St. Patricks Day Mint Chocolate Cookies bring me right back to the sound of my mom’s wooden spoon tapping the side of a warm saucepan. When I was growing up, March meant anything green on the counter felt like a celebration. Back in our kitchen, she’d melt chocolate low and slow while I waited to stir in something minty and bright. My mom always said mint and chocolate belong together, especially when you don’t want to fuss. Trust me on this, these chewy little cookies taste like spring is just around the corner.
St. Patricks Day Mint Chocolate No-Bake Cookies – Ready in 20 Minutes
Equipment
- medium saucepan
- Wooden spoon or spatula
- Cookie Scoop
- Parchment Paper
- baking sheets
- Measuring tools
Ingredients
- ½ cup unsalted butter
- ½ cup whole milk
- 2 cups granulated sugar
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 1 cup semi-sweet chocolate chips
- 3 cups quick oats
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract do not exceed
- Green gel food coloring 1–2 drops, optional
- ¼ cup green sprinkles or crushed mint candies
Instructions
- Line baking sheets with parchment paper and measure oats into a large bowl.
- In a saucepan over medium heat, combine butter, milk, sugar, cocoa powder, and salt. Stir until melted and smooth.
- Bring mixture to a full rolling boil at 212°F. Boil exactly 60 seconds, stirring constantly to prevent scorching.
- Remove from heat immediately. Stir in chocolate chips until fully melted and glossy.
- Add vanilla, peppermint extract, and 1–2 drops green food coloring if using. Stir gently.
- Fold in oats until evenly coated and thick.
- Drop spoonfuls onto parchment using a cookie scoop.
- Immediately top with green sprinkles or crushed mint candies while warm.
- Allow cookies to set at room temperature for 15 minutes until firm and matte on the surface.
Notes
Freezing: Freeze up to 2 months with parchment between layers.
Humidity Tip: In humid kitchens, boil full 60 seconds and refrigerate 10 minutes to firm properly.
Troubleshooting:
- Too soft? Boil time too short.
- Dry and crumbly? Boiled too long.
- Mint too strong? Reduce peppermint to ¼ teaspoon next time.
- Grainy texture? Sugar wasn’t fully dissolved before boiling.
Nutrition
CONCLUSION
This takes me right back to those early spring afternoons when everything outside still felt chilly, but the kitchen smelled warm and sweet. Between you and me, St. Patricks Day Mint Chocolate Cookies are one of those simple stovetop treats that feel festive without any extra work. My mom always believed holidays didn’t need to be complicated to feel special. A little mint, a little chocolate, and a quick stir, that’s all it takes. Trust me on this, once you taste that cool peppermint with rich chocolate, you’ll be making these every March without even thinking twice.