Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

Homemade Thin Mints by Wood and Spoon blog. These are thing crunchy cookies coated in a chocolate shell inspired by the Girl Scouts Thin Mint Cookies. These make terrific peppermint holiday cookies and are a great dessert for chocolate lovers. Learn how to make this homemade version of the cult favorite on thewoodandspoon.com.

Is there anything better than peppermint treats at Christmastime?! NO! To celebrate the season let’s start off today with a few of my favorite mint treats and homemade thin mints!

No-Churn Peppermint Cookie Ice Cream Easy peasy and super delicious, this no-churn ice cream features candy cane bits and Oreo cookies!
Peppermint Bark Brownies Fudge brownies and a thick layer of peppermint chocolate make these treats to die for!
Mint Chocolate Souffle This recipe is a little more complicated, but the effort is worth it!
Peppermint Bark Bread A wreath of chocolate and peppermint-filled bread makes up the most decadent breakfast treat!
Peppermint Bark Icebox Cake Layers of cocoa cookies and creamy peppermint filling let the peppermint bark shine in this cake!
Peppermint Mocha Macarons The class French cookies get cozy for these espresso and mint-flavored sandwich cookies.
White Chocolate Peppermint Cheesecake White chocolate filling and a cookie crumb crust go hand-in-hand with candy cane bits!
Mint Chocolate Sandwich Cookies These chewy chocolate cookies have a fudgy mint center that is awesome!
Peppermint Brownie Cookies My favorite treat is a mash-up of brownies and cookies, featuring flaked salt and mint flavor!

Homemade Thin Mints

Today’s recipe is a good one- Scout’s Honor. December is definitely a month for cookies, and in our house, no other flavor stands above mint chocolate. Naturally, it was high time we put together a recipe for homemade thin mints inspired by the Girl Scouts favorite. If you have a hankering for mint and chocolate, let’s dive in.

I’m guessing everyone has a favorite Girl Scouts cookie. Samoas are always a good vote, and I’m guessing a bunch of people like the shortbread too. But hands down, thin mints are the best, right? A thin, crunchy mint chocolate cookie coated with a semisweet chocolate shell? Heck yes! A few years back, I made a sandwich cookie inspired the classic cookie, but this year, I decided we needed homemade thin mints too. So here she is!

Making Homemade Thin Mints

This recipe makes a few dozen cookies that are right at home on any holiday table. They keep for a few days too which means you can make this recipe in advance. To make them, start with the cookie dough. Butter, sugar, and extracts come together in a bowl before flour, cocoa powder and leavening stir in. The dough comes together into a log before being sliced into small rounds. After baking, the cookies should cool prior to dipping into melted chocolate. I like to finish each off with a sprinkle of salt as well, but sprinkles or even cookie crumbs would be a great addition as well.

I’ll be sharing cookie recipes all month long here, but be sure to try out one of these minty one this week. Happy Wednesday and Happy Baking!

Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

Print Recipe

These thin mint chocolate cookies are a copycat recipe of the Girl Scout’s Original Thin Mint Cookie!

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 24 Small Cookies
Category: Dessert

Ingredients

For the Cookies

½ cup unsalted butter, at room temperature
1/3 cup sugar
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
¾ cup all-purpose flour
¼ cup cocoa powder
Heaping ¼ teaspoon salt
1/8 teaspoon baking soda

For the chocolate shell:

1 cup semisweet chocolate chips
¼ teaspoon peppermint extract
½ teaspoon vegetable oil
Flaked salt

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Instructions

In a large bowl or the bowl of a stand mixer, combine the butter, sugar, and extracts, beating on medium speed until smooth and combined. Add the flour, cocoa powder, salt, and baking soda, stirring on low to combine. Bring the dough together into a ball and then roll on a clean surface out into a log. Wrap in plastic wrap and refrigerate for about 30 minutes or until barely firm.
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with a piece of parchment. Use a sharp knife to cut the dough into 1/8” slices and space them out about 2” apart on the prepared sheet pan. Bake in the preheated oven for 12 minutes or until the edges are set. Allow to cool completely.
Once ready to dip, gently melt the chocolate chips down until smooth, stirring occasionally being careful not to burn the chocolate. Lay out a large piece of wax or parchment paper to work on. Stir in the extract and oil. Use a fork to dip the cookies into the chocolate and shake off an excess. Allow to set up briefly on the wax paper and then sprinkle (if desired) with flaked salt. Allow to set up completely prior to enjoying.

