Decadent Chocolate Mint Meltaways
Indulge in the delightful fusion of rich chocolate and refreshing mint with these Decadent Chocolate Mint Meltaways. Inspired by a classic recipe from Bon Appetit Magazine, December 1990, these festive cookies are elevated with a silky minted ganache, enveloped in a velvety dark chocolate coating. Perfect for holiday gatherings, these meltaways are sure to impress with their exquisite flavor and elegant presentation. Although the original recipe suggests piping, it has been simplified to a hand-formed method that delivers easy preparation without compromising on taste. A truly memorable treat for anyone who loves the classic combination of mint and chocolate.
42
Servings
86
Calories
9
Ingredients
Ingredients
Unsalted butter
1 cup (room temperature)
Vanilla extract
2 teaspoons
Peppermint extract
1 teaspoon (divided (1/2 for cookies, 1/4 for ganache))
Powdered sugar
1/2 cup + 2 tablespoons
All-purpose flour
2 cups
Whipping cream
1/4 cup + 2 tablespoons
White chocolate
9 ounces (chopped)
Semisweet chocolate
9 ounces (chopped)
Vegetable shortening
1 tablespoon
Instructions
1
Preheat your oven to 350°F (175°C) and butter two heavy-duty cookie sheets.
2
In a medium bowl, use an electric mixer to cream the unsalted butter with vanilla and peppermint extracts until the mixture is light and fluffy.
3
Gradually add in the powdered sugar, beating until completely incorporated. Once combined, add half of the all-purpose flour and beat until just mixed; then add the remaining flour and stir until fully integrated.
4
Take small portions of the dough and roll them into balls, slightly flattening each ball to form discs. Arrange the discs on the prepared cookie sheets, leaving ample space between each.
5
Bake in the preheated oven for about 12 minutes or until the edges are golden brown. Once baked, transfer the cookies to paper towels to cool completely.
6
For the ganache: In a small heavy saucepan over low heat, bring the 1/4 cup of whipping cream and 2 tablespoons of butter to a simmer. Remove from heat and add the chopped white chocolate, stirring until smooth. Mix in the additional 1/4 teaspoon of peppermint extract. Chill the ganache in the refrigerator for approximately 30 minutes, stirring occasionally until it reaches a spreadable consistency.
7
Prepare two foil-lined cookie sheets. Using a small metal spatula, spread about 1 teaspoon of the ganache over the flat side of each cooled cookie. Place the ganache-coated side up on the prepared sheets, repeating this for all cookies. Refrigerate until the ganache is firm, roughly 30 minutes.
8
For coating: In a double boiler over simmering water, melt the chopped semisweet chocolate along with vegetable shortening, stirring occasionally until smooth. Remove from the heat once melted.
9
Carefully grasp each cookie on the sides and dip the ganache side into the melted chocolate, gently shaking off any excess chocolate. Place the coated cookie chocolate side down on a clean sheet. Repeat this process until all cookies are dipped.
10
Chill the cookies until the chocolate sets, approximately 30 minutes. Once set, remove the cookies from the foil and store them accordingly.
11
(Cookies can be made up to two weeks in advance. Store in airtight containers, in single layers. Allow to stand at room temperature for 10 minutes before serving.)
Nutrition Information
5.71g
Fat
6.67g
Carbs
0.86g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Mint Meltaways?
They are festive cookies featuring a silky minted ganache and a velvety dark chocolate coating, inspired by a classic 1990 Bon Appetit recipe.
How many servings does this recipe make?
This recipe yields approximately 42 cookies.
What is the calorie count per cookie?
Each meltaway contains approximately 86 calories.
How much fat is in one serving?
Each cookie contains 5.71g of fat.
What are the total carbohydrates per cookie?
There are 6.67g of carbohydrates in each serving.
How much protein is in each cookie?
Each cookie provides 0.86g of protein.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do the cookies need to bake?
Bake the cookies for approximately 12 minutes or until the edges are golden brown.
What is the first step in preparing the dough?
The first step is to cream the unsalted butter with vanilla and peppermint extracts until the mixture is light and fluffy.
How do I shape the cookie dough?
Take small portions of the dough and roll them into balls, then slightly flatten each ball into a disc.
What should I use to cool the cookies?
Transfer the baked cookies to paper towels to cool completely.
What ingredients are needed for the minted ganache?
The ganache requires whipping cream, butter, chopped white chocolate, and peppermint extract.
How long should the ganache chill before use?
Chill the ganache for approximately 30 minutes until it reaches a spreadable consistency.
How much ganache is applied to each cookie?
Spread about 1 teaspoon of the ganache over the flat side of each cooled cookie.
What type of chocolate is used for the outer coating?
The recipe calls for 9 ounces of chopped semisweet chocolate.
Why is vegetable shortening added to the coating?
Vegetable shortening is melted with the semisweet chocolate to create a smooth, dippable consistency.
What is the best way to melt the chocolate coating?
Use a double boiler over simmering water, stirring occasionally until smooth.
How do I dip the cookies in the chocolate?
Grasp each cookie by the sides and dip the ganache-coated side into the melted chocolate, shaking off any excess.
How long does it take for the chocolate coating to set?
The cookies should be chilled for approximately 30 minutes until the chocolate is firm.
Can I make these cookies in advance?
Yes, these cookies can be made up to two weeks in advance.
How should these cookies be stored?
Store them in airtight containers in single layers.
Should I serve the cookies directly from the refrigerator?
No, it is recommended to let them stand at room temperature for 10 minutes before serving.
What type of butter is best for this recipe?
The recipe specifies using unsalted butter at room temperature.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
What kind of flour is required?
The recipe requires 2 cups of all-purpose flour.
Is white chocolate used in the dough or the filling?
White chocolate is used specifically for the ganache filling, not the dough.
What type of sugar is used in the cookie dough?
The recipe uses 1/2 cup plus 2 tablespoons of powdered sugar.
How do I prepare the cookie sheets?
Butter two heavy-duty cookie sheets before placing the dough discs.
Does the recipe require an electric mixer?
Yes, an electric mixer is used to cream the butter and incorporate the sugar and flour.
What is the source of the original inspiration for this recipe?
The recipe is inspired by a classic version from Bon Appetit Magazine, December 1990.