This this week just happens to be National Afternoon Tea Week. Not that we need an excuse to enjoy a good cup of tea with a little something on the side, however, I decided to get into the spirit of things and make these Monster Mint Chocolate Cookies.
Afternoon Tea is traditionally served with dainty finger sandwiches, delicate pastries, intricately decorated cakes and the like. I seem to have stamped all over tradition with these Monster Mint Chocolate Cookies!
I do not apologise for this.
For one simple reason, these cookies are really, really good.
I seem to have got out of my regular cookie baking. There was a time when I made almost all of our biscuits and cookies along with our bread. I’m still keeping up with the bread making see here, but have been remiss with baking cookies.
Sometimes I think it is good to be reminded just HOW much better homemade food is. Instead of ripping open a packet of bourbon biscuits I made these cookies this morning. Boy am I glad I did!
Deep chocolate biscuit, flavoured with peppermint extract and chunks of Elizabeth Shaw Dark Mint Chocolate Crisps throughout, make these cookies an unforgettable experience. The crunch from the mint crisps only serves to add to the variety of textures from soft cookie, melted chocolate and crisp, crunchy mint pieces.
Yep. These are pretty much Mint Chocolate Cookie perfection in plus size.
You could of course make these smaller, but I think you’d lose the thickness and density these cookies need to conceal their hidden mint chocolate delights. Besides having one Monster cookie simply stops you going back for a second one!
Recipe: Makes 14 Monster Mint Chocolate Cookies
225g/8oz Unsalted Butter softened to room temperature
150g/5oz Light Soft Brown Sugar
1 Large Free Range Egg Yolk
1tsp Vanilla Extract
1/4tsp Salt – I use Maldon
1tsp Peppermint Extract – I use Nielsen-Massey
50g/2oz Cocoa Powder – I use Callebaut
225g/8oz Plain White Flour
1 box Elizabeth Shaw Mint Crisp Dark Chocolates – unwrapped and broken into quarters
Method: Preheat the oven to 180C/160C fan, gas mark 4
- Line 3 large baking trays with baking parchment or a non stick silicone mats.
- In a large bowl add the butter, sugar, salt, vanilla and peppermint extract.
- Whisk/beat for a good 5 minutes until the mixture is pale and very creamy.
- Add the egg yolk and continue to beat for a further 2 minutes.
- Next sift in the cocoa and flour.
- Add the broken mint crisp chocolates.
- Mix by hand using a large spoon until everything is combined – don’t over mix or you’ll end up with tough cookies (which make be a good personality traight but not so pleasant to eat 😉).
- Using a large, spring loaded ice cream scoop, scoop out mounds of delicious mint chocolate cookie dough on to lined baking trays.
- Using a damp hand press lightly to flatten the cookie.
- Place all three baking trays in the oven, rotating them twice during the 20 minutes baking time.
- Remove from the oven after 20 minutes and allow the Monster Mint Chocolate Cookies to cool on the baking trays.
Once the Monster Mint Chocolate Cookies are cooled, make yourself a proper cup of tea and enjoy.
I have to confess, deeply chocolate cookies are not my favourite kind. In general I prefer oat/fruit combinations. These cookies though, with their refreshing, lingering minty aftertaste are utterly scrumptious. Even on a hot, Summer’s afternoon, I felt thoroughly refreshed after my tea and cookie.
I like pushing myself outside of my comfort zone. Making a cookie that isn’t necessarily my ‘cup of tea’ for the children. This time they’ll have to watch out for mum raiding the cookie jar 😉
If you have enjoyed the recipe for these Monster Mint Chocolate Cookies, here are some others you may also like:
I am known as a bit of a Cookie Monster. The cookies mentioned are but a small representation of the recipes on my site. Type cookies into the search bar and see what else you may like to make.
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Is there a cookie recipe that you would like to see on Feasting is Fun?
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