White Chocolate Peppermint Cookies (With Option For Vegan Too!)

White Chocolate Peppermint Cookies

Okay, have I whet your appetite? Are you ready for the main event? These white chocolate peppermint cookies are chewy with crunchy bits of peppermint throughout. The white chocolate pairs deliciously with the minty candies, and (BONUS!) these cookies can be made 100% vegan. The recipe is a play on my favorite vegan chocolate chunk cookies, so you can expect the same toothy bites and decadent flavors throughout. All of the ingredients can be combined in a single bowl and the entire recipe takes less than 30 minutes from start to end of baking.

If you’d like to keep these white chocolate peppermint cookies vegan, be sure to snag some vegan white chocolate and peppermint candy pieces at the store. In my research, I found that Brach’s brand peppermints were vegan, but if you’re not set on making a vegan cookies, no problem! Just use whichever white chocolate chips/bars and mints/candy canes that you prefer. I tested this recipe with a couple of different varieties and had no problems. Do note that any candy pieces you press on top of the cookies will get tacky and chewy over time if exposed at room temperature for a long time. If you plan to serve them quickly, go ahead and leave some candies on top of your rounds of dough, otherwise just mix them right into the batter.

I hope the next few days are merry and bright in your home. Merry Christmas to you guys and HAPPY BAKING!

White Chocolate Peppermint Cookies (With Option For Vegan Too!)

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These white chocolate peppermint cookies are a festive vegan option for your holiday table!

Author: Kate Wood
Prep Time: 5
Cook Time: 10
Total Time: 15 minutes
Yield: 16
Category: Cookies

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1/3 cup (80 gm) coconut oil, firm not liquid
6 tablespoons organic brown sugar
6 tablespoons organic cane sugar
1 teaspoons vanilla extract
1/8 teaspoon peppermint extract
1–1/4 cups plus 2 tablespoons (180 gm) all-purpose flour
1/2 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup vegan white chocolate chips
½ cup crushed vegan peppermint candies, if desired

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Instructions

Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the white chocolate and stir to combine.
Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Bake in the preheated oven about 9 minutes or until the cookies have set around the edges. Quickly remove the sheet pan from the oven and sprinkle the tops of each generously with crushed peppermint candies. Return to the oven for one more minute or until set and allow to cool completely before enjoying.

Mint Chocolate Souffles

12 Comments / Cakes, Confections and Candies

I can’t tell you how antsy I have been for Friday. Just envision me with a frizzy pony tail, wearing smelly gym clothes and about half of my children’s breakfast. Then envision the unsettling//crazy look in my eyes as I survey my home covered with a mess of toys, a sink full of dirty dishes, and a never-ending pile of laundry. The overwhelming mix of to-do lists and anxious sweating is the essence of who I have been this past week, so I could not be more thrilled that Friday is now here. Please, someone get me a cocktail.

What We’ve Been Up To

Admittedly, we’ve been busy. There’s been house-building stuff to tend to, tons of bloggy content to create, and a pretty constant flow of meetings, house guests, and packing. On top of that, I made the scholarly decision to potty train George this week, and can we all just LOL at that one. Just as soon as we’re ready to walk out the door or sit down for dinner, George decides to pee in his shoes or squash down on his underwear full of you-know-what. I’m not sure if he is drinking gallons of water behind my back or if he just enjoys playing the game called “Let’s See if Mom Can Guess Which Corner I Peed in Today,” but the kid goes more than a pregnant lady in her third trimester. It’s borderline impressive.

Thankfully, we have some fun plans to look forward to this weekend. We’re having a mini staycation in Birmingham and then my birthday is the following Monday! I’m turning thirty fun (cough: 31) and I can’t wait to celebrate. One of the many perks of being a food blogger is that you’re always allowed to make your own birthday cake, and I’m just really into being a control freak with my dessert. Stay tuned for more on that.

Mint Chocolate Souffles

As for today’s recipe, I’m sharing these mint chocolate soufflés, a must-make from Staub’s newest cookbook. One of my favorite Instagram friends, Amanda Frederickson, was the ghost writer for this stunner, and I was so impressed by the book. Although I was allured to a number of the recipes right off the bat, I knew these mint chocolate soufflés were calling my name.

