The deep dark chocolate-y cookies actually have some melted Andes chocolates in the batter to give them a delicious (and not over-powering) minty taste! These cookies actually have a minty flavor that reminds me of Girl Scout Thin Mints....which is a great thing!
After you get the dough together, you're going to need to refrigerate it so that it firms up a bit. When you get the dough out of the refrigerator to get ready to bake, the dough has the consistency of chocolate truffles......I was very curious how it would bake up, because it was very unlike any cookie dough I had used before. After rolling it in some sanding sugar and baking (watching very closely and taking them out at the first sign of cracking), I had my answer.....they are fantastic! Even before adding the white chocolate mint ganache filling they were delicious.......amazingly tender and a lovely chocolate-mint combination.
Because I was so fond of the cookies before I even put together the filling......I cut back a little on the peppermint extract that gets added to the white chocolate ganache. The recipe calls for 1/2 teaspoon......I think I ended up using about 1/4 teaspoon, so that you could taste the mint, but it was not crazy overpowering. I loved how it came out!
Check out Random Acts of Food for the recipe.....and check out Club Baked for all of the other bakers' results....and Enjoy!!
This post is linked to:
Monday, Mmmmm......Dessert
These Chicks Cooked
Cast Party Wednesday
Full Plate Thursday
Turning the Table Thursday
Sweet Treats Thursday
Show Off Your Stuff
Fresh Food Friday
Fat Camp Friday
Friday Food
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Your cookies look great Kristen - just like the photo in the book! I agree these were wonderful before I even filled them!
ReplyDeleteI agree - I loved these cookies. Very tender and Thin-Mintish!
ReplyDeleteGreat looking cookies!
ReplyDeleteYour cookies look perfect! We enjoyed these too! A fun summer cookie.
ReplyDeleteI can't wait to try these cookies. I've been too busy to bake with the club this time around, but looking forward to these later. Good to know that cutting back on the mint makes it not overpowering - I like mint in things, but when it's not all you can taste.
ReplyDeleteI completely agree that the Andes add just the right amount of minty deliciousness! I am glad yours came out good! They look yummy!
ReplyDeleteI thought they tasted great before the ganache filling too. I was a bit skeptical about the dough...it was so soft when I put it in the fridge and didn't firm up as much as I thought it would after an hour. But they turned out great so I have no complaints. Your cookies look delicious!
ReplyDeleteHmmm. What an interesting twist on a classic! Looks delicious, mint chocolate is a fabulous combination.
ReplyDeletespeaking from the food cookie friend tester point of view-these were delicious!!! The mint wasn't too overpowering and the texture of the cookie just melts in your mouth at the first bite! I will definitely be making this in the future!!
ReplyDeleteThese look great. I like that we can now make our own Scout cookies anytime of the year. ;-) Thank you for linking back to Monday, Mmm ... Desserts.
ReplyDeleteI agree, these were awesome! Your look beautiful!
ReplyDeleteThese look wonderful! Pinned them so I can make them =o) Thanks!
ReplyDeleteYour cookies turned out beautiful. Mine cracked quite a bit more than I would have liked, but my husband still came home from work with an empty container :)
ReplyDeleteI love to make mint cookies around the holidays. They're perfect for my gift baskets. I'll definitely keep these in mind for this year's bakefest. Thanks for sharing on Sweet Indulgences Sunday.
ReplyDeleteHi Kristen,
ReplyDeleteThese looks like delightful little treats, I will have to check out the recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon! Hope you are having a great week end.
Miz Helen
those look delicious!
ReplyDelete