Here are my Double Frosted Chocolate Mint Cookies! A dark chocolate cake-like cookie with two layers of frosting, mint buttercream and dark chocolate buttercream.
Happy St. Patrick’s Day!
Chocolate Cookies:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
3 cups flour
1/2 cup Hershey’s Special Dark Cocoa (can use regular)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
Preheat oven to 400°. Cream butter and sugar. Add egg and vanilla. Stir together flour, baking powder, baking soda, and salt. Add dry ingredients alternately with milk. On lightly floured surface, roll out dough about 1/4″ thick. Cut into rounds (I use a plastic drinking cup about 4″ in diameter) and place on Silpat lined baking sheet or sprayed baking sheet. Bake for 5-6 minutes (I bake them exactly 5 minutes). DO NOT OVERBAKE. They will be nice & soft if you don’t overbake. Cool completely before frosting.
Mint Frosting:
1/2 cup butter, softened
1/3 cup shortening
3/4 tsp mint extract
3 cups powdered sugar
milk to make desired consistency
green food color
Cream butter, shortening, and mint with electric mixer. Slowly mix in powdered sugar one cup at a time. Add milk to make perfect spreading consistency. Add food color to desired color. Frost cooled cookies. Let cookies sit until frosting set enough to frost with chocolate frosting layer.
Chocolate Frosting:
1/2 cup butter, softened
1/3 cup shortening
2/3 cup cocoa
2½ cups powdered sugar
1 tsp vanilla
milk to make desired consistency
Cream butter, shortening, and vanilla with electric mixer. Slowly mix in powdered sugar one cup at a time. Add milk to make perfect spreading consistency. Gently frost chocolate frosting over mint frosting. Makes about 25 – 4″ cookies.
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
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