These cookies remind me of after Eight Mint Thins or the Girl Guide Chocolate Mint Cookies, but with a thicker coating of chocolate.
These cookies have a Christmas feel, they are something special to make only a few times of the year. I’ve tried making them with gluten free flour and they came out beautifully, so if you prefer gluten free, just replace the wheat flour with gluten free flour, cup for cup. My favorite gluten free flour is a brand called Cup4Cup, or make your own.
Makes; about 40 cookies
4 ounces or 1/2 cup of unsalted butter at room temperature
1/2 cup granulated sugar
1/4 cup sifted cocoa powder
1 cup flour
Filling and Coating:
3 cups of powdered sugar
1 teaspoon peppermint extract
About 1 tablespoon plus 2 teaspoons of water
8 ounces of dark chocolate-chopped into small pieces
4 ounces of milk chocolate-chopped into small pieces
1 tablespoon of coconut oil or vegetable oil
1. Cream together the butter and sugar until light and fluffy. Scrape down the bowl, add the egg and continue beating until the egg is incorporated and the mixture lightens in color.
2. Add the cocoa powder to the egg mixture and beat until there are no lumps. Finally, fold through the flour until it is all incorporated. The dough will be very soft.
3. Turn it out onto a piece of baking paper, roll it into a log about 1 1/2 inches thick, and wrap the dough. Place the log into the freezer to chill for at least 30 minutes. Preheat the oven to 350° F (180° C) and line two baking sheets with baking paper.
4. When the dough is finished chilling, take it out of the freezer and slice into pieces just under half an inch thick. You should get about 40 rounds.
5. Place the cookies onto the baking sheets, and bake for 10 minutes. Remove from the oven and leave to cool completely on the baking sheets.
6. Melt the chocolate and the coconut oil together in the microwave in 20 second intervals, stirring well between each until you have a smooth mixture.
7. To make the mint filling, simply stir together the powdered sugar, the peppermint extract, and water. The mixture should be very thick, like the texture of playdough. Use the stand mixture to combine easier.
8. Place a small dollop of melted chocolate on each cookie. Take a scant teaspoon of the mint filling and put it atop each cookie, using your fingers to pat and smooth it down to cover the top but stopping shy of the edge of the cookie. Let sit and dry or coolvfor about 5 minutes so that the mint rounds stick to the cookies.
9. Dip each cookie in the chocolate, just to coat the top of the cookie, leaving the bottom uncoated. Let excess chocolate drip off. Set back onto the cookie sheets and let set. Once they’re set, these should be stored in the fridge, where they’ll keep well for at least a week. They also freeze beautifully for up to a month in an airtight container, and they taste great straight out of the freezer.