I’ve been on a bit of a mint kick lately. So when the opportunity arose to make chocolate mint cookies topped with pretty chocolate drizzles, who was I to argue? These cookies are small, they’re cute and quite yummy too. They are about the size of a half dollar, making them more of a button cookie, perfect for popping some chocolatey mint goodness into your mouth!
When I came across these cookies, I was busy browsing around Renee’s site, Flamingo Musings, trying to find something for my Secret Recipe Club assignment for this month. While I ultimately decided to make the chocolate mint cookies, I had several others I was tossing around, such as these Hazelnut Shortbread Sticks or these Hazelnut-Butter Cookies with Mini Chocolate Chips. Both of these looked and sounded great, but to avoid the nut-haters, I stuck with the chocolate mint instead.
Mine are a little different than Renee’s. The ingredients are the same, but I think the difference between ours is that my cocoa must have been lightly packed, causing my dough to be much more manageable that Renee described in her post. She stated that the dough was extremely sticky, requiring refrigeration before handling and baking. Her version is rolled into a log, chilled, then sliced. My dough was easier to handle and didn’t require that added step, so I skipped the log method as well. Instead, I opted for a cookie scoop, rolled them into smooth balls, then flattened them with a flat bottomed drinking glass. The result was a soft, cakey cookie with just the right amount of bittersweet drizzle. Lovely! Thanks for the great recipe Renee!
Chocolate Mint Cookies
You will need:
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder, gently packed
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar gradually. Add egg and beat until blended. Add dry ingredients and beat just until blended.
Preheat to 350°F. Line 2 baking sheets with parchment paper. Use a cookie scoop to get uniform balls of dough. Place rounds on prepared baking sheets, spacing 1 inch apart. They don’t expand much, so you can fit quite a few on one sheet.
Roll balls to smooth then flatten with a flat bottomed drinking glass dipped in water.
Bake cookies until tops and edges are dry to touch, about 13 minutes. Transfer baking sheets with cookies to racks; cool completely.
Scoot cookies together so they are all lined up and touching. Place a piece of waxed paper under the cooling rack to catch chocolate drips.
Line a jar or drinking glass with a zipper to sandwich bag. Melt chocolate in microwave and stir until smooth.
Add chocolate to bag then remove from jar. Squeeze out all the air and snip a corner of the bag off with scissors.
Use your piping bag to drizzle all the cookies back and forth in one direction, and then repeat in the other direction to get a criss-cross effect. Let chocolate harden. Place cookies in the refrigerator to speed this process.