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Mint Chocolate Cookies Recipe

Mint Chocolate Cookies recipe

Stashcook

These cookies are a sweet treat with a minty twist! They're like little chocolate pillows with a yummy minty center. You mix, chill, bake, and then fill them with a creamy mint chocolate. They're perfect for sharing with friends!

Ingredients

1 cup all-purpose flour (120 grams)
1/3 cup unsweetened cocoa powder (28 grams)
1/2 teaspoon kosher salt
8 tablespoons unsalted butter (113 grams), room temperature
2/3 cup granulated sugar (133 grams)
1 large egg yolk (14 grams), room temperature
2 tablespoons whole milk (28 grams), room temperature
1 teaspoon pure vanilla extract (4 grams)
10 ounces mint chocolate chips (283 grams), finely chopped
1 cup white chocolate chips (170 grams)
1 tablespoon unsalted butter (14 grams), chopped
1/4 cup heavy cream (57 grams)
1 tablespoon peppermint extract (12 grams)

Method

1
In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
2
In a mixing bowl, using a hand mixer, beat the butter and sugar at medium-high speed until lighter in color and fluffy, about 2 minutes.
3
Add the egg yolk, milk, and vanilla and continue beating until fully incorporated.
4
Set speed to low, add the flour mixture all at once, and stir just until no flour is visible.
5
Cover the bowl with plastic wrap and place it in the refrigerator until firm, about 1 hour.
6
While the cookie dough rests, line 2 baking sheets with parchment paper, set oven rack to middle position, and preheat oven to 350°F (175°C).
7
When the dough is ready, form it into ¾-inch balls.
8
Roll each ball in the finely chopped mint chocolate chips, and place the balls, 2 inches apart, on the parchment-lined baking sheets. Press an indentation in the middle of each ball with the greased rounded end of a wooden spoon handle or ½-teaspoon measure.
9
Bake the cookies for 10-12 minutes or until set.
10
Remove cookies from the oven and allow to cool for 1 minute. If needed, carefully reshape the indentation on each cookie.
11
Transfer the cookies to a cooling rack to cool completely before filling.
12
While the cookies cool, make the ganache: Place the white chocolate chips and butter in a microwave-safe bowl. Set aside.
13
Pour the cream into a different microwave-safe bowl and heat to a simmer.
14
Carefully pour the hot cream over the white chocolate/butter mixture, stir then leave it alone for 2 minutes.
15
After 2 minutes, stir until smooth. If needed, heat in the microwave in 10-second bursts, stirring each time, until the chocolate has melted and the mixture is smooth.
16
Add the peppermint extract and mix until smooth.
17
Once cookies have completely cooled, fill each with ½ teaspoon of mint chocolate ganache.

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