Chocolate and mint: one of our favorite flavor combinations, right up there with chocolate and peanut butter. These cookies are fantastic: crisp chocolate-mint cookies coated with both mint-flavored candy coating and melted chocolate. I’m not going to lie to you: these cookies are a bit of a production. The dough requires chilling, then you roll, cut, bake, and cool the cookies. Then you have to dip the cookies twice. And allow them to set. Twice. But the flavor is totally worth it. These are my family’s favorite Christmas cookies. They’re festive, decorative, and totally addictive. And for something that we make once a year – the definition of a special occasion cookie – the extra time is totally worth it. ~Katie
- 1 c. sugar
- 1 c. softened butter
- 1 egg
- 1 T. milk
- 1/2 t. vanilla extract (store-bought or homemade)
- 3 oz. semisweet chocolate, melted and cooled
- 2 1/2 c. flour
- 1/4 t. baking powder (store-bought or homemade)
- 1/4 t. salt
- 16 oz. package Almond Bark (vanilla-flavored candy coating)
- 2 T. shortening, divided
- 1/2 t. peppermint extract
- 4-8 drops green food coloring
- 10 oz. semi-sweet chocolate
- stand mixer with paddle attachment
- rolling pin
- round cookie cutter, about 2″ diameter
- small saucepan
- waxed paper
- baking sheets
Time: 15 minutes to mix dough, 2 hours to chill, 30 minutes to roll and cut dough, 1 hour to dip (divided), 1 hour to set (divided)
Serves: Makes 5 dozen.
Multiplying the recipe: Can easily be doubled.
Double-Dipped Chocolate-Mint Cookies:
In a large bowl, cream the butter and sugar on medium speed. Add the egg, milk, and extract. Mix well. Add the melted chocolate and mix. Reducing the speed to low, add the dry ingredients and mix well. Cover the bowl and place it in the refrigerator for at least 2 hours.
Heat the oven to 350F. Roll dough out thinly (1/8-1/4 inch) and cut into rounds. Place rounds on baking sheet and bake for 10-12 minutes. Remove cookies to wire racks and allow cookies to cool completely.
Melt candy coating and 1 T. shortening in saucepan over low heat, stirring, until smooth. (Or melt in microwave.) Remove from the heat and stir in extract and food coloring. Lay waxed paper over a large area. Dip each cookie halfway in the melted coating and place on waxed paper. (You may need to tip the pan slightly to dip the cookies.) Allow coating to set for 30 minutes.
In saucepan, melt the chocolate and 1 T. shortening over low heat, stirring, until smooth. (Or use microwave.) Remove from heat. Dip each cookie in chocolate, overlapping half of the green coating, and place on waxed paper. Allow coating to set for 30 minutes. Do not store cookies until coating is no longer wet. Store in a cool place.