I was on the phone with my grandmother about two weeks before St. Patrick’s Day. We had just been casually chatting and catching up when she asked if I wanted to have St. Patty’s Day dinner at her place. “Sure,” I said, anticipating the usual feast of delicious ham, sweet potatoes, and maple syrup-baked carrots she whips up for nearly every holiday. “Wonderful,” she replied, “I’ll host and you cook! It’s all settled then.” …wait, what?!
Half an hour later I was on the phone with my youngest brother, shamelessly enlisting his help as sous chef for the big day. We eventually settled on two main dishes and two desserts along with an assortment of snacks. I was a diligent photographer for the desserts – which we baked earlier in the afternoon – but was too caught up in the whirlwind of the kitchen to capture anything decent after that. I’ll remake them later for posting; until then, I leave you with the first of two St. Patrick’s Day desserts: appropriately green chocolate mint candy cookies!
Mint Chocolate Candy Cookies (from The Adventures of Kitchen Girl)
For the Cookie Dough…
1 C softened unsalted butter
1 C powdered sugar
1 ½ t peppermint extract
2 egg yolks
10 – 15 drops green food coloring (I put in 8 )
2 ¼ C all-purpose flour
½ t baking powder
¼ t salt
For the Cookie Topping…
1 C dark chocolate chips
3 T heavy whipping cream
3 T butter
25 Andes Creme de Menthe candies, coarsely chopped
- Preheat the oven to 350°F.
- Begin by making the dough: in a large bowl beat softened butter and powdered sugar with a mixer on medium until light and fluffy. Add the peppermint extract, egg yolks, and food coloring until well combined.
- On low speed, slowly add in flour, baking powder, and salt until well incorporated.
- Shape dough into 1″ balls and place 2″ apart on an ungreased cookie sheet. Press a deep well into the center each cookie with your index finger or pinkie (the source recipe says “thumb” but we found our thumbs to be too large and destructive, haha).
- Bake 10-12 minutes or until set. Reshape wells if needed. Let cool 5 minutes or so before transferring to wire racks. Allow cookies to cool completely before continuing.
- To make the topping: in a small microwave-safe bowl, heat chocolate chips, cream, and butter on high for 30 seconds. Stir well, then heat again for another 30 seconds. Stir once more until mixture comes together smoothly. If more heating is needed, microwave at 10-second intervals stirring well in between.
- Fill each cookie with chocolate sauce and top with chopped candy pieces. Allow to cool and set, about 1 hour.
These cookies were much drier than I anticipated – think shortbread with less butter. I preferred mine dunked in milk. I’m sure we over-baked ours a bit, though, since they had rather unattractive brown rings around the edges (unlike the beautiful cookies Jo made). You may also have noticed that my young assistant enjoyed tacking single large chunks of candy on top of the cookies rather than the cute little bits shown in the source photo. Never really one for aesthetics, my brother, haha. Giant chunks or no, these we some yummy bites! You can’t go wrong with Andes Mints, in my opinion.
Overall Enjoy-mint: ♥ ♥ ♥