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Recipe from: makebetterfood Image Credit: Kevin |
Thick
Mint Cookies
“These thick,
delicious cookies are what you would get if you combined a Thin Mint cookie
with an Oreo. They take a bit of effort, but are well worth it.” Kevin
Ingredients
and directions:
2¾ cup flour
1¼ cup Dutch
process cocoa powder
½ teaspoon
sea salt
In a large
bowl, whisk together flour, cocoa powder, and salt. Set aside.
2 cups
powdered sugar
1 cup (2
sticks) butter, softened
½ cup dark
brown sugar
1 tablespoon
vanilla extract
In a large
bowl, mix together powdered sugar, butter, brown sugar, and vanilla extract
with an
electric hand mixer until light and fluffy, about 4 minutes.
2 eggs
Add eggs to
bowl and beat until combined.
Reserved
flour-cocoa mixture
Add half of
reserved flour-cocoa mixture and beat until just combined. Scrape down sides of
bowl with a spatula and repeat with remaining half.
Divide dough
in half and roll in flat discs. Wrap with plastic wrap or parchment paper and
chill in the fridge until cool and dough has stiffened, at least 30 minutes.
Remove dough
from fridge. Preheat oven to 350°F. Line two baking sheets with parchment
paper.
Roll dough
out until a 1/4-inch thick. Cut out cookies with a 2-inch round cutter. Place
on
prepared baking sheets. There should be 48 cut out cookies. When complete,
place baking
sheets in fridge to chill again for 15 minutes.
Bake at 350°F
until cookies are firm to the touch, about 9 minutes. Remove from oven and let
cool for 10 minutes. Transfer cookies to a wire rack to cool completely, about
2 hours.
Mint
Cream Filling:
½ cup (1
stick) butter, softened
1 teaspoon
peppermint extract
In a medium
bowl, use an electric hand mixer to cream butter and peppermint extract until
fluffy,
about 3 minutes.
3 cups
powdered sugar
Add powdered
sugar in 1 cup increments, mixing with electric hand mixer until combined. Beat
until mixture is light and fluffy.
2 drops green
food gel coloring (optional)
If desired,
add a few drop of green food gel coloring to give cream filling a light green
mint
color. Beat well until combined.
Assembly and
Coating
Take one of
the cooled cookies and place 1 tablespoon of cream filling on it. Top with a
second cookie and gently push together until filling comes to edges of cookies.
Reserve
assembled cookie on a baking sheet and repeat with remaining cookies.
There should be 24
sandwich cookies.
2 cups
semi-sweet chocolate chips
½ cup (1
stick) butter
In a double
boiler with simmering water, combine chocolate chips and butter. Stir until
completely melted and smooth. Remove mixture from heat.
Set a wire
rack over parchment paper (and perhaps over your baking sheets). Using two forks
pick up each cookie and gently drop it into the melted chocolate mixture. Using
forks turn
cookie over twice to completely coat in chocolate. Pick up with fork
and let excess chocolate
drip off. Place on wire rack. Repeat with remaining
cookies.
Let cookies rest
until chocolate coating has hardened, about 6 hours. You can help speed up
the
process by placing cookies (still on wire rack) in the fridge to chill.
Store in an
airtight container. Cookies will keep for up to 3 days at room temperature or a
week in the fridge.
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