These chocolate mint cookies are soft, chewy, and full of rich chocolate flavor. The peppermint glaze adds a refreshing touch, making them perfect for any occasion. They are easy to make and stay fresh for days!
Ingredients Needed:
For the Cookies:
- 100 grams of soft butter
- 150 grams of soft light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 150 grams of plain flour
- 35 grams of cocoa powder
- ½ teaspoon baking powder
- 200 grams dark chocolate chips
For the Glaze:
- 75 grams of icing sugar
- 1 tablespoon cocoa powder (sieved)
- ¼ teaspoon peppermint essence
How To Make Chocolate Mint Cookies?
- Preheat the oven: Set it to 180°C. Line a baking sheet with parchment paper.
- Cream butter and sugar: Beat the soft butter and brown sugar together until smooth and fluffy.
- Add wet ingredients: Mix in the vanilla extract and egg until fully combined.
- Combine dry ingredients: In a bowl, whisk the flour, cocoa powder, and baking powder, then slowly mix them into the butter mixture.
- Fold in chocolate chips: Gently stir in the dark chocolate chips until evenly distributed.
- Scoop and shape: Use a 15ml tablespoon to scoop the dough and place it on the baking sheet, leaving space between each cookie.
- Bake the cookies: Bake for 12 minutes, then let them sit on the baking tray for a couple of minutes before transferring them to a cooling rack.
- Make the glaze: Heat the icing sugar, sieved cocoa powder, and peppermint essence with 2 tablespoons of boiling water in a small pan until smooth.
- Drizzle the glaze: Using a teaspoon, drizzle the glaze over the cooling cookies in a zig-zag pattern.
Recipe Tips:
- Use soft butter: Make sure the butter is soft but not melted. This helps the cookies stay chewy and mix evenly with the sugar.
- Don’t overmix the dough: Mix just until the ingredients are combined. Overmixing can make the cookies tough instead of soft.
- Measure the flour correctly: Too much flour will make the cookies dry. Spoon the flour into the measuring cup and level it off instead of scooping directly.
- Space the cookies properly: Leave enough space between the cookies on the baking sheet so they don’t spread into each other while baking.
- Let the cookies cool before glazing: If the cookies are still warm, the glaze will melt and become runny. Let them cool completely for the best result.
How To Store Leftovers?
- Refrigerate: Let the Chocolate Mint Cookies cool completely at room temperature. Then, store them in an airtight container and keep them in the fridge for up to 1 week to maintain freshness.
- Freeze: Once the cookies are completely cool, place them in a single layer in an airtight container or freezer bag. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 140 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 35mg
- Potassium: 85mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Chip Cookies
- Nigella Chocolate Almond Cake
- Nigella Chocolate Chip Brioche Bread And Butter Pudding
Nigella Chocolate Mint Cookies
Description
These chocolate mint cookies are soft, chewy, and full of rich chocolate flavor. The peppermint glaze adds a refreshing touch, making them perfect for any occasion. They are easy to make and stay fresh for days!
Ingredients
For the Cookies:
For the Glaze:
Instructions
- Preheat the oven: Set it to 180°C. Line a baking sheet with parchment paper.
- Cream butter and sugar: Beat the soft butter and brown sugar together until smooth and fluffy.
- Add wet ingredients: Mix in the vanilla extract and egg until fully combined.
- Combine dry ingredients: In a bowl, whisk the flour, cocoa powder, and baking powder, then slowly mix them into the butter mixture.
- Fold in chocolate chips: Gently stir in the dark chocolate chips until evenly distributed.
- Scoop and shape: Use a 15ml tablespoon to scoop the dough and place it on the baking sheet, leaving space between each cookie.
- Bake the cookies: Bake for 12 minutes, then let them sit on the baking tray for a couple of minutes before transferring them to a cooling rack.
- Make the glaze: Heat the icing sugar, sieved cocoa powder, and peppermint essence with 2 tablespoons of boiling water in a small pan until smooth.
- Drizzle the glaze: Using a teaspoon, drizzle the glaze over the cooling cookies in a zig-zag pattern.
Notes
- Use soft butter: Make sure the butter is soft but not melted. This helps the cookies stay chewy and mix evenly with the sugar.
- Don’t overmix the dough: Mix just until the ingredients are combined. Overmixing can make the cookies tough instead of soft.
- Measure the flour correctly: Too much flour will make the cookies dry. Spoon the flour into the measuring cup and level it off instead of scooping directly.
- Space the cookies properly: Leave enough space between the cookies on the baking sheet so they don’t spread into each other while baking.
- Let the cookies cool before glazing: If the cookies are still warm, the glaze will melt and become runny. Let them cool completely for the best result.
Nigella Chocolate Mint Cookies