Fudgy St. Patrick’s Irish Mint Fudge Cookies – Easy Gooey Treats

Name: Fudgy St. Patrick’s Irish Mint Fudge Cookies – Easy Gooey Treats
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (175g) semi-sweet chocolate chips, melted and slightly cooled; 1/2 cup (113g) unsalted butter, melted and cooled; 1 cup (220g) light brown sugar, packed; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1 cup (125g) all-purpose flour (or 1:1 gluten-free blend for GF option); 1/2 cup (50g) unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 12-16 Andes Mints, York Peppermint Patties Minis, or green mint chocolate truffles; Optional: Green sanding sugar or sprinkles; Optional: Extra chocolate chips or melted chocolate for drizzling

Written by

mandy

Posted on December 17, 2025

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Dessert Recipes

December 17, 2025

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There’s something downright magical about the scent of rich chocolate and cool mint swirling together in my kitchen, especially when it’s the week of St. Patrick’s Day. I’ll never forget the first time I pulled a batch of these Fudgy St. Patrick’s Irish Mint Fudge Cookies with Gooey Centers from the oven—the chocolate was glossy, the mint aroma was so fresh it practically whistled through the air, and the first bite was a revelation. Picture this: a thick, fudgy cookie cloaked in deep cocoa flavor, with a hidden emerald-green minty center that oozes out when you break it in half. It’s the kind of “pause and savor” moment that makes you grin and think, “Why didn’t I try this years ago?”

Growing up, my grandma’s kitchen was the epicenter of all things sweet and celebratory, but these cookies are a little twist on tradition. When I was knee-high to a grasshopper, she’d always sneak a peppermint patty into her brownies for a surprise. Years later, during a rainy March weekend, I tried to recreate that cozy magic—only this time, I wanted a cookie that was soft, rich, and oozing with minty goodness, perfect for St. Patrick’s Day gatherings and Pinterest boards alike. Let’s face it, there’s nothing more satisfying than seeing a tray of these cookies disappear at a party (my family can’t resist sneaking them off the cooling rack, and honestly, I can’t blame them!).

What I love most about these cookies is how dangerously easy they are to whip up—no stand mixer required, just a sturdy spoon and a bowl. They’re my go-to for potlucks, gift boxes, and those days when you need a treat that feels like a warm, chocolatey hug. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and every batch comes out with that signature gooey center and punchy mint flavor. Trust me, you’re going to want to save this one for every March…and probably a few other months, too.

Why You’ll Love These Fudgy St. Patrick’s Irish Mint Fudge Cookies

When it comes to cookies that check all the boxes—rich flavor, easy prep, and a fun surprise inside—these Fudgy St. Patrick’s Irish Mint Fudge Cookies really shine. After countless rounds of testing (and a few batches that disappeared before they even cooled), I can confidently say these are the treats that make both kids and adults light up with that “just one more” grin. Here’s why you’ll find yourself making them again and again:

Quick & Easy: You can have a batch in the oven in under 20 minutes. No fancy equipment or complicated steps—just melt, mix, and bake for instant joy.
Simple Ingredients: Most of what you need is probably already in your pantry or fridge. There’s no need for a special trip to the store (unless you want to add extra mint candies for fun).
Perfect for St. Patrick’s Day: With their festive green centers and chocolatey shell, these cookies are tailor-made for March celebrations, school parties, and Pinterest-worthy dessert tables.
Crowd-Pleaser: Whether you’re baking for your family, a classroom, or a potluck, everyone raves about the gooey mint filling. Even the pickiest eaters go back for seconds (and thirds…ask me how I know!).
Unbelievably Delicious: The texture truly sets these cookies apart—crackly on the outside, ultra-fudgy inside, and with a melty, minty pocket that’s pure comfort food nostalgia.

What makes these cookies different from the rest? It’s all about that gooey mint center. Instead of just adding mint extract to the dough, I tuck a mint chocolate truffle or peppermint patty right into each cookie ball. This means every bite bursts with creamy, molten mint (and you get that delightful cross-section for your Instagram photos!). Plus, the dough itself is simple but robust—using both melted chocolate and cocoa for double fudge power.

