Choc-mint cookies
Ingredients 125g unsalted butter, at room temperature 70g (1/3 cup) caster sugar 2 tab…
Ingredients
- 125g unsalted butter, at room temperature
- 70g (1/3 cup) caster sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly whisked
- 200g (1 1/3 cups) plain flour
- 35g (1/3 cup) cocoa powder
- 65g (1/3 cup) dark chocolate bits
- 6 x 20g Nestlé Mint Patties
- Dark chocolate, melted, to decorate
- Crushed Nestlé Peppermint Crisp, to decorate
Method
1. Use an electric beater to beat the butter, caster sugar, brown sugar and vanilla in a bowl until pale and creamy. Beat in egg. Sift flour and cocoa over butter mixture. Add chocolate bits. Stir to combine. Turn onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap and place in the freezer for 20 minutes to rest.
2. Preheat oven to 180°C/160°C fan forced. Line baking tray with baking paper. Roll out the dough between 2 sheets of baking paper until about 1cm thick. Use a 9cm round cutter to cut a disc from dough. Use fingers to shape into a 12cm disc. Top with a mint pattie, face-side down. Fold over dough to enclose pattie and press to seal. Place seam-side down on the tray. Repeat with remaining dough and mint patties, rerolling scraps of dough, to make 6 cookies. Bake for 15 minutes or until just firm. Cool slightly.
3. Drizzle with melted chocolate and sprinkle with peppermint crisp.
