Mint Frosted No-Bake Chocolate Oatmeal Cookies
Introduction
Some recipes just feel like winter, and these Mint Frosted No-Bake Chocolate Oatmeal Cookies are one of them. You get that classic fudgy chocolate-oat base (the kind that sets up perfectly on the counter), then a cool peppermint frosting layer, and finally a swoosh of melted chocolate over the top. The combo is basically a peppermint patty… in no-bake cookie form.
They’re fast, nostalgic, and they look bakery-level without turning on the oven—perfect for cookie swaps, holiday trays, or any time you want a dessert that disappears the second it hits the table.
Why I Love This Recipe
- No oven required (your kitchen stays cool and your schedule stays sane).
- That “one minute boil” method creates the perfect fudgy set.
- Mint + chocolate is undefeated, especially with a creamy frosting layer.
- Great make-ahead treat—they store beautifully in the fridge or freezer.
- Crowd-pleaser flavor that feels festive without being fussy.
Ingredients
Chocolate Cookie Base
- 2 cups granulated sugar
- ½ cup unsalted butter
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 3 cups quick-cooking oats
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
Mint Frosting Layer
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2–3 tablespoons heavy cream
- ¼ teaspoon peppermint extract
- 2–3 drops green food coloring (optional)
Chocolate Drizzle
- ½ cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for shine)
Swaps and Notes
- Quick oats work best for that classic no-bake texture. Old-fashioned oats can work, but the cookies will be looser and chewier.
- Peppermint extract is strong. If you prefer a lighter mint flavor, start with half and taste as you go—especially in the frosting.
- No heavy cream? Use milk in the frosting, 1 tablespoon at a time, until spreadable.
- Want a darker chocolate vibe? Use dark chocolate chips for the drizzle.
- Food coloring is optional—it’s just for that festive mint look.
Step-by-Step Instructions
- Prepare the pans: Line two baking sheets with parchment paper and set aside.
- Cook the chocolate mixture: In a saucepan over medium heat, combine sugar, butter, milk, cocoa powder, and salt. Stir constantly until it reaches a full rolling boil.
- Boil exactly one minute: Once boiling, let it boil for exactly 60 seconds, then remove from heat. (This is the key to that perfect fudgy set.)
- Add flavor + oats: Stir in vanilla and peppermint extract. Immediately add the oats and mix until fully coated and glossy.
- Shape the cookies: Drop spoonfuls onto the prepared sheets and gently flatten. Let cool 20–30 minutes until firm.
- Make the mint frosting: Beat powdered sugar, softened butter, peppermint extract, and heavy cream until smooth and spreadable. Add food coloring if using.
- Frost the cookies: Spread a thin layer of mint frosting over each completely cooled cookie.
- Add chocolate drizzle: Melt chocolate chips (and coconut oil if using) in 20-second intervals, stirring until smooth. Drizzle over frosted cookies.
- Set & enjoy: Let sit at room temp, or refrigerate 20 minutes until the chocolate firms up.
Tips for Success
- Start timing only after a full rolling boil begins. If you start early, the cookies may not set.
- Boil too long = crumbly. Boil too short = soft and sticky. One minute is the sweet spot.
- Cool cookies fully before frosting or the mint layer will melt and slide.
- Use a small offset spatula or butter knife to get a neat frosting layer.
- For a cleaner drizzle, spoon chocolate into a zip-top bag, snip the corner, and drizzle like a pro.
Serving Suggestions and Pairings
These are excellent straight from the fridge for extra fudgy bite. For pairings:
- Serve with a mug of something warm like cocoa or coffee.
- Add them to a holiday cookie platter with other no-bake favorites.
- Make them dessert-night official with a fun drink pairing like a Classic Margarita Recipe (Easy and Delicious)(mint-chocolate + lime is surprisingly good if you like bold contrasts).
If you’re building a full dessert spread, these also pair beautifully with other no-bake treats like This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist.
Nutritional Information (Per Serving)
Estimated, based on 1 cookie (assuming ~24 cookies total):
- Calories: ~210
- Carbohydrates: ~33g
- Fat: ~9g
- Protein: ~2g
- Sugar: ~26g
- Sodium: ~60mg
(Values vary by exact size and brands used.)
Storage and Leftovers
- Fridge: Store in an airtight container up to 7 days. They’re extra fudgy chilled.
- Room temp: Fine for 2–3 days, but keep them cool if your kitchen runs warm.
- Freezer: Freeze in layers with parchment between for up to 2 months. Thaw in the fridge for best texture.
More Recipes You’ll Love
If you’re on a no-bake or cookie kick, add these to your list next:
- These Old-School No-Bake Cookies Never Fail Me (And I’ve Made Them 100 Times)
- This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Hot Chocolate Cookie Cups Are My Favorite Winter Treat to Share and Savor
Final Thoughts
Mint Frosted No-Bake Chocolate Oatmeal Cookies are one of those “make once, crave forever” desserts—fudgy, cool, chocolatey, and just pepperminty enough to feel special. They’re easy enough for a weeknight sweet tooth, but pretty enough for a party tray.
If you make them, tell me: do you like your mint frosting light and subtle, or full peppermint patty level? And if you share them, tag Chef Maniac so we can see your cookie drizzle game.
— Jason Griffith
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