Do you love Thin Mints or Mint Slice biscuits? How about Peppermint Patties or Junior Mints? If you raised your hand, then you will LOVE these Perfectly Peppermint Chocolate Cookies.
With a hint of peppermint essence in the chocolate cookie dough, they are then filled to the brim with chocolate peppermint pieces and topped with chocolate chips. So there is chocolately goodness in every single bite! They are soft, gooey and oh-so-good straight out of the oven. Mint lovers rejoice!
When I was in Texas last month, we were making the drive from Austin to Houston, when we stopped at the gorgeous historic little town known as Lockhart. We were there to eat our hearts out at Blacks – an authentic Texan barbecue joint serving up sumptuous brisket, ribs and sausages.
Just as we were about to enter, I heard someone say to me, ‘Would you like to buy a box of cookies?’ I looked down and there was a sweet little American girl scout! I was so excited to meet her and buy a box of famous girl scout cookies that I had heard so much about. I chose Thin Mints. I wish I could have bought more but as I mentioned to you, my suitcase was already starting to bulge.
It was little experiences like that one, that really made our trip extra special. I loved seeing a different side of America, away from the traditional tourist hangouts. Texas was really fun and I can’t wait to go there again #takemeback.
I am saving the Thin Mints for an upcoming recipe but these cookies remind me so much of their gorgeous chocolate mint flavour. They are really quick to put together and will satisfy those choc mint cravings, I promise!
Perfectly Peppermint Chocolate Cookies
Makes 18 cookies
1/2 cup brown sugar
1/4 cup caster sugar
100 grams (1/4 cup + 3 tablespoons) unsalted butter, room temperature
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon peppermint essence
1 cup plain flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon cornflour (cornstarch)
1 tablespoon milk
3/4 cup firmly packed peppermint chocolate pieces*
Chocolate chips for decorating
Line two baking trays with baking paper. In a large mixing bowl, add the sugars and the butter and beat with an electric mixer until combined. Add the vanilla and egg and beat for a minute or so until smooth. Add the peppermint essence and beat briefly until combined. Sift in the flour, cocoa powder, baking soda and cornflour and stir with a wooden spoon until it forms a soft chocolate dough. If its a little dry, add the tablespoon of milk and then stir in the chocolate peppermint pieces.
Place the dough in the fridge and chill for at least 30 minutes. Preheat the oven to 180 degrees (360 F) and roll balls of the dough until smooth using your hands and pop onto the prepared trays. Place in the oven and bake for approximately 9-10 minutes before transferring to a wire rack to cool. Pop a few chocolate chips on top of each cookie while they are still warm.
*I used Andes peppermint pieces that I picked up in the USA. If these aren’t available to you, just use thin peppermint chocolates chopped up into small pieces.