Homemade Mint Slice: Chocolate Coated Peppermint Cream Cookies

These classic Australian Peppermint Cream Cookies are the perfect combination of crisp chocolate cookies, creamy mint filling, and a decadent dark chocolate coating.

In Australia, we have a cookie called Mint Slice, and it’s absolutely delicious. It’s a chocolate cookie topped with mint cream and smothered in dark chocolate. It’s very close to the Thin Mint cookies sold by the US Girl Scouts, and also shares some similarities with the classic After Eight chocolates.

Mint Slice is one of my all-time favorite cookies, so I wanted to try my hand at creating my own version. I started with a crunchy chocolate cookie base. One of the great things about a Mint Slice is the combination of textures: the base is crunchy, the middle is creamy, and the whole thing is coated in chocolate. With the base nailed down, I moved on to the filling, and for that, I used a simple combination of powdered sugar and peppermint flavoring oil.

After spreading the peppermint icing over the cookies, I left it to set. Once it was ready, I dipped each cookie into a bowl of melted dark chocolate and let them set again. The only hiccup in the process was that I happened to pick two particularly humid days in Brisbane to make and photograph my creations. Melting chocolate in that weather was a challenge, but aside from that, the cookies taste very very close to the real thing.

While I’ll admit that making your own chocolate mint cookies at home can be a bit fiddly, the great thing is that you know exactly what ingredients go into them. Plus, you can adjust the intensity of the peppermint to suit your taste, or even swap the peppermint flavoring for something else entirely.

See Also

Banana Cinnamon Pancakes

How to Make Chocolate Coated Peppermint Cream Cookies

1. Prepare the Dough:

• Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
• In a food processor, combine the butter, caster sugar, and egg yolk. Blend until well combined and creamy.
• Add sifted flour and cocoa powder to the processor. Blend until the mixture starts to come together in a ball of dough.
• Divide the dough into two portions and flatten each into a disc. Wrap the discs in plastic wrap and refrigerate for 1 hour to chill.

2. Roll and Cut the Dough:

• Remove one disc of dough from the refrigerator. Roll it out between two sheets of parchment paper to about 1/4 inch (6mm) thickness.
• Use a small circular cookie cutter to cut out cookies from the dough, placing them on the prepared baking trays.
• Bake for 8-10 minutes, until firm but not too browned. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
• Repeat the process with the second disc of dough.

3. Make the Peppermint Cream:

• In a medium bowl, mix together the sifted powdered sugar, peppermint extract, and hot water until it forms a smooth, spreadable paste.
• Taste the cream and adjust the peppermint extract as needed. Be cautious, as too much peppermint may make the cookies taste overly minty.
• Spread the peppermint cream over each cooled cookie and allow it to set before proceeding to the next step.

4. Dip in Chocolate:

• Line a wire rack with parchment paper to catch any drips.
• Melt the chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Once melted, remove from heat.
• Dip each cookie into the melted chocolate, ensuring they are fully coated. Place the cookies back on the wire rack and let the chocolate set.

5. Serve:

• Once the chocolate has fully set, your peppermint cream cookies are ready to enjoy!

Recipe Notes:

Homemade Mint Slice: Chocolate Coated Peppermint Cream Cookies

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4.9 from 7 reviews

• Author: An original recipe by Delicieux
• Total Time: 40 minutes
• Yield: 24 1x

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Description

These classic Australian Peppermint Cream Cookies are the perfect combination of crisp chocolate cookies, creamy mint filling, and a decadent dark chocolate coating.

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Ingredients

Units USM Scale 1x2x3x

Cookies:

• 7 tbsp (100g) butter, cut into cubes
• 1 cup (135g) all-purpose flour, sifted
• 2 tbsp (20g) cocoa powder
• 1/2 cup (100g) caster sugar
• 1 egg yolk

Peppermint Cream:

• 2 cups (250g) powdered sugar, sifted
• 1/4 tsp peppermint extract (adjust to taste)
• 2 tbsp hot water

Chocolate Coating:

• 14 oz (400g) dark chocolate (70% cocoa), chopped into small pieces

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Instructions

1. Prepare the Dough:

• Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
• In a food processor, combine the butter, caster sugar, and egg yolk. Blend until well combined and creamy.
• Add sifted flour and cocoa powder to the processor. Blend until the mixture starts to come together in a ball of dough.
• Divide the dough into two portions and flatten each into a disc. Wrap the discs in plastic wrap and refrigerate for 1 hour to chill.

2. Roll and Cut the Dough:

• Remove one disc of dough from the refrigerator. Roll it out between two sheets of parchment paper to about 1/4 inch (6mm) thickness.
• Use a small circular cookie cutter to cut out cookies from the dough, placing them on the prepared baking trays.
• Bake for 8-10 minutes, until firm but not too browned. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
• Repeat the process with the second disc of dough.

3. Make the Peppermint Cream:

• In a medium bowl, mix together the sifted powdered sugar, peppermint extract, and hot water until it forms a smooth, spreadable paste.
• Taste the cream and adjust the peppermint extract as needed. Be cautious, as too much peppermint may make the cookies taste overly minty.
• Spread the peppermint cream over each cooled cookie and allow it to set before proceeding to the next step.

4. Dip in Chocolate:

• Line a wire rack with parchment paper to catch any drips.
• Melt the chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Once melted, remove from heat.
• Dip each cookie into the melted chocolate, ensuring they are fully coated. Place the cookies back on the wire rack and let the chocolate set.

5. Serve:

• Once the chocolate has fully set, your peppermint cream cookies are ready to enjoy!

Notes

Peppermint Strength: Be mindful of the peppermint extract or flavoring oil used. Some are more potent than others, so start with a small amount and adjust to taste.

Storage: These cookies can be stored in an airtight container for up to a week. They also freeze well if you want to make them ahead of time.

Chocolate: Using high-quality dark chocolate (70% cocoa) provides a nice contrast to the sweetness of the peppermint cream. Milk chocolate can be substituted for a milder flavor.

• Prep Time: 30 mins
• Cook Time: 10 mins
• Category: Cookies
• Method: Baking
• Cuisine: Australian

Nutrition

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 18g
• Sodium: 40mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg