Chocolate Mint Surprise Cookies

Chocolate Mint Surprise Cookies IMAGE Image by: Chocolate Mint Surprise Cookies IMAGE Author: Canadian Living

One cookie is just fine, but a cookie within a cookie is so much better! Tucked inside each of these tender chocolate goodies is a cool peppermint candy cane dough which makes every bite an absolute delight.

  • Portion size 26 servings
  • Credits : Canadian Living: Holiday Baking 2014

Ingredients

  • 1 cup butter softened
  • 2/3 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cups cocoa powder
  • 85 g dark chocolate melted
Mint Dough:
  • 1/4 cup butter softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • 2/3 cups all-purpose flour
  • 3 tablespoons crushed candy cane pieces
  • pinch salt

Method

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; sift in cocoa powder. Stir into butter mixture just until combined. Set aside.

Mint Dough: In bowl, beat butter with sugar until fluffy; beat in milk and peppermint extract. In separate bowl, whisk together flour, candy cane pieces and salt. Stir into butter mixture just until combined.

From chocolate dough, roll out 2 balls, 1 tbsp each; working with 1 ball at a time, flatten between palms of hands to 1/4-inch (5 mm) thick discs. Set aside.

Roll rounded 1 tsp mint dough into ball; place over centre of 1 chocolate disc. Top with second chocolate disc, pressing chocolate dough around mint dough to cover. Flatten slightly; pinch edge to seal and form about 2-inch (5 cm) disc. Repeat with remaining chocolate dough and mint dough. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. (Make-ahead: Freeze on sheets until firm, about 1 hour. Freeze in airtight containers for up to 1 month. Thaw on parchment paper– lined baking sheets for 20 minutes before continuing with recipe.)

Bake, 1 sheet at a time, in 350?F (180?C) oven until no longer shiny, about 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. Drizzle with melted chocolate; refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 94 mg
  • Sugars 8 g
  • Protein 3 g
  • Calories 174.0
  • Total fat 11 g
  • Potassium 91 mg
  • Cholesterol 30 mg
  • Saturated fat 6 g
  • Total carbohydrate 19 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Mint Surprise Cookies

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