Honestly, these cookies are more than just a sweet treat; they’re a way to add a little magic to your day. You know that feeling when you take a bite and can’t help but close your eyes for a second? That’s what I’m talking about. They’re perfect for impressing guests, gifting to friends, or sneaking as a midnight snack (no judgment here). Once you try them, you’ll see why they’ve become a staple in my March baking line-up—and why they’ll earn a permanent spot in yours, too.

What Ingredients You Will Need for Fudgy St. Patrick’s Irish Mint Fudge Cookies

This recipe uses a handful of everyday ingredients (plus a fun minty twist) to create cookies that are rich, chewy, and totally crave-worthy. Here’s what you’ll need—and a few pro tips for getting the best results every time:

For the Cookie Dough:
- 1 cup (175g) semi-sweet chocolate chips (melted and slightly cooled; I love Ghirardelli for intense flavor)
- 1/2 cup (113g) unsalted butter, melted and cooled (adds richness and fudgy texture)
- 1 cup (220g) light brown sugar, packed (keeps the cookies soft and chewy)
- 2 large eggs, room temperature (helps bind and add moisture)
- 1 teaspoon pure vanilla extract (rounds out the flavor)
- 1 cup (125g) all-purpose flour (or use a 1:1 gluten-free blend for a GF version)
- 1/2 cup (50g) unsweetened cocoa powder (Dutch-process gives deeper color, but natural works too)
- 1/2 teaspoon baking powder (for just a slight lift)
- 1/2 teaspoon kosher salt (balances the sweetness)
For the Gooey Mint Centers:
- 12-16 Andes Mints, York Peppermint Patties Minis, or green mint chocolate truffles (use your favorite; I sometimes mix and match for fun!)
Optional Decorating:
- Green sanding sugar or sprinkles (for a festive St. Patrick’s Day look)
- Extra chocolate chips or melted chocolate for drizzling

Ingredient Tips:

Use high-quality chocolate chips for the best flavor and gooeyness. If you love extra-minty, add 1/2 teaspoon peppermint extract to the dough.
If you’re out of brown sugar, you can use granulated sugar, but the cookies will be a little less soft.
To make these dairy-free, swap the butter for vegan butter and use dairy-free chocolate.
For a nutty twist, toss in a handful of chopped walnuts or pecans (optional, but tasty).
During summer, fresh mint candies can be chopped and used in place of truffles for a lighter center.

Honestly, don’t stress about getting everything perfect—these cookies are forgiving. The main thing is to use a filling that gets gooey when baked and a chocolate you love to eat right out of the bag.

Equipment Needed

Here’s the best part—these Fudgy St. Patrick’s Irish Mint Fudge Cookies don’t require any fancy gadgets. Most of the tools are probably already in your kitchen:

Medium heat-proof mixing bowl (for melting chocolate and butter—you can use a microwave-safe bowl or a double boiler)
Whisk and sturdy spoon or spatula (for mixing the dough; you really don’t need a mixer)
Measuring cups and spoons (for accuracy—if you’re like me, you’ve got your favorite set that’s seen better days but still gets the job done)
Baking sheet (lined with parchment paper for easy clean-up)
Small cookie scoop or tablespoon (for evenly-sized cookies; you can use a regular spoon if you don’t have a scoop)
Cooling rack (optional, but helps keep the bottoms from getting too soft)

Don’t have a cookie scoop? No worries—a tablespoon will work just fine for portioning. If you find your dough is a little sticky, a quick spritz of nonstick spray on your hands makes shaping the cookies a breeze. And if you’re using an older baking sheet (you know, the one with the “seasoned” look), just double up the parchment paper for even baking. I’ve baked these on everything from brand-new trays to thrift store finds, and they always turn out awesome.

