Chocolate Mint Cookies with Fresh Mint
Quick and easy to make, these chocolate mint cookies are a little unusual. They’re made with fresh mint, which gives them a certain freshness and summery pizazz. Enjoy them just as they are or serve them alongside ice cream. Vanilla or strawberry work particularly well.
Bodmin Plant & Herb Festival
The other day, I trawled through my recipe cuttings and scrawled scraps of paper in a desperate hunt for my rose meringue recipe. I failed to find it. This was unfortunate, but it had a happy outcome. I came across this recipe for chocolate mint cookies instead. It’s from the Bodmin Plant & Herb Festival and it uses fresh mint.
This is the first year we forgot to go to this annual event hosted by the Bodmin Plant & Herb Nursery and we are feeling rather aggrieved about it. As well as lots of plants and herbs for sale, there are a number of related stalls and events. One of the highlights for me, are the tasters of various fresh herb recipes. It’s a bit like a cocktail party. There you are examining a fragrant rose, when a plate of tempting treats appears under your nose. This year I missed out on Peppermint Truffles apparently. The recipes are all printed out and free for the taking. There is usually at least one I want to take away and this one for chocolate mint cookies must have caught my fancy one year – can’t think why!
Chocolate Mint Cookies
The chocolate mint cookies are very easy to make and hands on time is short. But it’s best to leave them to rest for an hour before baking. This means they may not be the best biscuits to make if you’re in a hurry. You’ll need a blender or food processor to make the required mint sugar, but all other equipment required is fairly basic.
The finished cookies are crisp on the outside and chewy on the inside. The flavour of mint is refreshingly subtle and very different to using peppermint essence or peppermint oil. Very nice.
Other Chocolate Biscuit Recipes You Might Like
- Bourbon biscuits
- Chocolate cinnamon shortbread
- Nigel Slater’s chocolate cookies
- Chocolate Viennese whirls with vanilla buttercream & blackcurrant jam
- Nigella’s chocolate macaroons
- Chocolate, hazelnut & orange biscotti
Chocolate Mint Cookies. PIN IT.
Chocolate Mint Cookies – The Recipe
Quick and easy to make, these cookies use fresh mint, so are ideal for the summer months. They make a great accompaniment to vanilla or strawberry ice cream.
- 100 g (½ cup) plain chocolate
- 90 g (6 tbsp plus a bit more) brown sugar
- 3 sprigs of fresh spearmint (about 10 leaves)
- 1 large egg - I used a duck egg
- 100 g (½ cup) wholemeal spelt flour
- ¼ tsp baking powder
Melt the chocolate over a bowl of hot water (or a double boiler on medium low).
Whizz the sugar, in a blender or food processor, with the mint until the leaves are finely chopped.
- Beat in the egg.
- Mix in the melted chocolate.
Sift in the flour and baking powder. Mix until just combined.
Leave to cool and rest for an hour.
- Spoon teaspoonfuls onto a baking tray lined with a silicone mat or baking paper (parchment paper, not wax paper).
Bake at 170℃ (325℉, Gas 3) for 10 mins.
- Leave to cool for a couple of minutes then lift onto a wire rack to cool completely.
US measures and temperatures are in brackets.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.