Chocolate Cookies with Mint Chocolate Ganache

Recipe by: Manuela Mazzocco

Soft chocolate cookies covered with a minty and fudgy chocolate ganache, and decorated with pretty green icing for St. Patrick's Day

Make This Recipe

6 oz (170 gr) unsalted butter, softened

1 cup (120 gr) powdered sugar

2 large Eggland's Best Eggs

1 teaspoon vanilla extract

1/3 cup (30 gr) unsweetened cocoa powder

2 1/2 cups (300 gr) all-purpose flour

pinch salt

1/2 cup (120 ml) heavy cream

mint leaves

1/8 teaspoon peppermint extract, optional

8 oz (225 gr) semi-sweet chocolate chips

green icing to decorate

Buy Recipe

Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
In a large bowl, add the cubed butter and the powdered sugar. Beat with a hand mixer until smooth. Add the eggs and vanilla extract and mix until light.
Add the cocoa powder, salt, and flour some at a time. Mix at low speed until combined.
Make into a ball. Place on a sheet of parchment paper (or counter) and roll out to about 1/3 to 1/2 inch thick. Cut out into circles. Make sure to re-roll the scraps and cut more cookies.
Place on the prepared baking sheet and bake at 350F for about 10 minutes. Let the cookies cool down before decorating.
Pour the heavy cream into a small saucepan. Add the mint leaves (if using). Heat over medium and bring to a slow boil. Remove the mint leaves and pour the hot cream over the chocolate chips. Add the mint extract if using. Whisk until smooth.
Dip the top of the cookies into the chocolate ganache and place them onto a cooling rack to set.
Decorate the top with green icing.