Chocolate Mint Cookies

Tender chocolate cookies wrapped around a light peppermint filling.



For the Cookies

For the filling


  1. To make the cookies: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Wrap finished dough in plastic wrap or place in sealed contain and refrigerate overnight.
  2. Unwrap dough and roll out 1/8-in thick on parchment paper or reusable parchment paper. Cut shapes with cutter of choice, making sure to leave a gap of at least 1/4 inch (1 cm) between cookies, as they will grow slightly during baking.
  3. Bake at 325° for 9-11 minutes or until edges are set. Place on wire racks to cool.
  4. To make the filling: In a small bowl, combine confectioners’ sugar, butter, milk extract and food coloring (if desired); beat until smooth. Spread icing on half of the cookies; top with remaining cookies.


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