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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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Skeeter77 9 months agoChocolate and mint just belong together. Easy and absolutely wonderfull!
volleyballtagg4 1 year agoMhmnnnn. Good
stephens_hope 1 year agoSomething wasn't right with this. It doesn't call for eggs. First run the cookies fell apart second time I added 1 egg and still the cookie didn't taste right
angrose 1 year agoThese looked fantastic and were the right texture, but had a funny taste to them. I am a chocolate lover and bake a lot but haven't come across this particular taste before.
Orchidlady1017 1 year agoFollowed the recipe to a T. The measurements are off.... 5.25 oz of flour? I don't know if that is the problem. 3/4 cup of butter and so little flour?
Loulou2214 2 years agoVery good clever adjusting
Otterpond 3 years agoThose are beautiful. Chocolate and mint are made to be together forever.
stevemur 4 years agoMy wife adapted this from a recipe from Fine Cooking magazine. Love the flavor of these but found the first run a little 'floury'. Will probably add a very small dash of vegetable oil next time. Great for the holidays [I posted this recipe.]