Double Chocolate Mint Cookies

5 from 3 votes

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. The Chocolate Cookie can be made ahead of time to freeze and then finish when ready to enjoy them!

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Cookies, Dessert, St. Patrick's Day

Cuisine: American

Keyword: Double Chocolate Mint Cookies

Servings: Cookies

Calories: 98kcal

Author: Bernice

Equipment

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

Ingredients

Wet Ingredients

3/4 cup Kerrygold Butter softened
½ cup Granulated Sugar
1 tsp Vanilla
1 Egg large

Dry Ingredients

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

Topping

¼ cup Semisweet Chocolate Chips or any melting chocolate

Instructions

Cookie Preparation

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.

Topping Preparation

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.

Notes

Makes approximately 3 dozen depending upon the size of the cookie. Nutritional facts are an estimate. 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.

Nutrition