"Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap." -Barbara Jordan
Christmas eve is tomorrow. Chances are, like me, you are already done baking. Time to get the house cleaned up and ready for family and friends for however your Christmas celebration goes. I promised you one cookie, 3 ways, and then the days got away from me. I was scrambling to get my own baking done, last minute stocking stuffers acquired, grocery shopping completed (4 stores later) and making time for exercise to keep my sanity in check. Perhaps some of you know exactly what I mean. Then woosh, the days are gone! So my best laid plans didn't exactly go as planned. I am still fairly new to blogging and discovering rather quickly that it really takes time to get a blog post prepared and posted. So hats off to all the veteran bloggers out there who put out tons and tons of quality content like clock work. You are my role models! Anyways, onto part 3 of one cookie 3 ways. Maybe you won't get to try it this year, but put it on your "to try next year" list for sure. They are the best part of a fudgy chocolate cookie crossed with a peppermint patty in my book. If you love peppermint and chocolate together, you will really love these!
Mint Patty Cookies
1 recipe Chewy Coca Crinkles (here)
Mint buttercream (see below)
4 ounces fine quality semi-sweet or bitter-sweet chocolate, finely chopped
1 1/2 teaspoons coconut oil
crushed peppermint candy canes
1. Make recipe for Chewy Cocoa Crinkles as directed in original post. After forming dough into mounds with cookie scoop, coat both the bottom and top in granulated sugar. Bake as directed and allow cookies to cool completely.
2. In the meantime , make the mint buttercream. Since you may be splitting one batch into different variations, here is the ratio you will need. Make as little or as much as you think you will need. For every 1 cup of powdered sugar you will need 2 Tablespoons unsalted butter, 1 teaspoon of pure peppermint extract (or to taste) and approximately 1-2 Tablespoons of milk. Combine all ingredients in the bowl of a mixer, and starting on low speed, mix all ingredients to combine. Once powdered sugar is absorbed, increase speed to high and mix until light and fluffy. You want the buttercream to be spreadable, but not too stiff nor too soft that it may run.Taste the buttercream for the peppermint flavor and add little by little, if more is needed, until it suits your taste.
3. On the top side of each cookie, spread about 1 tablespoon or so of mint buttercream into a flat disc as shown below. Repeat with as many cookies as desired.
4. Place cookies in freezer to firm up.
5. Meanwhile gently melt chocolate with coconut oil in a double boiler or in microwave. Stir until completely smooth. Have crushed peppermint candy canes nearby.
6. Holding cookie carefully by the edges, dip buttercream side down into melted chocolate. Gently shake off excess and place on parchment-lined cookie sheet. Sprinkle top of cookie minimally with crushed peppermint candies. Repeat with remaining cookies. Allow chocolate to set up completely.
7. Store cookies in an air-tight container in the refrigerator. Allow to come to room temperature for serving.
Wishing you a very Merry Christmas with joy and sweetness all around.♥
Welcome to my blog! I am a mom to two grown children, former pastry chef, pet mom and creative who is trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I healed a chronic skin condition through the power of plants and now practice a whole foods plant based life-style. I want everyone in the world to be happy and whole, and I think food plays a major part in that. I live in Northern Colorado where I love to cook, play with art supplies, hike, explore spirtual ideas and practices and ride my bike. Thank you for visiting!