Chocolate Covered Chocolate Mint Cookies

Chocolate Covered Chocolate Mint Cookies are crunchy, chocolaty, minty wafers dipped in creamy chocolate. An extra drizzle of chocolate on top and a few colorful sprinkles, make these cookies a festive treat for any occasion.

 Chocolate Covered Chocolate Mint Cookies make everyone think of Girl Scout cookies. I’ve eaten my share (possibly more) of Girl Scout cookies over the years, partially due to my many years of active involvement with the Girl Scouts.

 First, I was a Girl Scout myself. I was a Brownie (complete with little brown uniform and beanie) and a Junior Scout (with a green uniform and very few badges on my sash). I missed being a Cadet when my family moved to Europe during my junior high years, but I was a Senior Scout (no uniform, thank goodness) in high school once we returned.

All of those years, we did lots of service projects and sold lots of Girl Scout cookies. For many years, my mother was the cookie chairwoman for my troop and my sisters’, which meant we had dozens of cookie cartons available for purchase (and snacking) right in our living room.  Then, when I was an elementary teacher, it was only fair that I bought a box of Girl Scout cookies from each student who asked.

When my daughter started scouting, I was the Brownie leader and my preschooler son tagged along as an “honorary scout”. My daughter sold hundreds of boxes of Girl Scout cookies.

My son, trying to be helpful, once added an unknown number of tally marks all over her sales form, to “help her sell more cookies”. There was no way to tell which marks were his and which indicated actual orders.

We ate extra Girl Scout cookies that year. Now, my daughter is a teacher. She orders from each little cookie saleswoman, resulting in cookie overload. Luckily, Girl Scout cookies are a huge hit in my military care packages.

What’s your favorite Girl Scout cookie flavor? To be honest, my favorite has always been the Do-si-do Peanut Butter Sandwich.

However, my husband and son (and most of my adopted deployed service members) are big fans of the most popular Girl Scout cookie, the chocolate mint. These Chocolate Covered Chocolate Mint Cookies are very similar to the Girl Scout Cookie version. They are a crunchy cookie completely covered in chocolate.

I used compound melting chocolate  for a lustrous coating that stays pretty for weeks. With this recipe you can enjoy Chocolate Covered Chocolate Mint cookies year round and add home baked love to the batter.

Making Chocolate Covered Chocolate Mint Cookies takes a few steps, but they are easy. The ingredients stir together with a spoon. No mixer is needed.

The dough is formed into a log for slice-and-bake ease. No rolling and cutting out. Once the cookies are baked and cooled, they are dipped in melted chocolate.

Adding a chocolate drizzle on top dresses up the cookies. Adding sprinkles in holiday colors makes these cookies ready to party. With St. Patrick’s Day around the corner and Easter soon to follow, think of the sprinkle opportunities!

No need to worry when your Girl Scout cookie stash runs low. Bake homemade Chocolate Covered Chocolate Mint Cookies all year.

MORE CRUNCHY COOKIES

Crunchy Lemon Poppyseed Cookies

Crunchy Chocolate Mint Sandwich Cookies

Malted Milk Brownie Bark

Oatmeal Shortbread Cookies

Print

Chocolate Covered Chocolate Mint Cookies

Adapted from CSugar.com

Makes 40 -50 cookies

Author Wendy Sondov

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup cocoa powder I use Whole Foods 365 brand, fair trade cocoa
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon peppermint extract
• 3 cups melting chocolate

Directions

1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking soda, salt and cocoa powder. Set aside.
3. In a large mixing bowl, melt the butter in the microwave. Stir in sugar until combined.
4. Stir in egg and peppermint extract.
5. Add the Flour mixture, and mix until incorporated.
6. Turn dough out onto a piece of plastic wrap. Form a log 2 inches in diameter.(If the dough is too soft to form, freeze it for about 30 minutes. Then form the log.) Roll up the dough log in the plastic wrap and chill in the freezer for about 1 hour or until firm.
7. Remove dough roll from the freezer. Unwrap and slice into 1/8” - ¼”slices. Place cookie slices 2-inches apart on prepared baking sheets.
8. Bake 8-10 minutes. Remove from the oven and allow the cookies to remain on the baking sheet for a few minutes. Then cool completely on a wire rack.
9. TO CHOCOLATE COAT: Use wax paper to line a baking sheet that fits in your refrigerator. Melt chocolate in a bowl in the microwave at 50% power for 1 ½ minutes. Stir and return to the microwave for 10 second intervals, stirring after each interval, until completely melted.
10. With the flat surface of a fork, lower a cookie into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on the prepared baking sheet.
11. After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.
12. TO CHOCOLATE COAT: Use wax paper to line a baking sheet that fits in your refrigerator. Melt chocolate in a bowl in the microwave at 50% power for 1 ½ minutes. Stir and return to the microwave for 10 second intervals, stirring after each interval, until completely melted.
13. With the flat surface of a fork, lower a cookie into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on the prepared baking sheet.
14. After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.
15. TO ADD DECORATIVE CHOCOLATE DRIZZLE: Place all of the chocolate coated cookies on a wax paper lined baking sheet. Pour left over melted chocolate into a small zip lock bag. Cut off a tiny bit of one corner of the bag and pipe the chocolate over the cookies. If using nonpareil sprinkles, add immediately. Refrigerate for about 3 minutes to set the chocolate drizzle.
16. Store Chocolate Mint Cookies at room temperature in an airtight container for up to 2 weeks.

Packing Tips

Chocolate coated cookies should only be during cool weather. Wrap a stack of 4-6 cookies in plastic wrap. Place the wrapped bundles in a column in a freezer weight ziplock bag. Ensure that as much air as possible is out of the bag before sealing.

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