My mom, sister, and my sister’s boyfriend David came over on Saturday to do some baking. They chose a number of tasty treats and then we spent all day making them. It was a long day, but a lot of fun. And I got to try a few different recipes, which is always fun!
This recipe came from my Bon Appetit Cookbook. The finished cookies taste a lot like Mint Milano cookies, which is a good thing. The cookie itself is light and airy, with a soft crunch. We piped the cookies, as the recipe suggests, though I’ve read in other places now that other people just roll them into balls and flatten them to get round cookies. Seems like that would probably work. The ganache we ended up with was a bit thin. Not sure if it’s because we didn’t use as high-quality chocolate as the recipe suggests, or if something else went wrong. We ended up with a thin layer of the ganache, and then because it was so sticky, we just drizzled chocolate over the bottoms, instead of trying to dip the cookies. The instructions below are for the correct method, which I think would turn out prettier than ours. The good news is the cookies tasted fantastic—we didn’t mess that part up!
Chocolate Mint Meltaway Cookies
Adapted from The Bon Apetit Cookbook
- 1 cup unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup powdered sugar, plus 2 tablespoons
- 2 cups all-purpose flour
For Ganache Filling
- 1/4 cup whipping cream, plus 2 tablespoons
- 2 tablespoons unsalted butter
- 9 ounces imported white chocolate, chopped (such as Lindt)
- 1/4 teaspoon peppermint extract
For Chocolate Coating
- 9 ounces semisweet chocolate, chopped (we used chips)
- 1 tablespoon vegetable shortening
1. Preheat oven to 350°F Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Place the dough into a piping bag fitted with large star tip. Pipe into two inch ovals onto prepared cookie sheets. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
2. Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
3. Line two cookie sheets with foil. Using a small metal icing spatula, spread 1 teaspoon ganache over the flat side of each cookie. Arrange ganache side up on foil-lined cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
4. For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
5. Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil.
(Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.).