Dark Chocolate Mint Cookie Recipe
Hilly is back with Holiday Cookies - inspired by nostalgic peppermint and mint treats, this recipe consists of thin mint style cookies, peppermint patty/oreo style filling, malty fudge, and a mint chocolate glaze. Perfect for your holiday table.
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Dark Chocolate & Mint Cookies
Dark Chocolate & Mint Cookies
-Measure out dry ingredients (AP flour, cornstarch, cocoa powder, salt, baking powder) into a medium bowl and mix until fully combined, set aside.
-To the bowl of your stand mixer add butter, shortening, and confectioners sugar.
-Set on low speed until no dry spots remain, 1 - 2 minutes.
-Once all ingredients are combined, raise mixer speed to medium high, and cream together mixture until pale and fluffy. About 3 minutes. Scrape your bowl thoroughly, and cream for an additional minute on medium high.
-Scrape bowl again, then set speed to low. Add egg whites and extracts.
-Allow to mix on low for 1 minute, then raise speed to medium.
-It will take a couple minutes for your egg whites to incorporate, don’t worry, allow to mix on medium speed until your mixture is fully homogenous and fluffy. About 3 - 4 minutes. Make sure to scrape at least once during those minutes.
-Once fluffy, scrape your bowl, and set speed back to low. Add all of your dry ingredients at once and allow to mix until no dry spots remain.
-Take your dough out of the bowl and wrap tightly in plastic. Place dough in fridge for at least 30 minutes before using. If baking now, preheat oven to 350 f.
-Dough can be made up to a week in advance, stored well wrapped in freezer and allowed to thaw overnight in the fridge before use.
-Roll out your chilled dough:
-Lightly dust your surface, rolling pin, and cookie dough with AP flour. Roll out cookie dough until ⅛” thick — making sure to lift the edges of your dough and re-dust as needed underneath to prevent sticking to your surface.
-Using a round 2” cutter (or any shaped cutter of your choosing!) cut as many rounds as you can. Transfer your cut cookie rounds to a parchment lined sheet, about ½” apart, and place in fridge for 10 - 15 minutes.
-Gather your dough scraps and re-roll until all dough is used, transferring dough to fridge if it is becoming too soft or sticky.
-Remove chilled dough rounds from fridge. Put some granulated sugar in a bowl or dish, about ½ of a cup. You’ll dunk your cookies in this sugar, but you won’t use all of it!
-Take your chilled rounds one by one and place top-down onto your bowl of sugar, pressing the bottoms lightly to adhere the sugar. Place them back on the baking sheet sugar side up.
-Bake at 350 for 10 - 11 minutes, cookies will rise slightly but won’t spread at all.
-Remove from oven and allow to come to room temperature before assembling, about 30 minutes.
-Baked cookies can stay at room temperature, well wrapped, for up to a day before assembly.
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