I love York Peppermint Patties. I love the dark chocolate and mint Three Musketeers bars too. I love Junior Mints! Can you tell by now that I love chocolate and mint? Now don’t get me wrong, it’s not my favorite candy combo…not by far but when I get a hankering for it, whew it sure hits the spot.
One day I was thinking, mmmmmm, it would be nice to make cookies with the chocolate and mint flavor. I let it stew for a long time. Then one weekend I would get the cookie cutters out…and they would sit. Then I’d pack them away. Then another weekend would come, out come the cookie cutters…sit…go back. Today I broke that cycle. I made the cookies! It could appear to be a bit time-consuming because of the two separate recipes but time is on your side in every way.
I made the shortbread and while it was chilling I made the mint topping. You can make the mint topping days ahead if you’d like and then assemble everything once the cookies are baked. The options are endless for these cookies as you can change the taste to whatever combo you would like. I think I’m going to try a ginger/lemon combo next. You could do almond, mocha, lemon…whew…whatever you like. Change the shortbread flavor and use a different topping (or filling as I did make sandwich cookies too).
Ok, so I started out with a basic chocolate shortbread recipe, easy enough. But for some reason I wanted to go with something entirely different as far as the topping/filling part. You know what I used? I used a butter mint candy recipe LOL! I wanted something that was going to melt in my mouth, something that I could cut into shapes and something that would dry and hold its shape but yet remain creamy. I thought, butter mint candy! I didn’t want to use fondant or royal icing as I knew neither were going to give me the end result I was looking for.
I may be a little vague in my directions because you can cut the cookies into whatever size and thickness you’d like. The same with the butter mint. Now that I’ve made the cookies I see that I could have rolled the butter mint much thinner but for a first try, I’m happy.
Chocolate Shortbread Cookies
1 cup unsalted butter softened
3/4 cup of sugar
1/2 teaspoon of vanilla extract
2 Tablespoons of cornstarch
1 3/4 cups all purpose flour
1/2 cup of cocoa powder
1/4 teaspoon salt
Sift the cornstarch, flour, cocoa and salt in a bowl. Beat the butter and sugar until light, pale and fluffy. Add the dry ingredients until thoroughly combined and pulls from the side of the mixer bowl. (Or you may remove the dough after the dry ingredients are mixed in and transfer to a floured board and knead until it is a smooth ball.) My mixer was doing such a great job I left it in the bowl and continued to mix on low until I noticed it pulling from the sides of the bowl and it was very smooth and soft. I’m not big on kneading!
At this point you may begin to prep the dough for cutting by putting a piece of parchment paper on your cookie sheet. Place the dough on the paper and place another sheet of parchment paper on top. Use your rolling pin to roll the dough to your desired thickness. I rolled my dough to 1/4 inch thickness. Prick the dough with a fork because shortbread puffs up as it bakes. The holes will help allow the steam to escape and prevent puffing.
Place the cookie sheet with the dough in the refrigerator for 30 minutes to chill. No need to keep the additional parchment sheet on top.
In the meantime you can make your butter mint while the dough chills. Recipe to follow.
Remove the chilled dough from the refrigerator and cut into desired shapes. The scraps of dough may be rerolled and cut but I would suggest rerolling once. I usually make “sample snack” cookies with the scraps after the second rolling. I basically piece the scraps together and bake one cookie that I can tear into lol.
Depending upon the size and thickness of your cookies, they could bake anywhere from 12 to 20 minutes. WATCH them after 12 minutes. Watch that the edges aren’t getting too brown. With chocolate it’s hard to tell sometimes if they are done but if you arent careful you can go from not done to burnt in a matter of minutes. You will smell the cookies baking, the chocolate will fill the air. That is a good indicator that they are nearing the finish line. Smaller cookies will take less time so be sure to watch.
Once you determine it’s time to remove the cookies from the oven, allow them to cool on the cookie sheet for 10 minutes and then transfer to a cooling rack.
At this point I started placing my butter mints onto the cookies. The cookies were warm enough to help the butter mints adhere. Now, when it came to decorating the cookies. I had butter mint dough left over. I placed about a teaspoon of milk in a bowl and added a chunk of the butter mint and placed in the microwave for 15 seconds. I stirred the mixture until it became smooth and I continued to add chunks of butter mint until I achieved the consistency I wanted. I wanted a piping consistency similar to royal icing, not quite flooding consistency but a little thicker. You’ll know what you want if you choose to decorate your cookies.
Then after decorating I got tired so the remaining cookies I simply turned into sandwich cookies. I guess if you wanted to do that all along, that is just another option. See what I mean? You could do so much with this recipe with so many tweaking options!
Yeah I got tired and made sandwich cookies instead.
So I hope that this recipe really just serves as a foundation. Use your imagination and don’t be afraid to be creative! I’d love to hear and SEE what YOU did!
Butter Mint
4 1/2 to 5 cups of powdered sugar
1 stick of unsalted butter, softened
1 tablespoon + 2 teaspoons of cream, milk or half and half
1 teaspoon of corn syrup
Flavoring
In a mixer with a paddle attachment, mix 4 1/2 cups of sugar, butter, cream and corn syrup and mix until combined. Mix on high speed for 3-5 minutes until everything is thoroughly combined. You should be able to roll a piece of the dough between your fngers and it should be like a soft ball, not sticky. Beat in the flavoring until desired flavor is achieved. If you intend to use coloring it may be added now for one color. If you will have more than one color you may divide the dough and tint each portion the colors of your choice.
Now you will need to knead the butter mint. At this point remove the mint mixture from the bowl and knead until smooth. If it’s sticky add additional powdered sugar and work it in. If you are adding colors you may add it in at this point as well.
Place a piece of parchment paper on the work table or counter and sprinkle with a bit of powdered sugar. Place the butter mint on the paper. Place another piece of parchment paper on top of the butter mint. Use your rolling pin and roll the mint out to 1/8 thickness (or thicker if you’d prefer). Use your cutters to cut the mint into the shapes and sizes you prefer.
Using a spatula or a small offset spatula, carefully transfer the cutouts to a piece of parchment paper and allow to air-dry until you are ready to use them (right away as I did or either let them air-dry overnight).