Wisconsin is currently covered in snow, and I’m snuggled up in my favorite hoodie and leggings watching it all from the cozy corner of my couch. It’s been such a wonderful holiday season. While I can’t believe Christmas is just 3 days away, this month has been so much fun. I’ve tried to take a step back these last few weeks and really take in the entire Holiday Season. We’ve watched loads of Christmas movies, drank our fare share of Christmas beer, and indulged in far too many holiday treats. But I’ve just loved every second of it.
I should have posted these Chocolate Mint Stick cookies at the beginning of the month since they are my absolute all-time-favorite! The recipe originally came from my childhood-best friends Grandam's and I can't tell you the first time I had them but they've been a Christmas cookie staple ever since. They’re almost like a brownie but still more of a cookie. They have the perfect mint flavor without being too overwhelming. And the bitter coating of chocolate combined with the sweet filling is the perfect compliment to make this cookie taste just like Christmas.
I made a batch way back at the end of November when I started all of my holiday baking. I like to keep them in the freezer most of the time, because I think the chocolate-peppermint flavor tastes better when the cookie is nice and cold. Slowly but surely, my stash of these mint-delights has been disappearing from my fridge. This is horrible to admit, but I didn’t even tell my husband I had made them until he found them tucked behind the Molasses Cookies in the back of the freezer one night. Oops. Paired with either a cold Christmas beer or an ice-cold glass of milk, these cookies are my favorite way to end a snowy December day.
This is my last post for a bit, as I want to take the time to truly enjoy these last few days of the Holiday Season. So, from my home to yours, I want to wish you all a very Merry Christmas. Thank you for sharing in my Holiday Baking. I hope you all have a wonderful Holiday!
Chocolate Mint Sticks
Makes 1 9x9-in. pan
Ingredients for Cookie Base
2 squares unsweetened chocolate (e.g. Baker’s Chocolate)
½ cup butter
1 cup sugar
¼ tsp. peppermint extract
½ cup sifted flour
Dash of salt
½ cup coarsely chopped walnuts
To Make Cookie Base
Preheat oven to 350°. Line a 9x9-in. pan with parchment.
Melt chocolate and butter over double boiler or carefully in microwave. Be careful not to burn. Beat eggs until frothy and stir in sugar. Add eggs and sugar to melted chocolate mixture with peppermint extract. Add the flour, salt and nuts. Pour batter into pan and bake for 15-20 minutes or until just cooked. Allow to cool. You can hurry the cooling by putting cookies into refrigerator when the pan is a little cool.
Ingredients for Filling
2 tbsp. softened butter
1 cup powdered sugar
1 tbsp. cream
½ teaspoon peppermint extract
To Make Filling
Blend together butter with powdered sugar, cream, and peppermint extract. Spread filling smoothly onto cookie base and let harden. You can put the cookies into the freezer for 10 minutes or so, if needed.
Ingredients for Glaze
1 square bakers chocolate
1 tbsp. butter
To Make Glaze
Melt together chocolate with butter either in microwave or over double boiler. Drizzle the chocolate mixture over the top of filling and spread. Work very quickly. Put the cookies into refrigerator for a minute to help set well.
Once the cookies are cool and well set-up, I remove the parchment with the cookies from the pan, and carefully cut them into small squares or bars with knife. Run the knife under hot water frequently while cutting, and wipe off blade as cutting carefully. Once the bars are all cut, you can serve or store in the freezer.