What we’re baking for the holiday cookie exchange: chocolate mint christmas butter cookies, with a recipe from the Wisconsin Milk Marketing Board.
We know that other food writers will be pushing the envelope, trying to make the most memorable cookies to present in our annual cookie exchange.
But we love chocolate mint cookies, and it’s our annual occasion to indulge in them.
Far beyond Girl Scout Thin Mint Cookies, this recipe, made with real butter and peppermint extract and top-quality cocoa and chocolate, makes the real deal.
In addition to the round shape in the photo, here’s a version made with a Christmas tree cookie cutter.
Servings: 3 dozen cookies
For The Cookies
1. In a large bowl, beat butter and confectioners sugar with an electric mixer until light and fluffy. Stir in peppermint extract, followed by salt and cocoa powder. Blend. Add flour and mix to incorporate.
2. Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
3. Preheat the oven to 350°F. Remove chilled dough, place discs between two sheets of parchment; roll out to 1/8-inch thick. Cut the desired shapes and place them on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to a wire rack to cool completely.
For The Chocolate Coating
1. Place chocolate in a large microwave-safe dish. Microwave for 30 seconds on high, stir, and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.
2. To frost cookies, place one cookie on the slotted spatula, carefully dip into the chocolate, coating completely; lift the cookie out. Hold the cookie on the spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack to let the chocolate set. Repeat with remaining cookies.
3. Sprinkle with decorations, or dip, before the coating dries. Place coated cookies in the freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.
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