This dish was published in our staff newsletter by the hotel’s chef, where I was employed. These minty, chocolatey cookies are ideal for Valentine’s Day!
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 60 |
| Yield: | 5 dozen filled cookies |
Ingredients
- 4 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter
- ¾ cup vegetable shortening
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- ¼ cup milk
- 1 ½ teaspoons peppermint extract
- 1 ¾ cups milk chocolate chips
- 2 tablespoons vegetable shortening
- 1 cup sifted confectioners’ sugar
- 1 drop peppermint extract, or to taste
- 1 drop red food coloring, or as needed
- ¼ teaspoon milk, or as needed
- ¼ cup milk chocolate chips
- 2 teaspoons vegetable shortening
Instructions
- Mix flour, baking soda, and salt in a bowl until thoroughly combined. With an electric mixer or stand mixer, beat together the butter, 3/4 cup shortening, sugar, and brown sugar in a large bowl until fluffy; beat in the eggs, 1/4 cup milk, and 1 1/2 teaspoons of peppermint extract. Gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms a soft dough. Divide the dough into 4 pieces, cover, and chill for 1 hour in refrigerator.
- Preheat oven to 375 degrees F (190 degrees C).
- To make filling, melt 1 3/4 cups of milk chocolate chips with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. Stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.
- Remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick, and cut out 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. Place half the hearts onto ungreased baking sheets. Carefully spread those hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. Gently pinch the edges of both cookies together to enclose the filling.
- Bake in the preheated oven for 10 minutes; let cool for 1 minute on the baking sheets before removing to finish cooling on racks.
- For peppermint drizzle, mix together the confectioners’ sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing. For chocolate drizzle, melt 1/4 cup of milk chocolate chips with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon.
- Drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. Let the cookies stand so the drizzle sets, about 30 minutes.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 65 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies look and taste beautiful! I got so many compliments on these! I wasn’t able to get 5 dozen, but that’s because I didn’t roll the dough as thin as the recipe called for. These were excellent after baking, but got even better the next day or two. Can’t wait to make these again!
I followed the recipe ingredients but I changed the process. I baked the cookies first and then filled them. The dough was too soft to fuss with to attempt filling first. Great flavor and fun to look at.
Sooo yummy! I just made these and they are so amazing, the only thing more amazing than these cookies is that no one has reviewed them yet! I made mine just a little different, everywhere it said peppermint extract I used almond extract instead and then I also put a little almond sliver inside each one 🙂