This post is written in collaboration with Eggland’s Best Eggs. All opinions are mine alone.

St. Patrick’s Day is just around the corner, and what better way to celebrate than with some delicious double chocolate cookies with chocolate mint ganache?

These soft and thick chocolate cookies are covered with a delicious minty and fudgy chocolate ganache and decorated in pretty green icing for the occasion.

They’re the perfect treat to share with friends and family, and they’re sure to make your St. Patrick’s Day celebration extra special.

These double chocolate cookies with chocolate mint ganache are perfect for St. Patrick’s Day, but you can enjoy them any time of the year. They’re rich, chocolatey, and minty. And the green icing adds a festive touch.

So go ahead and try this recipe out for your next baking adventure – your taste buds will thank you!

To make these double chocolate cookies with chocolate mint ganache, you’ll need some essential baking ingredients like flour, sugar, butter, cocoa powder, and eggs.

For this recipe, I use my go-to Eggland’s Best Eggs. What I love the most about this brand is that it offers high-quality eggs from hens fed an all-vegetarian healthy diet which results in better-tasting and more nutritious eggs.

Compared to ordinary eggs, EB eggs have ten times more vitamin E, six times more vitamin D, 25% less saturated fat, and more than double the Omega 3 fatty acids and vitamin B12. It doesn’t get much better than this

In a large bowl, add the cubed butter and the powdered sugar. Beat with a hand mixer until smooth. Add the eggs and vanilla extract and mix until light. Then, add the cocoa powder, salt, and flour gradually and mix at low speed until everything is well combined.

Roll out the dough to about 1/3 to 1/2 inch thick on a sheet of parchment paper. Use a cookie cutter to cut out circles and place them on the prepared baking sheet. Bake at 350F for about 10 minutes. Let the cookies cool down before decorating.

To make the chocolate mint ganache, pour the heavy cream into a small saucepan and heat over medium until it comes to a slow boil. If you’re using fresh mint leaves, add them now and remove them once the cream comes to a boil. Then, pour the hot cream over the chocolate chips and add the mint extract if using. Whisk until the ganache is smooth.

Dip the top of each cookie into the chocolate mint ganache and place them on a cooling rack to set. To decorate the top with green icing, mix some powdered sugar with a little bit of milk and green food coloring. Drizzle it over the cookies in whatever design you like.