The second I saw these cookies on How Sweet Eats, I knew I had to make them immediately. That says a lot. I generally avoid cookies that need extra steps like frosting and a ganache drizzle. I like my cookies simple. Make some dough, scoop it onto the cookie sheet, bake, enjoy. But these were worth the effort.
Chocolate and mint is one of my favorite combinations, so of course Rich isn’t really a big fan of it. Luckily for me, we were headed to a housewarming party and they seemed like the perfect treat to bring along. (I also made these cannoli cupcakes which were quite tasty)
These cookies are delicious. The cookie itself was super chocolate-y and rich and stayed soft for days. The peppermint filling is extremely minty, in the best way possible. I wish they had slightly more frosting per cookie – the peppermint flavor got a little lost among all that chocolate. Maybe in the future, I can frost some of the cookies for myself and leave some plain for Rich. Talk about a win-win.
Note to self: leave Hamilton outside during future photo shoots.
Peppermint Pattie Cookies
From How Sweet Eats
1 2/3 cups flour
1/2 cup cocoa powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup dark chocolate chips
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract
3.5 ounces dark chocolate, chopped
2.5 tablespoons heavy cream
- Preheat oven to 350 degrees F
- Mix the flour, cocoa, salt, and baking soda in a small bowl and set aside
- In a large bowl, mix the cooled butter, sugar, and brown sugar until combined.
- Add the egg, egg yolk, and vanilla and stir until mixed
- Gradually add in the dry ingredients and mix until dough forms – you might need to use your hands at some point to get the dough to come together
- Fold in the chocolate chunks
- Scoop dough into 1 to 1 1/2 inch balls and place on a baking sheet lined with a silpat or parchment paper, leaving about 2 inches around each cookie for dough to spread
- Bake for 8-10 minutes
- Let cool completely. Seriously. I had to let mine cool overnight. You want to make sure that the chocolate chips in the cookies are completely solid again before you start spreading the peppermint cream
- To make the peppermint cream, add powdered sugar, butter, milk, vegetable oil, vanilla, and peppermint extract to the bowl of an electric mixer and beat until smooth and creamy
- Spread peppermint cream over the top of each cookie
- To make the ganache, add chopped chocolate to a bowl. Heat cream and pour it over chopped chocolate. Stir until chocolate is completely melted.
- To make the drizzle, add chocolate ganache to a pastry bag or ziplock bag, snip off a corner, and start drizzling. Make sure you have some wax or parchment paper below the cooling racks to catch the extra chocolate and keep your clean-up simple.