Chocolate Mint Cookies

Chocolate Mint Cookies

Ready in 2 hours
8 review(s) averaging 3.1. 43% would make again

Top-ranked recipe named "Chocolate Mint Cookies"

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A chocolate mint frosting tops brownie-like cookies. Great for the holidays.

"Chocolate and mint just belong together. Easy and absolutely wonderfull!"

- Skeeter77

Ingredients

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3/4 oz Ghiradelli Dutch-processed Cocoa
5.25 ounces unbleached all-purpose flour
3/4 cup unsalted butter; at room temperature
2 ounces confectioners sugar; sifted
1 1/2 teaspoons teasponns vanilla extract
1/4 teaspoon table salt
4 oz. semisweet chocolate; chopped
3 tablespoons unsalted butter; cut into 6 pieces
1/4 teaspoon peppermint extract

Original recipe makes 32

Servings  

Preparation

Cookies:

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.

Credits

Added on Award Medal
Verified by stevemur

photo by stevemur stevemur

Holiday style :) photo by angrose angrose

Holidays :) photo by angrose angrose

photo by stevemur stevemur

Calories Per Serving: 90 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Chocolate and mint just belong together. Easy and absolutely wonderfull!
Skeeter77 1 year ago
Mhmnnnn. Good
volleyballtagg4 2 years ago
Something 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
stephens_hope 2 years ago
These 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.
angrose 2 years ago
Followed 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?
Orchidlady1017 2 years ago
Very good clever adjusting
Loulou2214 3 years ago
Those are beautiful. Chocolate and mint are made to be together forever.
Otterpond 4 years ago
My 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.]
stevemur 4 years ago
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