How to Make Fudgy St. Patrick’s Irish Mint Fudge Cookies with Gooey Centers

Melt the Chocolate and Butter:
- In a medium heat-proof bowl, combine 1 cup (175g) semi-sweet chocolate chips and 1/2 cup (113g) unsalted butter. Microwave in 30-second bursts, stirring between each, until melted and smooth (about 1-2 minutes total). Let cool for 5 minutes so it doesn’t scramble the eggs.
Mix Wet Ingredients:
- Whisk in 1 cup (220g) light brown sugar until glossy and thick. Add 2 large eggs and 1 teaspoon vanilla extract, whisking until fully incorporated. The mixture should look like glossy brownie batter.
Add Dry Ingredients:
- In a separate bowl, stir together 1 cup (125g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Add dry ingredients to the wet mixture and fold with a spatula until just combined. The dough will be thick and sticky—don’t overmix!
Chill the Dough:
- Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours). This step makes the dough easier to handle and helps the cookies bake up thick and fudgy. If you’re short on time, stick the bowl in the freezer for 15 minutes.
Preheat the Oven:
- While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Form the Cookies:
- Use a cookie scoop or tablespoon to portion out dough (about 2 tablespoons/30g each). Flatten slightly in your palm, tuck one Andes Mint or peppermint candy in the center, and wrap the dough around to seal completely. Roll into a ball and place on the baking sheet, 2 inches (5cm) apart.
Decorate (Optional):
- Sprinkle with green sanding sugar or press a few extra chocolate chips on top for a festive look. This is a fun step for kids to help with!
Bake:
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly underdone. Don’t overbake—the gooey centers are what make these so special! Cookies will puff and crack on top.
Cool:
- Let cookies cool on the baking sheet for 5 minutes (they’ll be very soft!), then transfer to a cooling rack. The centers will stay gooey for hours. If any filling leaks out, just scoop it up and press back in—no one will notice!
Enjoy:
- Serve warm for ultimate gooeyness, or let cool completely for a chewy, fudgy bite. These cookies are best fresh but keep well for a few days (if they last that long!).

Prep Notes: If your dough is too soft to handle, chill longer. If you want neater cookies, don’t hesitate to reshape the dough balls before baking. And don’t worry if they look a tad rustic—imperfection is part of the charm!

Cooking Tips & Techniques for Perfect Mint Fudge Cookies

Baking cookies is part science, part art—and after a few rounds of sticky fingers and chocolate smudges, I’ve learned what works (and what doesn’t!). Here are my best tips for perfect Fudgy St. Patrick’s Irish Mint Fudge Cookies every time:

Chilled Dough = Thicker Cookies: Don’t skip the chill! The colder dough holds its shape, keeps the mint filling from leaking, and delivers that signature fudgy bite.
Don’t Overbake: These cookies should look a little underdone in the center when you pull them out. The residual heat will finish setting them, keeping the middle gooey. Overbaked cookies lose their “wow” factor.
Choose Your Mint Filling Wisely: Not all mint candies melt the same. I’ve had the best luck with Andes Mints and York Peppermint Patties Minis. If you use a larger truffle, cut it in half so the dough seals well.
Troubleshooting Spreading: If your cookies spread too much, your dough may be too warm. Just pop the prepped cookie balls back in the fridge for 10 minutes before baking.
For Even Baking: Rotate your baking sheet halfway through if your oven has hot spots. I learned this the hard way after a few “crispy on one side, gooey on the other” batches.
Multitasking Hack: While your dough chills, unwrap all your mint candies and line up your parchment paper. It makes assembly a breeze (and saves you from sticky hands later).
Embrace the Mess: If a little mint filling oozes out, don’t stress—it makes for delicious, chewy edges, and you can always tuck it back in after baking. Perfection is overrated in homemade cookies!

Honestly, the more you bake these, the better you’ll get at knowing when they’re done and how gooey you like that center. And if you’re baking with kids, be prepared for a few “experimental” cookies—those usually taste the best, anyway.

