Double Chocolate Minties Double Chocolate Minties

Double Chocolate Minties250 Image by: Double Chocolate Minties250 Author: Canadian Living

These fudgy cookies have a super chocolaty and extremely minty flavour without being overwhelming. Be sure the dough is well chilled before slicing the cookies to help them keep their round shape.

  • Portion size 55 servings
  • Credits : Canadian Living Magazine


Peppermint Ganache:


In large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally, until smooth. Remove from heat. Beat in sugar; beat in eggs, 1 at a time. Whisk together flour, baking powder and salt; stir into chocolate mixture. Refrigerate until firm, about 1 hour.

Roll by rounded 1 tsp into balls; place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets.

Bake in 350ºF (180ºC) oven until firm to the touch and no longer shiny, 8 to 10 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)

Peppermint Ganache: In small saucepan, bring cream just to boil. Remove from heat; stir in chocolate until smooth. Stir in peppermint extract; let cool to room temperature.

Spoon or pipe about 1 tsp of the ganache onto flat side of half of the cookies; sandwich with remaining cookies, pressing lightly to push ganache to edge. Refrigerate on baking sheets until ganache is set, about 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 5 days. Let come to room temperature before serving.)

Nutritional facts Per cookie: about

  • Fibre 1 g
  • Sodium 7 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 109.0
  • Total fat 7 g
  • Potassium 54 mg
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g


  • Iron 6.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 3.0
Share X
Baking & Desserts

Double Chocolate Minties