Chocolate Mint Heart Cookies
Chocolate Mint Heart Cookies
Ingredients
For the Cookies
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Decoration
- 1/4 cup mint baking chips, finely chopped or crushed
- fresh mint leaves, as needed, for garnish
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min
- 5
Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
⏱️ 60 min
- 6
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350
- 7
On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out shapes. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between them. Reroll scraps as needed.
⏱️ 15 min
- 8
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350
- 9
While the cookies cool, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 10 min
- 10
Allow the ganache to cool for about 10-15 minutes, stirring occasionally, until it thickens slightly to a spreadable or dippable consistency.
⏱️ 15 min
- 11
Once the cookies are completely cool, dip the top half of each cookie into the chocolate ganache, allowing any excess to drip off. Immediately sprinkle with the finely chopped mint baking chips.
⏱️ 15 min
- 12
Place the decorated cookies on a parchment-lined tray and allow the ganache to set at room temperature or in the refrigerator for 15-20 minutes.
⏱️ 20 min
- 13
Arrange the Chocolate Mint Heart Cookies on a white marble plate (or serving dish of choice) and garnish with fresh mint leaves before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Mint Heart Cookies
Ingredients
For the Cookies
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Decoration
- 1/4 cup mint baking chips, finely chopped or crushed
- fresh mint leaves, as needed, for garnish
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
⏱️ 3 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min - 5
Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
⏱️ 60 min - 6
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350 - 7
On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out shapes. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between them. Reroll scraps as needed.
⏱️ 15 min - 8
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350 - 9
While the cookies cool, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 10 min - 10
Allow the ganache to cool for about 10-15 minutes, stirring occasionally, until it thickens slightly to a spreadable or dippable consistency.
⏱️ 15 min - 11
Once the cookies are completely cool, dip the top half of each cookie into the chocolate ganache, allowing any excess to drip off. Immediately sprinkle with the finely chopped mint baking chips.
⏱️ 15 min - 12
Place the decorated cookies on a parchment-lined tray and allow the ganache to set at room temperature or in the refrigerator for 15-20 minutes.
⏱️ 20 min - 13
Arrange the Chocolate Mint Heart Cookies on a white marble plate (or serving dish of choice) and garnish with fresh mint leaves before serving.
⏱️ 2 min