Chocolate and mint are a classic combination for a reason … because they’re delicious together. And when served in cookie form, it’s almost irresistible. Soft and ultra-chocolate cookies filled with a creamy mint filling … yes please!
For me, chocolate is a yes or no question. While I don’t always want chocolate, when I do, I want there to be no doubt that whatever I’m eating is CHOCOLATE. No “slight” chocolate flavor for me. I want it to be rich and deep and almost over-the-top in chocolatey-ness. That’s why I love these cookies.
A couple of years ago, I discovered the magic that is black cocoa powder. This is the stuff that makes an Oreo an oreo. When used in combination with “regular” cocoa powder, it adds a depth of chocolate to your baked goods that will make everyone raise their eyebrows in amazement. And the best part is, you don’t even need much of it to make a huge difference. However, if you don’t have any, you should still make these cookies, because they’re amazing. But trust me … this little extra ingredient will knock your socks off!
But don’t stop there … continue the chocolate trend by adding a few chocolate chunks (or chips), so you end up with pockets of sweet, smooth chocolate.
These cookies bake up nice and soft, but sturdy enough to sandwich with a delicious cream filling. This recipe uses mint extract to flavor the filling, but it’s so versatile, you could flavor it with almost anything. It would be delicious flavored with vanilla and then have little bits of strawberry stirred in. Or make a mocha filling with a bit of instant coffee and more cocoa powder added to the filling. Or make an adults-only cookie by adding a splash of whiskey or Irish cream or amaretto liqueur to the filling. Really, the possibilities are endless … and delicious!
2 Tablespoons Black Cocoa Powder (optional, if not available, add an extra 2 Tablespoons Cocoa Powder)
3/4 cup Unsalted Butter, softened to room temperature
1 cup Granulated Sugar
1 cup Light Brown Sugar
1/2 teaspoon Salt
2 teaspoons Vanilla Extract
1 cup Chocolate Chunks (or chocolate chips)
1 cup Raw or Turbinado Sugar (optional, can also use icing sugar or omit completely)
FOR THE FILLING:
1/2 cup Unsalted Butter, softened to room temperature
2 cups Icing Sugar
1/8 teaspoon Salt
2 Tablespoons Heavy Cream
1/4 teaspoon Mint Extract
FOR THE COOKIES:
Sift together the flour, baking soda, and both cocoa powders; set aside.
In a large bowl of a mixer, beat the softened butter with both sugars until light and fluffy. Add the eggs and mix until smooth.
Next, add the salt and vanilla extract and about a quarter of the sifted dry ingredients. Mix that well, then continue adding a quarter of the mixture at a time, mixing well and scraping down the sides of the bowl between each addition. When the dry ingredients are fully incorporated, add the chocolate chips. Mix briefly to combine, then cover the bowl with plastic wrap and refrigerate at least 1 hour and up to overnight.
Preheat the oven to 350°.
Place a piece of parchment paper on each of your cookie/baking sheets and set aside.
Pour the raw sugar into a wide bowl and scoop approximately 1 Tablespoon of the dough into your hands; gently roll into a ball, and place into the bowl with the raw sugar. Roll the dough in the sugar to fully cover, then place on the cookie sheet. Leave at least 2 inches between each of the cookie dough balls. Use the bottom of a glass or jar to slightly flatten the cookies, then bake for 10-12 minutes. The cookies will spread out and puff up in the oven, but will quickly flatten as they cool.
Cool the cookies on wire racks until completely cooled.
FOR THE FILLING:
Sift the icing sugar to ensure there are no lumps.
Whip the softened butter for 10-15 seconds using an electric mixer then add approximately half of the sifted icing sugar. Slowly restart the mixer until the sugar is mostly incorporated into the butter, then increase the speed to medium high and whip the sugar and butter together for 1 minute. Add the salt and 1 Tablespoon of the heavy cream and whip on medium high for 1 minute. Add the rest of the icing sugar, and slowly restart the mixer, then whip on medium high for another minute. Finally, add the rest of the cream and the mint extract and whip on medium high for 2-3 minutes until the filling is light and fluffy. Taste and add additional extract if desired.
Spoon the filling into a piping bag. You can also fill the cookies using a small spreader or knife if you prefer.
Match the cookies in pairs according to size.
Add a bit of the mint filling to the bottom of one of the cookies in a pair, then top with the second cookie. Continue until all cookies are filled.
Store cookies in a closed container for 2-3 days. These cookies also freeze very well if put in freezer zip-top bags!