Chocolate Mint Cookies x3- gluten-free, top 8 allergen free

There are so many amazing flavor combinations for cookies to choose from.  We’d have to say that one of our all-time favorites is chocolate and mint.  It just seems hard to beat and it fits into so many festive events.  With St. Patrick’s Day just around the corner, we thought we would give you a fun green recipe, naturally colored of course.  In our minds, that means it must be mint.  If you aren’t a mint fan, no worries, you can enjoy these just the same and omit the mint flavor.  These cookies are simple and easy to make and great for any occasion. 

In all honesty, we don’t celebrate St. Patrick’s Day in our house.  Nothing against those that do or the fun and lucky leprechaun’s, we just enjoy all things green that day.  Whether you celebrate St. Patrick’s Day or not, we know you will love these cookies.  They fit all of our cookie lovers, with both soft and crunchy cookie options.   You know we love to serve as many people as we can.  If you have both kinds of cookie lovers in your house, you’re in luck (pun always intended), this recipe is simple to make both at the same time.  It may just feel magical!

If you are anything like us, you will make these all year round.  They are so simple, yet incredibly delicious.  There are many ways to spruce them up (directions below). Or you can eat them plain, they’re great all alone too!  Be sure to order your Rustic Scoop™ Chocolate Cake and Cupcake Mix to you can make these soon.  As always, if you have any questions, don’t hesitate to ask.  We are here to help you!

Dunked Chocolate Mint Cookie

Cookie Ingredients
1 Rustic Scoop™ Chocolate Cake and Cupcake Mix
1 teaspoon Vanilla extract
6 Tablespoons Butter of choice melted
¼ Cup egg whites, 3 Tablespoons Aquafaba (garbanzo bean water) for soft cookies, or powdered egg replacer for 1 egg for crunchy cookies
¼ Cup Water

Peppermint Frosting Ingredients|
1 Cup Shortening
3 Cups Powdered sugar
¼ teaspoon Peppermint extract or 2-3 drops of peppermint oil
¼ teaspoon Salt
2 Tablespoons Milk of choice
1 Tablespoon Matcha or Spirulina Powder (For color) + water to make a paste

Chocolate Coating Ingredients
1 bag of your favorite safe chocolate chips
2 teaspoons Coconut oil or shortening
¼ teaspoon Peppermint extract or 2 drops of peppermint oil (omit if using peppermint frosting)

Chocolate Cookie Directions
Preheat your oven to 325°F.  Prepare a baking sheet with parchment paper and set aside.

In a mixing bowl, place the Rustic Scoop™ Chocolate Cake and Cupcake mix.  Add all of the liquid ingredients one at a time and mix until incorporated.  Once you have all of the liquid ingredients in, mix well until fully combined and smooth.  This dough is thick and sticky.  Cover the dough with plastic wrap and place in the refrigerator for at least 30 minutes to chill or the dough is too soft to form.

Once the dough has chilled, take it out and begin scooping it.  Using a 1-½ Tablespoon, scoop the dough into your hand and roll into a ball.  Then place each ball onto your prepared baking sheet with parchment paper.  You need at least 1 - 1-½ inches between each ball of dough.  Once you have all of your balls made and spaced apart, use the palm of your hand to press them flat.  You want them to be as flat as possible without ripping the dough.  After all of your balls of dough are flat and round, place your cookie sheets in the freezer for at least 30 minutes.  If you don’t have room in your freezer, you can chill them in the refrigerator for an hour.  You need this dough to be chilled or the cookies spread too much.  Makes approximately 32 cookie halves.

For soft cookie, bake for 12-15 minutes on 325°F.  Let the cookies cool for a few minutes and then carefully move them to a cooling rack with a spatula.

For crunchy cookie, which we prefer with these, bake for 19-20 minutes on 325°F.  Let the cookies cool for a few minutes and then transfer them to a cooling rack with a spatula.  They will get crispier as they cool.

Frosting Directions
While your cookies are baking, make your frosting.  In a small bowl, put your matcha or spirulina powder.  For a lighter green color use matcha and for a darker green use spirulina.  Put a very small amount of water in with your powder and mix until you have a nice paste.  If you need more water, add a tiny bit at a time, it doesn’t take much.  Put all of the powdered sugar and salt in your mixer bowl.  Next, add the shortening and blend slowly so powdered sugar doesn’t go flying everywhere.  Once those are mostly mixed together add the peppermint extract, you colored paste, and your milk of choice.  Mix on medium speed until well combined.  If you want a richer color, make more paste, and slowly add until you get your desired color.  Spirulina does have a strong odor, so you don’t want to use too much.  If you use a little you can’t taste it at all.  FYI - matcha does have caffeine in it.  Once your cookies are cool, either pipe or knife the frosting on one half of a cookie, then put the other cookie half on top.

Dunked Chocolate Mint Sandwich Cookie Directions
If you want to take these cookies to the next level, use the chocolate recipe above (without the peppermint) and melt the ingredients together in the microwave for 1 minute.  Stir with a spoon and return the chunky chocolate to the microwave, cook for 30 more seconds, then stir.  Repeat until the chocolate is smooth.  Be careful not to burn the chocolate.  When there are still some chunks of chocolate, that is the perfect time to stop cooking it.  Just stir well and it will become smooth.  Dunk your cookies with frosting, in the chocolate mixture being sure to coat both sides.  Place on a baking sheet with parchment paper and let cool.  If you cool them in the refrigerator, they cool much faster.

Dunked Mint Chocolate Cookie Directions (compare to Thin Mints®)
If you have been missing your beloved Thin Mints® Girl Scout cookies, these are a super simple and yummy alternative.  These cookies do not have frosting in them.  Make the chocolate with the peppermint flavor while your cookies are COOLING.  Once your cookies are completely cool, dunk them in your melted chocolate mixture, being sure to coat both sides.  Place them on a baking sheet with parchment paper and let cool completely.  They cool much faster in the refrigerator.


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