“These cookies are delicious! Not only they have a soft mint taste, but the white chocolate dip gives them a special touch”.
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Still happy over here, trying Christmas recipes. It lifts my spirits in the middle of the uncertainty, due to this famous pandemic.
We mustn’t lose encouragement and hope. We can stop, let it all out, cry, but then we must get back up and keep going.
If you don’t have a budget for Christmas gifts, please don’t panic or feel bad. Why don’t you learn an easy cookie or cake recipe and give it as a gift to your loved ones? The gift will be well received because it is made with love. Christmas is all about sharing, but without ending up broke or in massive debt.
These cookies are delicious! Not only they have a soft mint taste, but the white chocolate dip gives them a special touch.
If you want, you can also try these Chocolate cherry cookies, they are spectacular!
IMPORTANT:
These cookies are sweet, chewy and have a very light taste of mint.
The original recipe comes with candy canes on top of the white chocolate. I didn’t have them, so I used sprinkles, which made them less minty. You can use any of them.
My son and I loved this recipe, but my husband thought they were too sweet, so I made them again, this time using ½ cup sugar and ½ cup brown sugar. He loved the taste. The dough comes out cake-like this way. I’m giving you this option in case you want them less sweet. In this case, you’ll get around 25 cookies.
*In both cases, you must flatten the cookies slightly, before baking, otherwise they won’t expand.
INGREDIENTS:
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1 ¼ cups sugar
¾ cup brown sugar
2 large eggs, room temperature
1 ½ tsp vanilla extract
1 ½ tsp mint extract
2 cups white chocolate chopped or white chocolate chips
¼ cup sprinkles or crushed peppermint candy canes
INSTRUCTIONS:
In a bowl, mix together flour, cocoa powder, baking soda and salt.
In other bowl beat butter, sugar and brown sugar until creamy (3 minutes max).
Add eggs, one at a time mixing after each addition, just until combined. Then add the vanilla and mint extract.
Slowly add in flour mixture and mix just until combined.
Cover the dough with plastic film and refrigerate for 30 minutes.
Preheat oven to 350°F (180°C).
Line one, or up to three baking sheets with parchment paper.
Place balls of dough on baking sheets, about 2 inches apart from each other. The measurement I use for these cookies is 1 ½ tablespoons.
Flatten the balls of dough slightly.
Bake for 8 to 9 minutes (it took 8 minutes in my oven). They will look a bit underdone in the middle. Remember, each oven is different, make sure to write down how long it took in yours, for next time.
Let cool for 7 minutes and then carefully transfer them to a cooling rack and let cool completely.
Melt the white chocolate in the microwave on 30-second periods, stirring after each period until melted.
Dip half the cookie into the chocolate, place it on a sheet of parchment paper and immediately cover with sprinkles or crushed candy canes.
Makes about 36 cookies.
Enjoy!
Xoxo,
MJ
*Based on a recipe by Cooking Classy.
Other recipes on my Blog:
My favorite chocolate chip cookie recipe
I love to write about my favorite things: motherhood, storytelling, travel, books, series and pastry recipes! Most of all, I love connecting with people from around the world.
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Me encanta escribir sobre mis temas favoritos: maternidad, narración, viajes, libros, series ¡y recetas de repostería! Sobre todo, me hace feliz conectarme con gente de todo el mundo.