These fun Mint Chip Ice Cream Cookies are inspired by Crumbl! They feature a minty sugar cookie base with mini chocolate chips and a peppy green mint buttercream frosting that is reminiscent of mint chip ice cream. Serve them chilled if you wish, just like Crumbl!
12tablespoonsunsalted butter at room temp, 6 ounces
2 ½cupspowdered sugar10 ounces
1-2tablespoonsheavy cream(whole milk will also work, but you will need less)
¼teaspoonpeppermint extractadjust as needed up to ½ teaspoon
green food coloring(gel or liquid style)
pinchsalt
½cupmini chocolate chips(add extra if you wish)
Whipped Cream
1/3cupheavy whipping cream
2tablespoonspowdered sugar
Instructions
Chocolate Chip Sugar Cookies
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
In a large bowl, use a hand mixer on low speed to cream together the softened butter and granulated sugar until smooth. Then, beat about 2 minutes until the mixture is lighter in color and fluffy. Add in the egg and peppermint extract and beat until just combined.
Add the flour, baking powder, and salt to the dough and beat everything together on low. Use a spatula to mix in any remaining flour and the mini chocolate chips. Don't overmix.The dough will be a bit sticky, so use a cookie scoop for this one. I use a 3-tablespoon scoop to make about 17 cookies. Place the scoops of cookie dough 2” apart on a baking sheet. Slightly flatten each scoop with your fingers.No cookie scoop? Divide the dough into 16 cookies, roll each piece into a round shape with your hands, place on the baking sheets, and slightly flatten each cookie.
Bake cookies one tray at a time for about 11-13 minutes until juuust turning golden brown on the edges. The centers will still be soft/slightly underbaked. Don't overbake or the cookies could get dried out. Allow to cool completely before frosting.
Mint Chip Buttercream
Add the softened butter to a large bowl and whip with a hand mixer (using the beater attachments) for 2-3 minutes until smooth. Alternatively you can use a stand mixer.
Begin to add the powdered sugar in about 1/2 cup increments, beating in each addition until completely incorporated before adding the next scoop of sugar. Beat until smooth.
Add in the peppermint extract, tiny bit of green food coloring, and a tiny pinch of salt. Add the heavy cream slowly, one tablespoon at a time, and beat the frosting until light and fluffy (usually takes a few minutes). You may not need all the heavy cream.
Taste the frosting and add in more extract if desired (up to about ½ teaspoon total).Switch to using a spatula and fold in the mini chocolate chips (see notes on how to make the frosting ahead of time). Add more if desired. The frosting is ready to use!
Whipped Cream
When ready to decorate, prepare the whipped cream. Pour the heavy whipping cream and powdered sugar into a medium bowl and use the whisk attachment of a hand mixer to whip until the cream reaches medium or stiff peaks. Don't overbeat.
Decorate the Cookies
Once cookies are completely cool, spread 1-2 tablespoons of buttercream on each cookie.
Use a star tip and small piping bag to add a whipped cream star to each cookie right before serving. If you don’t have a piping bag, you can use a mini cookie scoop to plop a cute dollop on, or just add a spoonful like you would for a slice of pie. Alternatively, if you happen to have a can of whipped cream in your fridge, you can spray some on right before eating if you like.
I like to serve these cookies chilled, just like Crumbl. Remove from the fridge 10-15 minutes before eating so the buttercream has a few minutes to soften to the perfect texture.
Notes
Frosting YieldThe frosting recipe makes about 2.5 cups of frosting (should you wish to use it for another recipe).Peppermint Extract Versus Mint ExtractMint extract will also work, but I found that peppermint tends to be easier to find and mint unfortunately can end up tasting like toothpaste! Use whichever you prefer or have on hand.How to Store the CookiesFrosted cookies (without the whipped cream) can be stored in the fridge for up to five days (you can go for a whole week, but the taste and texture may start to degrade). You may also freeze frosted cookies 1-2 months in freezer-safe packaging. Make-Ahead NotesYou can easily make these cookies ahead of time. Store baked and cooled cookies at room temperature for up to five days. Store prepared frosting in the fridge for up to a week. Note that these timing guideless are the max amount you should store the frosting & cookies total, so plan accordingly and freeze if necessary.How to Re-Whip ButtercreamIf you are preparing the frosting ahead of time, skip adding the chocolate chips until you are ready to frost. Store the frosting in the fridge and when ready to frost, allow it to come to room temperature first. Re-whip with a hand mixer until fluffy again, add the chocolate chips, and decorate the cookies.
Nutrition Facts
Mint Chip Ice Cream Cookies
Amount per Serving
Calories
396
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
60
mg
20
%
Sodium
220
mg
10
%
Potassium
28
mg
1
%
Carbohydrates
49
g
16
%
Fiber
1
g
4
%
Sugar
38
g
42
%
Protein
3
g
6
%
Vitamin A
619
IU
12
%
Vitamin C
0.1
mg
0
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.