Chocolate Mint Surprises

A homemade version of the Australian Mint Slice, these cookies feature a crisp chocolate cookie base that is topped with a cool, creamy peppermint filling and completely enrobed in chocolate. Perfect for any Thin Mint or York Peppermint Patty lovers.

Course Dessert

Cuisine Australian

Keyword candy coating, chocolate, compound chocolate, enrobed, filling, heirloom recipe, holiday tray, mint, nut free

Category Cookies

Baking Ambition Adventurous

Prep Time 1 40

Cook Time 6

Chilling Time 30

Total Time 2 16

Servings

Calories 140kcal

Equipment

medium mixing bowl
large mixing bowl
measuring cups (or kitchen scale)
measuring spoons
2 large baking sheets
large wire racks
medium microwave safe bowl or double boiler
wax paper (or parchment paper)

Ingredients

Cookie dough:

2 ½ cups flour
1 ½ tsp baking powder
½ tsp salt
¾ cup butter softened
1 cup sugar
1 egg
1 tsp vanilla
3 oz unsweetened chocolate melted

Mint filling:

4 cups powdered sugar
3 tbsp butter softened
¼ cup evaporated milk
2-3 tsp peppermint extract
½ tsp vanilla

Chocolate Shell

2 lbs candy melts aka compound chocolate or candy coating

US Customary - Metric

Instructions

Make the dough:

Whisk together the flour, baking powder and salt, set aside.
2 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt
Cream butter and sugar together until light, fluffy and pale in color.
3/4 cup butter, 1 cup sugar
Beat in the egg and vanilla extract.
1 egg, 1 tsp vanilla
Add the melted chocolate and mix until homogonous.
3 oz unsweetened chocolate
Gradually add the flour mixture to the chocolate mixture. Mix just until combined and a soft dough forms.
Shape the dough into 2 10" long rolls, wrap each in plastic wrap and refrigerate for 4 hours or until firm.
Preheat your oven to 375° F
Unwrap the dough and cut into 1/4 inch slices. Place the slices 2" apart on ungreased baking sheets.
Bake in the preheated oven for 5-7 minutes or until the edges are firm. Remove to a wire rack to cool.

Make the filling:

Combine the powdered sugar, butter, milk, peppermint extract and vanilla extract. Mix until smooth.
4 cups powdered sugar, 3 tbsp butter, 1/4 cup evaporated milk, 2-3 tsp peppermint extract, 1/2 tsp vanilla
Shape into 1/2" balls (use a #110 cookie scoop). Place a ball on the center of each cookie and flatten to an even thickness.
Freeze the cookies for about 30 minutes.

Chocolate shell:

Place the compound chocolate in a microwave safe bowl or double boiler. Melt, stirring frequently, until completely smooth.
2 lbs candy melts
Remove the cookies from the freezer. Dip each cookie in the melted compound chocolate to completely cover. Place on wax paper until set.
Remove from the wax paper, store in an airtight container at room temperature.

Notes

Preparation Notes:

Peppermint extract is very strong, start with a small amount and increase to taste - I found that 2 tsp was plenty.
I recommend increasing the salt to 3/4 - 1 tsp and adding 1/2 - 1 tsp espresso powder to the dough, this helps bring out the chocolate flavor in the cookie base
If you'd like to use actual chocolate rather than the compound chocolate/candy coating, be aware that you will need to temper the chocolate. Otherwise it will not set properly and will quickly melt when in contact with your hands.

Peanut Butter Variation Filling (use to replace the mint filling)

2 cup peanut butter
1/4 cup butter
1 1/2 cup powdered sugar
1 tsp vanilla extract

Chocolate Peanut Butter Surprises on a wooden board, a bite taken from one

Nutrition