Chocolate Mint Mousse Cookies

Delectable chocolate mint mousse cookies are fabulously chocolaty and minty. If you love chocolate and mint, they're soon to become your favorite cookie.

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I was dying to make this month's #baketogether recipe from Abby Dodge.  However, with me being on a very strict (self-imposed) diet, I couldn't eat any of them. Not a one.  I didn't even lick my fingers when I accidentally got batter on them.

All that being said, I love to bake!  And seriously, if I have to give up everything I love in exchange for a healthy lifestyle, forget it. It's not going to fly.  So I made these cookies and I wallowed in the aroma as they baked in the oven.

I made just a few minor tweaks to Abby's original recipe and to be honest, I have no idea how they taste, but I do know they look good, darn good! 🙂  

DOUBLE CHOCOLATE MINT MOUSSE COOKIES    {PRINT THIS RECIPE}

1-⅓ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
8 tablespoons unsalted butter, softened
1-⅓ cups granulated sugar
½ cup unsweetened cocoa powder, sifted
3 large eggs
¾ teaspoon pure vanilla extract
1 teaspoon peppermint extract*
3 ounces semi-sweet chocolate, melted*
powdered sugar for dusting

For the chocolate filling:

½ bag of chocolate mint baking chips*
2 tablespoons butter*

-Position a rack in the center of the oven and preheat to 350 degrees.
-Line a few cookie sheets with parchment paper or non-stick baking liners.
-In a medium bowl, combine the flour, salt, baking powder, and baking soda.  Whisk until blended.
-In a large bowl, combine the butter, sugar, and cocoa powder.  Using an electric mixer, beat on medium speed until well blended.  Scrape down the bowl.  Add the eggs, one at a time, mixing well after each addition.
-Add the vanilla and peppermint extract.
-Add the melted chocolate (which has been cooled) and mix on low speed until blended.
-Add the flour mixture, ⅓ at a time, and blend well after each addition, until completely incorporated.
-Scrape down the bowl.
-Using a mini ice cream scoop, drop the dough onto your parchment-lined baking sheets about 1-½ inches apart to allow for expansion while baking.
-Bake, one sheet at a time, until the cookies are puffed and the tops are cracked and look dry, about 11 to 13 minutes.
-When the cookies are just out of the oven and working quickly, make a small, deep well in the center of the cookies using the backside of a teaspoon measuring spoon (*Note - to make your life easier, spray the back of the spoon with nonstick cooking spray).
-Continue with the remaining dough and bake accordingly.

-In a microwave on 75% power, melt the chocolate mint pieces with the butter at short intervals to make sure it doesn't burn.  Stir to blend.
-Fill a squeeze bottle (or you can use a zip lock bag with the bottom corner snipped off, after filling) with the melted chocolate.
-Fill each cookie well with a nice dollop of melted chocolate.
-Allow the melted chocolate to harden slightly before serving.

The yield on this for me was 2-½ dozen.  On Abby's original recipe the yield states 4 dozen.  I don't know what I did wrong but in all honesty, I'm glad I only have 2-½ dozen to worry about. The less temptation at this point the better.

It's really weird writing a post on a recipe when I haven't tasted it to describe the flavors to you, but if smell and ease of preparation mean anything (and you know they do...) this recipe is a total winner and one I'll be anxious to try again in a few months time when I'm down to my fighting weight. 🙂