I love how special and celebratory the little soufflés are. Yes, they’re a bit of work, but the reward is so incredibly worth it. The recipe is seamless and there’s something incredibly gratifying about delivering something so stunning to the table. With the holidays just around the corner, you’ll want to have this recipe on standby for any fancy small gatherings or candlelit dinners.

Making the Souffles

The making of these mint chocolate soufflés requires a few different steps, but if you read through the instructions it will be easy to see where you can break the work up to fit your schedule. The mint creme anglaise, made with fresh mint, can be made a day or two ahead of time, and even the soufflés can hang out in your fridge for the afternoon until you’re ready to bake and serve. Just remember that you’ll want to bake these up right before serving and not a moment sooner. Your guests will want to see those lofty domed chocolate tops before they fall! Everyone just loves a dessert that comes is served individually! (PS, I used these cocottes.)

Give these mint chocolate soufflés a try and be sure to check out the new cookbook. In the meantime, I hope your Friday is full of love and dessert. Happy baking!

If you like these mint chocolate soufflés you should check out:

Peppermint Bark Bread

Peppermint Bark Brownies

Lemon Mint Sorbet

Mint Brownie Ice Cream Cake

Mint Chocolate Sandwich Cookies

Peppermint Bark Icebox Cake

Mint Chocolate Souffles

Print Recipe

These mint chocolate souffles are fancy and festive, a chocolate lover’s dream. Made with a fresh mint creme anglaise, these treats are perfect a decadent after-dinner treat.

Author: Kate Wood
Prep Time: 45
Cook Time: 20
Total Time: 1 hour 5 minutes
Yield: 6
Category: Dessert

Ingredients

For the mint creme anglaise:

1 cup half and half
1/2 vanilla bean, split
1 cup fresh mint leaves
3 large egg yolks
1/4 cup granulated sugar

For the souffle:

1/2 cup granulated sugar, plus more for coating the pan
6 ounces bittersweet chocolate
1/2 cup heavy cream, warmed
2 teaspoons vanilla extract
Pinch of salt
4 large egg yolks
5 large egg whites
1 teaspoon cream of tartar
Powdered sugar, for sprinkling

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Instructions

To make the creme anglaise:

In a petite saucepan, combine the half-and-half, vanilla bean, and mint. Bring just barely to a boil over medium heat, then pour into a bowl and cover with plastic wrap. Let the vanilla bean and mint infuse the cream for 20 minutes. Strain the cream and keep it warm.
In a medium bowl, whisk the egg yolks and granulated sugar. Gradually whisk 1/4 cup of the warm cream into the egg yolks. Slowly whisk in the remaining cream mixture. Return the cream to the French oven and cook over medium-low heat until the creme anglaise is thick enough to coat the back of a wooden spoon. Strain into a bowl, cover it with plastic wrap, and chill until ready to serve.

To make the souffle:

Preheat the oven to 350 degrees. Butter the sides of 6-6 ounces ramekins or cocottes. Sprinkle each pot with sugar, coating the sides and the bottom. Discard any excess sugar.
In a large bowl, combine the chocolate and warm cream. Let sit for 2 to 3 minutes, then whisk until smooth. Add 1/4 cup of the granulated sugar. the vanilla extract, and salt and mix well. Add the egg yolks and whisk to combine. Set aside.
In the bowl of a stand mixer, combine the egg whites and cream of tartar and mix on low speed until small bubbles begin to form. Increase the speed to high and mix until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar, a small amount at a time, and continue to beat on high speed until smooth and flossy stiff peaks form.
Using a spatula, fold 14 of the egg white mixture into the chocolate mixture. Add the remaining egg whites, being careful not to overtax. Pour the mixture into the prepared French oven and bake for 23-27 minutes, until the souffle has risen and the top appears set. Sprinkle with powdered sugar and serve immediately with the creme anglaise.

The recipe for these mint chocolate soufflés are from Staub.

Peppermint Bark Bread and a GIVEAWAY!

148 Comments / Breakfast

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Y’all. I am in full throttle Christmas mode over here. The past few weeks have been a whirlwind of wrapping paper and Mariah Carey Christmas songs, and I’m so excited about it, I could squeal.

