Vanessa's Mint Chocolate Cookies Recipe
Ingredients
Cookies
- 195g Regenerative All Purpose Flour
- 140g room temp unsalted butter
- 110g Sugar
- 35g Glucose/Corn Syrup
- 1 tbsp milk
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp baking soda
- 27g cocoa powder
Peppermint Filling
- 280g Icing Sugar
- Pinch of salt
- 20g room temp unsalted butter
- 3 tsp peppermint extract
- 20g milk
Buy the flour:
Another great Christmas bake from one of our excellent home bakers! Huge thanks to Vanessa Woods for this delicious Chocolate Mint Cookies recipe! The perfect alternative after-dinner treats, ideal for mint-choc lovers everywhere!
Share Your Xmas Bakes Too!
We’re asking everyone in our baking community to share your favourite Christmas baking recipes with us, for the chance to win some fantastic prizes. Submit yours before the 17th of December 2024 - find out more and enter your great festive bake here now!
- Baker: Vanessa Woods
- IG: @vanessaleighwoods
- Makes: 16 Cookies
- Prep time: 40 min
- Bake time: 10-12 min
- Flours used: Matthews Regenerative All Purpose White Flour
Mint Chocolate Cookies Bake Method:
- In a bowl, cream together butter and sugar until fluffy
- Once fluffy, add in the glucose and vanilla extract and mix until combined
- Once combined, add salt, baking soda, and sift in the cocoa powder and mix well
- Add in the flour and mix until incorporated, then add the milk and mix until a dough forms
- Roll out your dough to a 1-2 cm thickness between a few sheets of parchment and freeze for 30 min
- Meanwhile, to make your filling, combine the butter and icing sugar in a separate bowl
- Once combined, add in the peppermint extract, salt, and milk (it may take a few minutes to form a paste)
- Roll out your filling between two sheets of parchment to about a 1cm thickness and freeze for 20-25 min
- Once your cookie dough is frozen, preheat your oven to 350℉/175℃ and remove the dough from the freezer
- Use a 3 inch circle cutter or any circle cutter of your choice, cut out biscuits and place them on a baking tray
- Bake for 10-12 min and let cool before assembly
- While the biscuits are baking, remove the peppermint filling from the freezer and cut circles using the same circle cutter. If the filling is thawing quickly, place back in the freezer for 5-10 min
- Once the biscuits have cooled, placed your filling in between two biscuits
- Decorate with melted chocolate and crushed peppermint or any garnish of choice! Enjoy!
← Older Post Newer Post →