Anyway, I had most of the day off, so I figured I should do some cooking at home. I haven't been baking too much and I kind of had a craving for something sweet, so I started looking up some cookie recipes. I was thinking about the Brussels cookies from Pepperidge Farm that I used to eat when I was a kid (there were mint Brussels back then), and decided I wanted chocolate mint cookies. No one seems to have any recipes to replicate the Brussels cookies, so a quick google search on chocolate mint cookies took me to Oprah's recipe for her version of the Girl Guide chocolate mint cookies, which I also love. Perfect.
They have a very similar taste to the Girl Guide cookies, but I didn't coat them in chocolate (too lazy), so it's missing a bit of charm. They also spread a lot more than I anticipated, so perhaps next time, I would make the log a little bit smaller, probably more like 1 inch.
Chocolate Mint Cookies
Adapted from this Oprah recipe
Yield: 3 dozen
3/4 cup flour
1/4 cup cocoa powder
5/8 cup sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
3/4 cup butter, cut into small cubes
1 egg yolk
1/2 tsp vanilla
1 tsp peppermint extract
- Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in bowl of food processor or stand mixer. Mix to combine.
- Add butter. Mix until butter is combined. Mixture will not come together.
- Add the egg yolk, vanilla, and peppermint and mix until dough comes together.
- Remove dough from bowl and shape into a 1-inch wide log.
- Wrap in parchment paper and refrigerate for at least 2 hours.
- Preheat oven to 350F.
- Remove dough from refrigerator. Cut into 1/4-inch discs and place on parchment lined baking sheet, about 1 inch apart.
- Bake 8 to 10 minutes or until the cookies are light golden brown at the edges. Cool completely on racks.
- Can also be coated in tempered chocolate.