 25-30 minutes, and you won’t need to worry about a water bath.
They’re also great for serving a crowd and can be made with all kinds of colors and flavors.
For this recipe, the Thin Mint crust provides a surprising amount of mint flavor.
With that in mind, don’t be too generous with the extract in the filling, or it can be a touch overwhelming.
Whoopie Pies are perfect for when you want cookies but are looking for something slightly more indulgent.
These cookie sandwiches are traditionally chocolate with a creamy white filling, but there’s no end to the flavor combinations you can choose.
Of course, chocolate cookies would be great with the mint filling here, but the mini-chocolate chips provide just the right amount, and I love the vanilla cookie against the green filling.
Hershey’s Peppermint Kisses are a fantastic sweet treat with a fresh minty kick.
I just love the color striping and how they pop against the chocolate cookie.
These cookies are best served small, so the chocolate doesn’t look silly sitting on a giant flat cookie.
To ensure they keep their shape, roll the dough into balls and chill it before baking.
I don’t flatten these at all, letting the oven do that for me. Just remember to pop those Kisses on while they’re still warm, so they stick.
If you need a quick last-minute dessert, this recipe is for you!
It needs just six ingredients and 10 minutes to whip up, and I’ll bet you have everything in the pantry ready to go!
You’ll make vanilla pudding which gets flavored with mint extract and colored with a little bit of green (which is optional, of course).
Let that set in the fridge for five minutes while you whip up the cream to stiff peaks.
Then it’s just a matter of gently stirring everything together.
Muddy Buddies, aka Puppy Chow, is a terrific little treat you can make ahead.
It’s excellent for a shareable snack at parties and also for gift bags.
To get the chocolate and mint flavoring for this, you’ll melt mint morsels and chocolate chips in separate bowls.
Each of these gets poured over bowls of Chex Mix and chopped up Thin Mint cookies, and you’ll need to just gently stir it with a spatula until it’s all coated.
Lastly, toss each bowl in a Ziploc bag full of powdered sugar to get the signature powdered finish.
Using soda in cake is nothing new, and if you haven’t tried it before, I can’t recommend it enough!
The bubbles will add a bit of air to the mix, and the sweet, syrupy flavors will infuse into the cupcakes, ensuring a super moist crumb.
They won’t taste like cola, but they will have a deeper caramel taste. Pair that with fresh, minty buttercream, and you’ve got a winner!
If it’s the dead of summer and you don’t want to turn the oven on, this can be a 100% no-bake pie if you just get an Oreo crust from the store.
But it would be extra tasty with a Thin Mint crust, but that’s up to you!
In terms of fillings, this pie has one layer of chocolate and mint-flavored marshmallow, a layer of whipped cream, and a layer of crushed mint Oreo cookies on top.
I looked in my local grocery store and couldn’t find any vegan and gluten-free brownie mixes.
I’m sure you can get them in bigger stores and specialty stores, but this recipe is pretty incredible if not.
I noticed that the topping was a bit runny, which made a mess when I sliced mine.
So, I recommend adding in extra powdered sugar if you want to get a clean slice.
Silicone donut trays are super inexpensive, and once you see how cute a batch of baked donuts look, you’ll more than get your money’s worth.
These tender little baked treats are perfectly rich and chocolatey with just a hint of mint in the crumb.
Though there’s no mint in the glaze itself, you’ll cover these with plenty of chopped chocolate mints to make up for it!
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