6 Green Minty Desserts Perfect for Spring and St. Patrick’s Day

Refreshing mint desserts are the perfect sweet treats to welcome spring and celebrate St. Patrick’s Day. Green sweets are easy to make and fun to eat, and the mint flavor provides a welcomed hiatus from the typical chocolate, vanilla, and peanut butter fare. As the days get longer and your cravings for light, refreshing treats get stronger, check out these 6 recipes that are tinged green for St. Patrick, and are also minty fresh.

Flour, butter, eggs, chocolate chips, sugar

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1. Mint Chocolate Chip Cookies

First up: Mint Chocolate Chip Cookies from Mother Thyme. These cookies transform our favorite ice cream flavor into cookie form, and they even keep a green hue thanks to a little secret we like to call food coloring. If it’s still too cold out for ice cream, instead warm up your house by preheating the oven and enjoy these cookies hot and fresh.


  • 2 sticks unsalted butter, softened
  • 1½ cups sugar
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 2¾ cups all­-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8­ to 10 drops green food coloring
  • 12-ounce bag semi­sweet or milk chocolate chips

Directions: Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside. Using an electric mixer cream butter and sugar. Add in eggs, peppermint extract, and food coloring until blended. In a medium bowl stir flour, baking soda, and salt.

Gradually stir into butter mixture. Stir in chocolate chips. Make tablespoon-size balls and place on baking sheet. Bake for 9­ to 10 minutes until bottoms are just brown, don’t over bake. Cool on baking sheet for about 5 minutes until transferring to wire rack to cool completely.

Mint Chocolate Chip Ice Cream

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2. Mint Chocolate Grasshopper Ice Cream Pie

Next up is a pie for the dessert lovers who can eat ice cream anytime of the year, no matter how cold it is outside. This Mint Chocolate Grasshopper Ice Cream Pie recipe comes from Mix and Match Mama and it’s an easy one to master. Mint chocolate lovers, read this recipe and weep. Your ideal pie has been created, and thanks to this recipe developer’s genius shortcuts, it only requires 4 ingredients. Whether you make this green treat on St. Patrick’s Day or any normal day in March, just make sure you do as you bid adieu to winter.


  • 1 pre-made Oreo pie crust (found in the baking aisle)
  • ½ container of whipped topping, from the fridge not frozen
  • ½ package of cream cheese, softened
  • ½ container of mint chocolate ice cream

Directions: In a large mixing bowl, combine the whipped topping and cream cheese with an electric mixer. Do not over mix, just combine. Add your ice cream to the mixture and combine with a spoon (not the electric mixer). Once incorporated, divide the mixture between your two pie shells.

Cover and freeze at least 2 hours before slicing and serving.

chocolate cakes cooling on cake rack

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3. Mint Chocolate Chip Cake

Slices from this Mint Chocolate Chip Cake from Raspberri Cupcakes will be thick, mint chocolatey, rich, and very green. Next time you’re feeling ambitious in the kitchen, follow Steph’s directions to mastering the ultimate St. Paddy’s Day cake.


  • 9 tablespoons unsweetened cocoa powder
  • 1½ cups cake flour
  • 1½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 stick unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs, at room temperature
  • ½ cup strong coffee
  • ½ cup whole or low-fat milk


  • 2½ sticks unsalted butter
  • 4 cups icing sugar, sifted
  • 2 to 3 teaspoons peppermint extract, adjust to taste
  • 150 grams dark chocolate, very finely chopped or pulsed through a food processor
  • green food coloring

Directions: Butter and line the base of a two 9-inch cake tins and preheat oven to 350 degrees Fahrenheit. Sift together the cocoa powder, flour, salt, baking soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.

Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, then add the coffee and milk. Finally, stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins. Bake for about 25 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and cool in tin about 5 minutes, then place on a wire rack and cool completely before icing.

To prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint extract to taste and green food coloring. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.

Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula.

Mint Brownies, chocolate cake

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4. Classic Mint Chocolate Chip Brownies

You can also bake the green minty flavor into brownies like Sally from Sally’s Baking Addiction did with her rich, creamy decadent dessert squares. These Mint Chocolate Chip Brownies have a cakey base, a mint frosting layer, and a chocolate layer. It doesn’t get much better than that. Make these brownies on March 17 and you won’t regret it.


  • 1 cup unsalted butter
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup + 3 tablespoons all-purpose flour
  • ¼ cup unsweetened cocoa powder

Mint frosting layer

  • ½ cup unsalted butter, softened to room temperature
  • 2 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1¼ teaspoons peppermint extract
  • 1 drop liquid or gel green food coloring

Chocolate layer

  • ½ cup unsalted butter
  • 1 heaping cup semi-sweet chocolate chips

Directions: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35 to 36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.

For the mint frosting layer: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to “set” on top of the brownies, which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.

For the chocolate layer: Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave-safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour to set the chocolate.

Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are okay at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.

green smoothies, milkshakes

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5. Healthy Shamrock Shakes

And here’s a healthy twist on McDonald’s famous Shamrock Shake from Chocolate Covered Katie. Shamrock Shakes don’t have to come from fast food drive thrus to be delicious — you can make them yourself, too, and keep them healthy! This shake contains a banana, peppermint extract, milk, and chocolate chips, and you can even sneak in some spinach if you’re feeling ambitious. Celebrate renewed life in March with a green shake.


  • 1 frozen large banana, as ripe as possible
  • cacao nibs or chocolate chips
  • ⅛ to ¼ teaspoon pure peppermint extract
  • ⅔ cup to 1 cup milk of choice
  • optional: ¼ cup frozen spinach


Blend in a blender until smooth.

Chocolate whoopie pies on cake stand

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6. Mint Chocolate Chip Whoopie Pies

Last up: Mint Chocolate Chip Whoopie Pies from Tracey’s Culinary Adventures. These cookie sandwiches will be your star dessert of spring. All you need is a little patience and a big sweet tooth. To make Mint Chocolate Chip Whoopie Pies, you’ll first bake the chocolate cake, and then concentrate on the minty filling. You’ll likely be surprised to see just how easy whoopie pies are to perfect, and once you’ve mastereed this recipe, you can move on to other similarly sinful cookie pie concoctions.


  • 1¼ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 9 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon peppermint extract

Filling ingredients:

  • 2 cups confectioners’ sugar, sifted
  • 4 tablespoons unsalted butter, at room temperature
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • ½ teaspoon salt
  • green gel food coloring

Directions: In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add the egg and beat until combined. Mix in the buttermilk and peppermint extract. With the mixer on low, gradually add the dry ingredients, beating just until combined. Transfer the mixer bowl to your refrigerator and chill the dough for 30 minutes.

Meanwhile, preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

Using a small cookie scoop, portion the batter onto one of the prepared baking sheets, spacing the cookies about 2 inches apart. Bake one sheet at a time for about 10 minutes, or until the cookies spring back when gently pressed. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes, then remove the cookies to the wire rack to cool completely. Repeat with all of the dough, alternating baking sheets.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners’ sugar and butter until evenly distributed and crumbly, about 1 to 2 minutes. Add the cream, extracts, and salt, and beat on high speed until light, fluffy, and smooth, about 3 minutes. If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.

Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.

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