CHOCOLATE MINT STUFFED COOKIES
Ingredients
Mint Filling
- 55 g (4 tbsp) cream cheese room temperature
- 30 g (2 tbsp) unsalted butter room temperature
- 15 g (2 tbsp) powdered sugar
- 1/4 tsp mint extract
Chocolate Cookie Dough
- 110 g (1/2 cup) unsalted butter room temperature
- 100 g (1/2 cup) brown sugar
- 60 g (1/4 cup) white sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 (50 g) small egg room temperature
- 40 g (1/3 cup) unsweetened cocoa powder
- 180 g (1+1/2 cup) all purpose flour
- 1/2 tsp baking soda
- 50 g (1/3 cup) chocolate chips optional
Instructions
Mint Filling
- In a medium size bowl, mix butter and sugar until creamy and smooth.
- Incorporate cream cheese and mint extract. Mix just until smooth and well combined.
- Divide the mint filling into 13 spoons onto a small tray lined with parchment paper.
- Put in freezer until hard and frozen (at least 30 minutes).
Chocolate Cookie Dough
- In a large bowl mix butter, brown sugar, white sugar, salt, vanilla, until well combined and smooth.
- Incorporate the egg and mix until combined.
- In a medium size bowl, sift together flour, cocoa powder. baking soda and mix until combined.
- Gently incorporate the flour mix into the butter mix in 3 times using a spatula. When almost combined, add the chocolate chips and mix until get a soft and not too sticky dough. Do NOT overmix flour!
- Cover the bowl with plastic wrap and put in refrigerator for about 30 minutes.
- Use an ice cream scoop (5cm-2inch) and scoop out the cookie dough.
- Flatten the cookie dough ball into a circle and place in the center a frozen scoop of mint filling.
- Fold the edges of the cookie dough circle around the mint filling and roll into a ball: mostly if you live in a hot climate, roll quickly the cookies because mint filling tends to melt quickly; you can return to freezer for minutes more if it melts.
- Repeat for the rest of the dough: you’ll get 13 stuffed cookie balls.
- Place 6 cookie balls on a lined baking sheet (at least 5cm-2inch apart) and bake in preheated fan oven at 180°C-350°F for 8-10 minutes (the cookies should be very soft in the center).
- Remove from the oven and allow the cookies to cool down on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely and serve.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
In this recipe I gave you the exact egg weight because if you use larger or smaller egg, your cookie dough could turn out more sticky or dry.
The right dough consistency is a soft but not too sticky dough.
Do not skip the refrigerating time so the cookie dough will be easy to work with and get stuffed cookie balls!
To get a perfect creamy mint stuffing that stay creamy for days, it’s important to NOT OVERBAKE your cookies!
They are ready when still very soft at the center. They will keep on baking while they cool down on the baking sheet.
You can make chocolate cookie dough even the day before and keep it in refrigerator for up to 24-48 hours before forming and baking the cookies.
