Around St. Patrick’s Day we always hear about wearing of the green! How about making a cookie that is wearing a bit of the green! Double Chocolate Mint Cookies are simply delicious with chocolate as part of the cookie and topping. Then bite into this cookie for a surprise burst of Mint. Chocolate and Mint are a perfect pairing of flavors. Of course this cookie is great any time of the year, but it has a festive appearance for your Irish celebrations.Jump to Recipe
Chocolate Mint Cookies
Everyone has busy lives juggling a lot of priorities. Often we purchase cookies at the store thinking we do not have time to make them. But as we all know, homemade cookies out of the oven are always the best! The aroma fills the kitchen with anticipation of a delicious treat. You can make this recipe in several stages. Start with making the dough and chilling it over night in the refrigerator. Chilled dough is always easier to make the cookies then room temperature dough. The next day simply bake them and freeze until needed.
The Mint Filling is quick to make and spoon onto each cookie. The amount of peppermint to add to the filling depends upon how strong you prefer the flavor of mint. Start with a conservative amount, taste testing the filling until you obtain the desired flavor. Finish the cookie with melted Chocolate letting it cool either on the countertop or in the refrigerator. With very little time you can serve yummy homemade cookies!
Make Ahead Freezer Friendly Cookies
When freezing baked cookies, it is important to ensure the cookies are completely cooled. Otherwise condensation will occur once they go into the freezer reducing the Quality when thawed. Place the cooled cookies in an airtight freezer friendly container separating them with a layer of parchment paper. When ready to enjoy the cookies, remove from the freezer the night before. The next day make the Mint Filling and finish with a Chocolate drizzle!
Another option is to freeze the dough to bake the cookies at a later date. Most cookie doughs can be frozen up to 3-months but I cannot image not baking them sooner! To prepare the cookie dough for the freezer, line a baking pan with parchment paper. Drop the individual cookies on the baking pan as if you were preparing them for the oven. Place in the freezer until frozen then transfer to a freezer friendly container. When ready to enjoy, place the frozen cookies on a parchment lined baking pan thawing in the refrigerator. As a tip, whenever freezing a make ahead meal, I always label the name of the meal, date, and instructions for thawing and completing the dish. All Recipes has tips on freezing different types of cookie dough.
Double Chocolate Mint CookiesPin Recipe
- Flour sifter
- Mixing bowl and mixer (ie., stand up mixer or hand mixer)
- Medium bowl
- Small bowl
- Cookie sheets
- Cookie cooling rack
- Parchment paper
- Microwave safe bowl
- 3/4 cup Kerrygold Butter softened
- ½ cup Granulated Sugar
- 1 tsp Vanilla
- 1 Egg large
- 1 ½ cups Flour
- ¼ cup Unsweetened Baking Cocoa
- ½ tsp Baking Soda
Mint Filling Ingredients
- 1/4 cup Kerrygold Butter softened
- 1 cup Powdered Sugar
- 1 tbsp Milk
- ½ tsp Peppermint Extract
- Several drops of Green Food Color
- ¼ cup Semisweet Chocolate Chips or any melting chocolate
- In a medium size bowl, sift the dry ingredients.
- In a standup mixer, cream the butter until smooth.
- Mix the sugar into the butter.
- Mix in the vanilla and egg yolk until blended.
- Beat in flour, cocoa, and baking soda.
- Place in refrigerator to chill for an hour or overnight until you can work with the dough.
- Preheat oven to 375°F.
- Line a cookie sheet with parchment paper.
- Shape dough by rounded teaspoonful into 1-inch balls.
- Place balls 1 inch apart on the cookie sheet.
- With index finger or thumb, make a deep indentation in the center of each ball.
- If during baking the indentation flattens out, then using the back of a spoon gently makes the indention.
- Bake 7 to 9 minutes or until set. Let cool for a few minutes then remove from cookie sheet to wire rack.
Mint Filling Preparation
- In small bowl, cream the butter until smooth.
- Add the powdered sugar on low speed until smooth.
- Beat in milk, Peppermint Extract and enough food color for desired color.
- Spoon about 1/2 teaspoon filling into each cookie.
- Place chocolate chips in a microwave safe bowl.
- Microwave about 1 minute or until softened.
- Drizzle chocolate over cookies. Let stand about an hour or until chocolate is set. If needed sooner, place in refrigerator until set.