Chocolate Mint Cookies
A chocolate mint frosting tops brownie-like cookies. Great for the holidays."Chocolate and mint just belong together. Easy and absolutely wonderfull!" - Skeeter77
Yield: 32 Ready in 2 hours
favorite of 231 people 158 people want to try
|3/4 ozGhiradelli Dutch-processed Cocoa|
|5.25 ouncesunbleached all-purpose flour|
|3/4 cupunsalted butter; at room temperature|
|2 ouncesconfectioners sugar; sifted|
|1 1/2 teaspoonsteasponns vanilla extract|
|1/4 teaspoontable salt|
|4 oz.semisweet chocolate; chopped|
|3 tablespoonsunsalted butter; cut into 6 pieces|
|1/4 teaspoonpeppermint extract|
Chocolate Mint Cookies Preparation
Sift the flour and cocoa together into a medium bowl. With a hand mixer, cream the butter and sugar together on medium ntil light and fluffy, about 2 mins. Add vanilla and salt. Beat until blended and smooth. Add the flour-cocoa mixture and mix on low until dough forms, about 1 minute. Chill the dough in the fridge until firm enough to roll into balls, about 1 hour. Position rack in center of oven and preheat to 350F. Line 2 cookie sheets with parchment paper.
Using your palms, roll a gollfball-sized ball out, arranging them 2 inches apart on the sheets. With a lightly floured thumb or index finger, push straight down into the middle of each dough ball almost to the cookie sheet to make a deep well. Bake one sheet at a time until the tops of the cookies look dry, about 8-9 minutes. Gentline redefine the indentations with the end of a whisk or wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on the racks.
For the frosting, put the chocolate and butter in a heatproof bowl set in a wide skillet of just barely simmering water. Stir with a heatproof spatula until almost melted, 2-4 minutes. Remove the bowl and stir until melted, about 30 seconds more. Stir in the mint extract. Let the filling cool, stirring occasionally until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Pipe the filling into the cookies. Cool completely before serving or storing.
Optionally top with sprinkles, powdered sugar or candied mint.
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