These Holiday Mint Chocolate Delights are waiting to impress your holiday guests. Indulgent? Absolutely! How would you treat your guests any other way? If you have an invite to a cookie exchange, these would be perfect! Every bite is a mouthful of decadence!
The recipe for Marvelous Chocolate Mint Cookies was adapted from the Holiday Cookies edition(2010) from America’s Test Kitchen. Instead of bittersweet chocolate, I used semi-sweet baking bar. Salted butter was used in place of unsalted butter so I dropped the salt. Since these disappear quickly each time I make a batch, I doubled the original recipe and consider it one batch for my house. If you can find the Andes Holiday Indulgence Mints, use those. Not only do they have a cute holiday molded figure(that will melt into a puddle like Frosty), but they are a bit larger and give the cookie a larger coating of chocolate lusciousness ! Of the 1 1/4 hour preparation time, an hour of that is chill time. So while you have yourself a cup of hot cocoa, unwrap the mints an listen to Christmas music. Don’t forget to sing along! Fa-la-la-la-la….la-la-la-la!
Start by mixing together all of the dry ingredients in a medium-sized mixing bowl and set it aside. Next, melt the semi-sweet baking bar chocolate along with butter and brown sugar in the microwave. Cook 1 minute and stir. Continue to cook, and stir, at 20 second intervals until all is blended. Allow it to cool, for about 10 minutes before proceeding with the recipe.
Pour chocolate into a large bowl. Once cooled, mix in the eggs until well incorporated. Slowly add flour to chocolate mixture, blending at low speed until well incorporated. Chill dough for about 1 hour.
Using a medium cookie scoop( 1-1/2 T.), I was able to bake 20 per pan placed about 2 inches apart. After baking, place one mint on top of each cookie. Approximately one minute later, they should be melted enough to spread over using an offset spatula. Immediately sprinkle on desired candy decorations before chocolate cools so they set in. Remove from pan to cooling rack and dispose of and replace parchment paper for next pan. The pre-cut parchment paper is perfect for an effortless clean up!
Now if you desire smaller cookies, you may use a small(melon-2 t.)scoop. This doubles the amount of cookies using the medium cookie scoop. These were bakes for about 10 minutes. I melted 10 mints in the microwave for one minute and spread them onto the warm cookies followed by the sprinkles. An alternative to that would be to place one-half of a mint on each cookie when they come out of the oven instead. This would be great if you have little hands to feed or you don’t want your kids to be overloaded with too much chocolate. What’s the fun in that? Aren’t they just the cutest things?
Holiday Mint Chocolate Delights
- December 12, 2016
- 1 hr 15 min Prep
- 10 min Cook
- Easy Difficulty
Ingredients
- 2 1/2 c. all-purpose flour
- 1 t. baking soda
- 12 T. butter (1 1/2 sticks)
- 1 1/2 c. dark brown sugar, packed
- 12 oz. semi-sweet baking chocolate bar
- 2 large eggs
- 54 pieces Andes Indulgence Crème de Menthe Mints but Crème de Menthe Thins which are smaller may be substituted
Directions
- Step 1
- Combine the dry ingredients in a bowl and set aside.
- Step 2
- In a large glass bowl, melt butter, brown sugar and chocolate pieces in microwave. Stir after 1 minute and continue to cook at 15 second intervals until chocolate is melted and blends easily into butter and brown sugar mixture. Allow to cool for about 10 minutes.
- Step 3
- In a large bowl, whisk egg into cooled chocolate mixture.
- Step 4
- Slowly mix in flour using low speed just until combined.
- Step 5
- Refrigerate for 1 hour.
- Step 6
- Preheat oven to 350 degrees.
- Step 7
- Using a medium cookie scoop(1 1/2 T.), drop dough onto parchment paper about 2 inches apart.
- Step 8
- Bake about 10 to 12 minutes.
- Step 9
- Upon removal from oven, place 1 mint on top of each hot cookie. After about 1 minute, swirl the melted mint over the top of the cookie. Sprinkle with Christmas candy decorations, if desired.
