Fudgy Mint Chocolate No-Bake Cookies + VIDEO

Prep Time 20 minutes
Total Time 25 minutes
Servings 24 cookies

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Classic chocolate no-bake cookies topped with mint frosting and chocolate ganache — a twist on my favorite no-bake mint chocolate bars! Perfect for Christmas or a sweet summer treat! Includes step by step recipe video.

Love mint and chocolate? Try this No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, or this Peppermint Bark next!

stack of four mint chocolate no bake cookies with a bite taken out of the top cookie

I’ve been known to get a little crazy when it comes to starting my Christmas baking and decorating.

Usually, the husband makes me hold off with the tree until after November 11, but in 2014 we were expecting our second daughter in mid-December, and this year we were expecting our third (yes, third. No, we weren’t “trying for a boy“) daughter in mid-November.

My Christmas spirit tends to get kicked into overdrive a little earlier when I know I’m going to be living in a sleep-deprived daze throughout the holiday season. But who can blame me??

white plate full of no bake chocolate cookies with mint frosting and chocolate ganache

I’m honestly not sure I know anyone who doesn’t love one of these classic No Bake Chocolate Cookies.

They’re ridiculously easy and insanely delicious. And they’re so good that no one is really going to judge you for only spending 5 minutes making them.

But let’s say you want to take an extra 5 (okay, maybe 15) and make them extra special?

I highly suggest a slather of mint buttercream and a crisp chocolate coating. Especially in December or November or October or any month of the year when you’re not interested in slaving over cookie sheets and cookie scoops and heating the whole house with the oven.

Going for an extra, extra special holiday touch? Smash up some of last year’s candy canes and sprinkle them over the chocolate before it sets.

stack of four mint chocolate no bake cookies leaning to the right side on a white background

With baby Stella arriving this November, I definitely had the tree up November 1st and, if I’m totally honest, started Christmas baking in the Spring.

Let’s just say I did it for you though, because I wanted to have some sweet treats ready to share with you this year and wasn’t exactly sure how that would work with a newborn baby in my arms 😉

There are so many ways you can mix these up if you’re in the mood. Try white chocolate on top or some coloured candy melts. Use some other flavourings for your buttercream — go chocolate or almond or coconut or orange or just change up the food colouring to get the littles excited.

I would love to hear how you make them your own!

overhead image of white plate with mint chocolate no bake cookies on white background
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Fudgy Mint Chocolate No-Bake Cookies

4.21 from 29 votes
Gooey chocolate no-bake cookies topped with cool and creamy mint frosting and smothered in rich chocolate ganache — the perfect no-bake treat for summer or to add to your list of Christmas baking!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Cuisine American
Course Dessert
Servings 24 cookies
Calories 315cal



  • 1/2 cup butter
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 1/2 cups oats I use quick
  • 2 1/2 cups shredded unsweetened coconut


  • 1/2 cup butter room temperature
  • 1 1/2 cups icing sugar
  • 1 tbsp milk
  • 1/2 tsp mint extract
  • green food coloring


  • 3/4 cup semisweet chocolate chips
  • 1 tbsp milk
  • 1 tbsp butter


  • Line 2 cookie sheets with wax paper.
  • In a large pot, combine butter, sugar, cocoa and milk. Bring to a boil over medium-high heat, stirring frequently, and boil 1-2 minutes.
  • Stir in vanilla and salt. Add oats and coconut and stir to combine.
  • Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
  • Meanwhile, make the frosting. To a stand mixer (or use a hand mixer), add butter, icing sugar and milk and beat until creamy and blended. Add in mint extract and food coloring. If necessary, add an extra tbsp sugar or milk to achieve the right consistency — you do not want the icing runny.
  • Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
  • Make the ganache: In a small pot, combine chocolate, milk and butter over very low heat. Cook and stir constantly until chocolate is smooth. Set aside to cool 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
  • Because they are slightly gooey, I like to store them in the fridge or freezer with wax paper between layers so they don’t stick together.

Nutrition Information

Calories: 315cal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 22mg | Sodium: 128mg | Potassium: 161mg | Fiber: 3g | Sugar: 27g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1.4mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Lisa says

    I have made these often and these are my tips!

    Ensure to make the bottom layer right right after removing from gear and stirring so they stick together; I press them down slightly.

    As stated, the middle layer shouldn’t be runny, but needs to be creamy enough or it’s hard to spread. I use 2 tbsp of milk.

    Top layer, I put the chocolate in parchment paper, cut a small hole and drizzle over, it is easier then trying to spread the chocolate on the icing!

  2. Adam&andysmom says

    I guess my family is weird…they don’t like no-bake cookies with oats in them….my son thought maybe using a crispy rice cereal ( not sure if you can use brand names) instead of the oats.

  3. Andrew Crane says

    Loved this recipe, although I did make a few changes. Instead of mint and green food coloring I used cherry flowing and red food coloring (not a fan of mint). I also added a 1/4 cup chopped maraschino cherries to the buttercream.

  4. Joy says

    These look awesome, but what did I do wrong? Made these exactly to the recipe and the cookie mixture was crumbly and would not stick together well at all. It did seem the amount of coconut sent it over the dry edge. What do you think happened? ?

    • Ashley Fehr says

      It could depend on the type of oats or coconut you use — rolled oats are larger and won’t stick together as well. I make these every Christmas and I haven’t had any problems with them sticking together!

  5. Stephanie says

    If you need dairy free could one sub coconut oil for butter in the oatmeal cookie portion? Also 1:1 or different ratio? Thx!!!! These look amazing

  6. Christine says

    So one comment mentions pudding but I don’t see it anywhere. Is there really pudding in here and is it necessary?

  7. Sunshine Brandt says


    These look incredibly delicious! I can’t wait to make them. However, I can’t find the recipe! I watched the video, but can you give me a recipe that tells step-by-step directions and exact amounts of each ingredient? I am new to baking and I need help! I am hosting a cookie exchange this weekend and I need 54 cookies, stat!

  8. Penny Hesse says

    I absolutely love your recipes!
    Especially the, No Bake Mint ones! I have a question. What is, “icing sugar”? Oh yes, would I substitute more oats to replace the coconut?
    I’m signing up for your newsletter too!
    Penny from Northern Michigan ….

    • Ashley Fehr says

      Thank you Penny! Icing sugar is a powdered sugar or confectioners sugar. Does that help? And I think you could probably substitute more oats for the coconut!

  9. LIZ says

    Hello – great website here that I stumbled upon. I think the recipe is manageable for my kitchen skills. I love the photography that bakers, cooks, and amateur everything that people are doing on the internet. Its great to play around with it, I only wish I could be so talented. I wanted to just make a constructive comment here, as I love the short story that goes along with the recipe, as it makes it meaningful, yet just a couple of photos of the finished product would have done the trick and you really did have me with the first photo. Yet this page with the recipe on it, has seven photos of the same product. Sometimes when I see the amount of photos on a page when I have cruised through other recipes links on the internet, it seems to be a growing (literally) trend and I feel it takes away from what needs to be said. I do like that you have kept the instructions in one place at the bottom, as on some recipe pages the method of making is typed out between photos and trying to scroll and create at the same time isn’t an easy task. I can print yours and be on my way. I look forward to making these!

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