I was sent some chocolate from Chuao Chocolatier and gladly used them to make these cookies.
Why have I never used chocolate discs before? They’re so much better than chocolate chips.
I was walking to dinner the other day and a little girl standing across the street from me yelled, “GIRL SCOUT COOKIESSS!” at the top of her lungs. Bless her heart. If she hadn’t yelled so loud, I wouldn’t be eating a Samoa right now. Girl scout cookie season really does creep up on you in the best possible way. Too bad it doesn’t last forever.
As if having a girl scout cookie in my hand wasn’t good enough, I had to bake them into another cookie. Soft chocolate-y dough on the outside with a crunchy minty center. Yup, just like the one time I made Oreo stuffed chocolate chip cookies. Cookies in cookies are pretty much the greatest concoction ever. Don’t believe me? Try for yourself.
Recipe from Visions of Sugar Plum, which makes approximately 32 cookies.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips, melted (I used discs, but feel free to use whatever you have on hand)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3cup unsweetened dark cocoa powder
- 2 cups all purpose flour
- 32 thin chocolate mint cookies
Directions
- Cream together the butter and sugar. Beat in melted chocolate, eggs, vanilla, baking soda, baking powder and salt until well combined.
- Gradually mix in the cocoa powder and flour until just combined. Chill dough in refrigerator for at least an hour.
- Preheat oven to 350 degrees.
- Take about 2 teaspoons of the cookie dough and flatten in the palm of your hand. Place the mint cookie on top of the flattened dough. Flatten another piece of the dough and place it on top of the mint cookie. Fold and pinch together the sides so that the cookie is completely covered, making an even layer of cookie dough around the thin mint. Repeat process with remaining cookies.
- Place on cookie sheets, spacing about an inch apart. Bake 10-12 minutes, or until set, and slightly crisp. Cool 2 minutes before transferring to wire racks to cool.
Still in need of more chocolate? Chuao Chocolatier also sent me these chocopods. They’re the perfect bite sized dessert on the go.
These have caramelized honeycomb pieces in dark chocolate. They have a ton of different flavors, including firecracker (dark chocolate with chipotle, salt, and popping candy), coffee & anise, and leche. YUM!