Variations & Adaptations for Irish Mint Fudge Cookies

One of the best parts about this recipe is how easy it is to tweak for different tastes, diets, or seasons. Here are my favorite ways to make these Fudgy St. Patrick’s Irish Mint Fudge Cookies your own:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend (like King Arthur or Bob’s Red Mill). No other changes needed—your cookies will still be rich and fudgy.
Vegan: Use vegan butter, dairy-free chocolate chips, and egg replacer (like flax eggs: 1 tbsp ground flax + 2.5 tbsp water per egg). For the filling, try Enjoy Life mint chocolate minis or your favorite vegan mint candy.
Double Chocolate Peppermint: Add 1/2 cup (90g) mini chocolate chips to the dough and use chocolate-mint candies for a double hit of flavor. If you love chocolate, you’ll be in heaven.
Nutty Mint: Stir in 1/2 cup (60g) toasted chopped walnuts or pecans to the dough for crunch. I’ve tried this with pistachios for a green-and-chocolate combo—so good!
Holiday Twist: Swap the mint filling for caramel candies or peanut butter cups for a different surprise center (great for Christmas or Easter gatherings).
For Food Allergies: Use sunflower seed butter in place of butter for nut allergies, and be sure to check that your chocolate and mint candies are allergy-friendly.

Personally, my favorite adaptation is to make a batch with half mint candies and half caramel centers—keeps everyone guessing (and happy!). Don’t be afraid to experiment; some of my best cookie batches started as “what if I just…” moments in the kitchen.

Serving & Storage Suggestions

These cookies are at their absolute best served slightly warm—imagine breaking them open and watching that minty center ooze out! For special occasions, stack them on a festive platter with a dusting of powdered sugar or drizzle with extra chocolate. They’re gorgeous on a holiday dessert tray or tucked into a gift box lined with wax paper.

Pair these cookies with a cold glass of milk, hot chocolate, or—if you’re feeling fancy—a mug of Irish cream coffee. For St. Patrick’s Day, I love serving them alongside fresh fruit or a scoop of mint chocolate chip ice cream for a full-on green dessert spread.

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a single layer (then transfer to a freezer bag) for up to 2 months. Reheat in the microwave for 10–15 seconds to bring back the gooey center.

If you make these ahead, know that the mint flavor intensifies over time—so they’re even better on day two. That is, if you can keep them around that long!

Nutritional Information & Benefits

Each cookie (based on a batch of 16) contains approximately:

Calories: 190
Total Fat: 9g
Saturated Fat: 5g
Carbohydrates: 26g
Fiber: 2g
Sugar: 17g
Protein: 2g

These Fudgy St. Patrick’s Irish Mint Fudge Cookies pack a punch of antioxidants from the dark chocolate and cocoa, and you can adjust the sugar or use dairy-free options for special diets. They’re naturally nut-free (as written) and can be made gluten-free or vegan with simple swaps. Just remember to check your candy labels for allergens like dairy or gluten if that’s a concern.

In my house, these cookies are a way to treat ourselves without going overboard—one or two is all you need for that chocolate-mint fix!

Conclusion

If you’re after a show-stopping St. Patrick’s Day treat that’s as irresistible as it is easy, these Fudgy St. Patrick’s Irish Mint Fudge Cookies with Gooey Centers are your new go-to. Whether you stick with the classic minty filling or try a creative twist, you’ll love the rich flavor, plush texture, and that magical molten middle. They’ve earned a permanent spot in my family’s holiday traditions (and maybe a few late-night snack attacks, too).

Don’t be afraid to play with flavors or swap in your favorite candies—baking should be fun, after all! I’d love to hear how your batch turns out, or what creative adaptations you try. Drop a comment below, share your cookie photos, and spread the St. Paddy’s cheer. Here’s to gooey centers, happy kitchens, and plenty of chocolate-mint joy—bookmark this one, because you’ll want to make it again and again!

FAQs About Fudgy St. Patrick’s Irish Mint Fudge Cookies

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to 2 days in advance. Just cover and chill in the fridge, then shape and bake as usual when you’re ready.

What if I don’t have mint candies?

No problem—you can use chocolate truffles, peanut butter cups, or even a spoonful of Nutella for a different surprise center. The recipe is flexible!

How do I keep the cookies from spreading too much?

Make sure your dough is well-chilled before baking. If it’s still soft, pop the shaped cookies in the fridge for 10–15 minutes before they hit the oven.

Can I freeze these cookies?

Yes! Freeze baked cookies in a single layer, then transfer to a freezer bag. When you want one, just microwave for a few seconds to bring back the gooey middle.

Are these cookies safe for nut allergies?

As written, they’re nut-free, but always check your candy labels for potential allergens. You can easily adapt the recipe with allergy-friendly substitutes if needed.

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