By Lyndsay of Coco Cake
These rascal-ish cookies are very simple to prepare and holiday-ish in flavour - peppermint = holiday, right? These cookies have a rich, fudgy consistency and are best eaten with a tall frosty glass of milk or hot tea. Or, bag these up in some sort of cute packaging and present as a holiday gift to a loved one, or co-worker! Cookies make a delightful homemade present! I love the contrast of the dark chocolate cookie with the milk chocolate middle, with that fudgy minty-ness. Quit asking people to choose which they like better! Dark? Milk? Why not both, in one cookie!?
CHOCOMINT COOKIES WITH MILK CHOCOLATE MIDDLES
Ingredients:
1 cup of unsalted butter, room temperature
1 3/4 cups of granulated sugar
2 eggs, room temperature
1 teaspoon of pure peppermint extract
1 3/4 cups of all purpose flour
1 1/4 cup Dutch process cocoa powder
3/4 teaspoon of salt
2 bars of nice fancy milk chocolate (or Lindt milk chocolate chunks - I used Lindt Piccoli "Extra Au Lait" couverture chocolate, but that might be too crazy fancy to find. Plus, how many names can one milk chocolate have? Piccoli, AND Extra Au Lait? AND couverture? seems crazy).
Make it!
Preheat oven to 350 degrees. Cover two baking sheets with parchment paper (if so desired). Makes 2 dozen cookies.
1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy, like an angel's soft, cloudy bed!
2. Add the eggs one at a time until incorporated.
3. Add pure peppermint extract to combine.
4. In a medium bowl, sift the dry ingredients to combine.
5. Slowly add the dry ingredients to the butter mixture until combined.
6. Using a small ice cream scoop or your clean bare hands, dole out 1 inch balls onto parchment-paper covered baking sheets, a dozen per sheet.
7. Break up your chocolate bars into nice little squares. Place a square in the middle of each ball and push down with your finger.
8. Bake at 350 degrees for 10-12 minutes, depending on how hot your oven gets! Turn the pans once halfway through. Leave to cool on baking sheets for 10 minutes before transferring to cooling racks (or your mouth).
Rammerjammer these into your mouth (or daintily nibble away on one like a little cheese mouse) and enjoy!
'Til next time,
xo Lyndsay
These rascal-ish cookies are very simple to prepare and holiday-ish in flavour - peppermint = holiday, right? These cookies have a rich, fudgy consistency and are best eaten with a tall frosty glass of milk or hot tea. Or, bag these up in some sort of cute packaging and present as a holiday gift to a loved one, or co-worker! Cookies make a delightful homemade present! I love the contrast of the dark chocolate cookie with the milk chocolate middle, with that fudgy minty-ness. Quit asking people to choose which they like better! Dark? Milk? Why not both, in one cookie!?
CHOCOMINT COOKIES WITH MILK CHOCOLATE MIDDLES
Ingredients:
1 cup of unsalted butter, room temperature
1 3/4 cups of granulated sugar
2 eggs, room temperature
1 teaspoon of pure peppermint extract
1 3/4 cups of all purpose flour
1 1/4 cup Dutch process cocoa powder
3/4 teaspoon of salt
2 bars of nice fancy milk chocolate (or Lindt milk chocolate chunks - I used Lindt Piccoli "Extra Au Lait" couverture chocolate, but that might be too crazy fancy to find. Plus, how many names can one milk chocolate have? Piccoli, AND Extra Au Lait? AND couverture? seems crazy).
Make it!
Preheat oven to 350 degrees. Cover two baking sheets with parchment paper (if so desired). Makes 2 dozen cookies.
1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy, like an angel's soft, cloudy bed!
2. Add the eggs one at a time until incorporated.
3. Add pure peppermint extract to combine.
4. In a medium bowl, sift the dry ingredients to combine.
5. Slowly add the dry ingredients to the butter mixture until combined.
6. Using a small ice cream scoop or your clean bare hands, dole out 1 inch balls onto parchment-paper covered baking sheets, a dozen per sheet.
7. Break up your chocolate bars into nice little squares. Place a square in the middle of each ball and push down with your finger.
8. Bake at 350 degrees for 10-12 minutes, depending on how hot your oven gets! Turn the pans once halfway through. Leave to cool on baking sheets for 10 minutes before transferring to cooling racks (or your mouth).
Rammerjammer these into your mouth (or daintily nibble away on one like a little cheese mouse) and enjoy! 'Til next time,
xo Lyndsay
16 comments:
These sound great! But, where does the peppermint come in?
Hehe! Thanks Alexandra - we fixed that! : )
Whoops... thanks Alexandra for pointing that out so quickly! I write "pure vanilla extract" so much, I did it reflexively!!! ^__^
However, for any chocolate-mint haters out there, to make these non-minty - simply swap peppermint extract for pure vanilla!!
xo Lyndsay
ohhhhh! these look great!
Those sound crazy good!
the cookies--yum. the title of the post equally as good.
Wow, these look yum-tastic! A new recipe to satisfy my sweet tooth, woop!
Lyndsay, let's do a cookie swap! These look soooo good.
I love minty things, especially during the winter! Must. Bake. Now!!
They look delicious, definitely making these soon.
@Hannah, thank you!!
@Lady Grey, thanks!
@LR - thank you!
@Tugba - yay, hope you like the recipe!
@Janis - LOVE that idea! i always do baking for gifts, would love to swap!!
@Jeannette - yay!
@Julia - thank you!! They are super easy and yummy!
I made this recipe tonight -- superbe! They are the perfect christmas cookie for foodies and serious chocoholics!
I would recommend doing a hand roll of the dough to make them prettier for gift, but the scoop works fine for more rustic style cookies. The ones you plan on eating up before the family gets home! :D
@adele, so glad you liked it! just curious, do you mean rolling out the dough and using cutters? thanks for the comment! happy holidays! ^__^
@lyndsay, I initially made little balls with a mini ice cream scoop from the batter in the bowl, but then I found picking little clumps and handrolling them made them prettier -- like the ones in the pictures above. Scooping them onto the parchment with the ice cream scoop made them a little more rough around the edges. :)
@adele! ahh, i get it now! great!! thanks! ^__^
These cookies look wonderful!
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