Crispy chocolate mint cookies with chopped layered mint chocolate candies.
Do you ever have that? You first see a recipe and hardly even take notice – it just doesn’t interest you – and some time later (even years later) you see that recipe again and get absolutely excited about it.
This is what happened to me and these chocolate mint cookies. The recipe is from the 2009 issue of Better Homes and Gardens Christmas Cookies magazine.
Back then I didn’t even like mint chocolate or anything mint flavored aside from tooth paste and chewing gum. It wasn’t until I got married and my husband introduced me to Andes mint that I got over my very selective mint liking.
So when I recently uncovered this magazine again, this was the first recipe that caught my eye and I couldn’t wait to bake these cookies – although Christmas is still a while away.
And they certainly didn’t disappoint.
I made a few changes to the original recipe. Instead of shortening I used coconut oil simply because it has become my baking fat of choice and because it works really well as a shortening substitute.
I also noticed that using a lined cookie sheet prevents the cookie’s edges turning too crispy. The recipe calls the for dough to be chilled and then rolled into balls before baking. I ran out of time after the first sheet was done baking, so I returned the remaining cookie dough balls to the fridge.
The cookies that were chilled again after being rolled into balls came out with the same nice and crispy cookie outside but their interiors were chewier. I am a lover of contrast and really preferred them this way.
So make these cookies now or save/pin the recipe for later to make them as part of your Christmas baking.
- 2 ounces chopped layered chocolate mints (about ⅓ cup)
- 3 tablespoons coconut oil (or shortening)
- ½ cup sugar
- ¼ baking powder
- pinch of salt
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cups all-purpose flour
- chopped layered chocolate mints for sprinkling
- Melt 2 ounces chopped chocolate mints in the stove top in a heavy saucepan or in the microwave until smooth. Let cool for 5 minutes.
- In the bowl of your electric mixer beat the coconut oil (or shortening) for 30 seconds. Add the sugar, baking powder and salt and continue beating until combined.
- Beat in the cooled chocolate, egg and vanilla extract. Add the flour and either stir in with a wooden spoon or with the mixer. Cover the bowl and refrigerate the dough for about 3 hours. (If you have time, roll the dough into balls after 1 hour of chilling and continue chilling for 1 more hour. This way the cookies come out with chewier centers.)
- Preheat the oven to 350 F and roll the dough into about 18 balls (1 tablespoon of dough per ball).
- Place dough balls 2 inches apart on a lined cookie sheet. Bake for about 10 minutes. Take out from the oven, sprinkle a few chopped chocolate candy pieces on each cookie and bake for 1 additional minute. Cool on wire rack.
- Store the cookies in an airtight container for 2 days or freeze for later.
Recipe adapted from 2009 issue of Better Homes and Gardens Christmas Cookies magazine