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This week, I was going to make a cake for the blog since my son is turning 10. The cake unfortunately didn’t turn out, so I made these chocolate mint dreams to prepare for March – the green month! It is a recipe I found in my grandpa’s cookbook.
My grandpa was an amazing cook and came up with hundreds of his own recipes. It is rare to find a sweet recipe in his cookbooks, but there are a few. This was one I wanted to make since it’s almost St. Patrick’s Day – my grandpa’s favorite holiday as a proud Irish descendant. The frosting is green so it’s a perfect festive treat!
Ingredients You Will Need
- Powdered Sugar
- Unsweetened Chocolate
- Peppermint Extract
- Chocolate Chips
- Green Food Coloring
Equipment You May Need
- Measuring Cups and Spoons
- Mixing Bowl
- Rubber Spatula
- Cookie Sheet
- Cookie Scoop
- Cooling Rack
- Butter Knife
Frequently Asked Questions
Can I freeze the cookie dough for later use? Yes, you can. Shape the dough into cookie-sized balls, freeze them on a baking sheet, then transfer to an airtight container. When ready, bake from frozen, adding a few extra minutes to the baking time.
How do I store Chocolate Mint Dreams cookies? Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.
Can I make these cookies ahead of time for a special occasion? Yes, they’re great for making ahead. Bake, cool, and store them in an airtight container until your event.
What’s the secret to achieving a soft, chewy texture in these cookies? Slightly underbaking the cookies and allowing them to cool on the baking sheet for a few minutes helps maintain a soft, chewy interior.
One thing that is a little different is that this recipe calls for powdered sugar in the batter instead of refined sugar. Another interesting thing is that there isn’t a leavening agent. The texture is different than other cookies I’ve had before because of the ingredients.
These cookies don’t flatten out or change shape when you cook them, so make sure to push them down before baking if you would like them to be flat. I would also recommend using a cookie scoop if you have one to make sure they are even.
Substitutions and Variations
Mint Extract Variations:
- Instead of peppermint extract, use spearmint extract for a milder mint flavor.
- Experiment with different mint extracts like chocolate mint extract or crème de menthe for unique flavor profiles.
- Substitute white chocolate chips for a different twist on minty sweetness.
- Use dark chocolate chips for a richer, more intense chocolate flavor.
Cookie Texture Variations:
- Adjust the baking time for a slightly crispier texture or reduce it for extra chewiness.
- Make mini cookies by using smaller portions of dough and shorter baking times.
- Instead of a chocolate drizzle, try a white chocolate drizzle for a visually striking contrast.
- Add crushed candy canes to the drizzle for a festive holiday twist.
Add-Ins and Mix-Ins:
- Mix in chopped mint-flavored chocolate bars for extra minty goodness.
- Add a handful of chopped nuts like walnuts or pecans for some delightful crunch.
Other Recipes You May Enjoy
If you like chocolate and mint, you will enjoy these cookies. Chocolate mint dreams are minty and chocolatey without being overpowering. I would make them again. Have you had these minty cookies before?
Chocolate Mint Dreams
- ¾ Cup Butter Softened
- ½ Cup Confectioner's Sugar
- 2 Ounces Unsweetened Chocolate Melted and Cooled
- ¼ teaspoon Peppermint Extract
- 1½ Cups All-Purpose Flour
- 1 Cup Miniature Semisweet Chocolate Chips
- 2 Tablespoons Butter Softened
- 1 Cup Confectioner's Sugar
- 1 Tablespoon Milk
- ¼ teaspoon Peppermint Extract
- 1-2 Drops Green Food Coloring
- ½ Cup Semisweet Chocolate Chips
- ½ teaspoon Shortening
- Preheat oven to 375°.
- In a large bowl, cream butter and confectioner's sugar.
- Beat in chocolate and mint extract.
- Gradually add flour.
- Stir in chocolate chips.
- Drop by tablespoonfuls an inch apart on ungreased baking sheet.
- Bake at 375° for 6-8 minutes or until firm.
- Cool for at least 2 minutes before moving to wire rack to finish cooling.
- Combine icing ingredients.
- Spread over cooled cookies. Let set.
- In microwave, melt chocolate chips and shortening. Stir until smooth.
- Drizzle over cookies.
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