Chocolate Mint Cookies

Chocolate Mint Cookies

I’ve been having a lot of fun the past week with baking up a whole bunch of goodies for you. First up are these amazing Chocolate Mint Cookies. These cookies are very easy to put together. But you will need to plan to make these ahead of time since the dough will need to be refrigerated before you bake them. What I ended up doing was making the dough the night before I wanted to bake them and it worked out great. How these cookies get their mint flavor, is by placing an Andes chocolate mint on top of the cookie as soon as they come out of the oven. The heat coming from the cookie will soften the mint and will easily spread over the top. Let me just say, these will knock your socks off! They are sooo good. Happy Holiday Baking!

Chocolate Mint Cookies:

  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tbs (3/4 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 6 oz bittersweet chocolate, chopped
  • 1 large egg
  • 36 pieces Andes chocolate mints, unwrapped

To Make Dough Ahead of time:

  1. Combine flour, baking soda, and salt in a medium bowl. Melt butter and brown sugar in a medium saucepan over low heat. Add bittersweet chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes.
  2. With electric mixer on medium speed, beat the egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour or overnight.

Baking cookies:

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Roll 2 tsp dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookies and transfer to rack to cool completely, about 30 minutes. Store cookies in airtight container at room temp for up to 1 week.

Source: Americas Test Kitchen Holiday Cookies 2010

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