Last week we enjoyed our first (and maybe only) snow of the season. Aimee was unsure about the snow at first, but eventually came around. She made a snowman and ate the snow, and all in all, I’d say she enjoyed her first winter wonderland. George didn’t have a clue what was going on but was less than enthusiastic about snowballs. Is anyone surprised? It seems like the harder I try to get my kids excited about Christmas, the more annoyed they get with me. Case and point:

Peppermint Bark Brownies Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com — Have you ever seen kids be this savage to Santa? Poor guy.

After a weekend of Santa visits, snow flurries, and mugs of cocoa, we’ve pretty much hit all of the Christmas highlights. Even if the kids aren’t in the holiday spirit, I’m going to be the merriest little elf this side of the North Pole, okay? Basically, hide ya kids and hide ya wife, because we’re making everything Christmassy up in here.

Peppermint Bark Bread

You’ve already heard me go on about how much I love peppermint bark. Chocolate plus anything is a win, but the sweet addition of peppermint bits just makes it absolutely irresistible. In my opinion, everything is better with a little bit of peppermint bark, even if it is as simple as a loaf of bread. Thus I give to you my new favorite holiday breakfast treat, peppermint bark bread.

The recipe for this bread is adapted from my favorite cinnamon swirl bread. The dough is buttery and fluffy and goes splendidly with anything sweet. Here, a chocolate filling and chopped bits of peppermint bark bring the razzle dazzle to my favorite dough to create a holiday bread that is as delicious as it is beautiful. This peppermint bark bread is perfect for snacking, gifting, or grinching all to yourself. You decide.

Check Out the New Toy!

I prepared this peppermint bark bread in my new kitchen BFF, the Wolf Gourmet Oven. Remember the Wolf Gourmet Blender that I used to make the most delicious peanut butter and chocolate cheesecake? Well, in similar fashion, this countertop oven knocked my socks off and I am tickled to jabber on about it today. In the past, we used our counter ovens to make toast or heat small plates of leftovers, but we never utilized it for any substantial work. This Wolf Gourmet oven is not your average bird, though. It is made for heavy duty, legitimate baking, and I was thrilled with the results I had in preparing this bread.

Making the Bread

The dough for this peppermint bark bread starts off like any other with yeast, flour, and sugar. We add an egg and some butter to the loose dough and beat away at it in a stand mixer until the dough becomes stretchy and soft. While I normally proof my doughs on the counter next to a warm oven, I was thrilled to find that my new counter oven had a proof setting! I let the dough rise quickly in the oven and then began to prepare the filling.

Chocolate, butter, and cocoa powder are melted together and then stirred with a sprinkling of confectioner’s sugar. The whole lot of it gets smeared on the rolled dough and dotted with bits of peppermint bark. Roll the dough into a log, cut it lengthwise into two pieces and twist them over one another, pinching the two ends together to form a wreath. Allow the loaf the rise just slightly while you preheat the oven.

Again, I used the Wolf Gourmet oven to bake this loaf and the results were fab. I found that my peppermint bark bread baked in the counter oven was consistent with loaves I baked in my traditional oven, and I am grateful for a second baking option in my home. This appliance is a terrific addition to my kitchen and I hope you will consider one for your own!

A Giveaway!

Because Christmas is the time for giving, my friends at Wolf Gourmet want to share one of these beauties with you! For an entry to win, click over to my Facebook page here and give it a like! Afterwards, leave a comment on this page below telling me your favorite holiday baked good. One U.S. winner will be randomly selected on December 19th! Happy baking and love to you all!

If you like this peppermint bark bread, you should check out:

Peppermint Bark Icebox Cake

Peppermint Bark Brownies

Mint Chocolate Sandwich Cookies

Mint Brownie Ice Cream Cake

Peppermint Bark Bread

Print Recipe

★★★★★

4.6 from 11 reviews

This is a braided holiday bread filled with chocolate and bits of peppermint bark!

Author: Kate Wood
Prep Time: 120
Cook Time: 30
Total Time: 2 hours 30 minutes

Ingredients

2/3 cup (160 mL) whole milk, lukewarm
¼ cup (50 gm) sugar
2–1/4 teaspoons active dry yeast
2 cups (260 gm) all-purpose flour
2 large eggs, divided
½ teaspoon salt
4 tablespoons (55 gm) unsalted butter, at room temperature

For the filling:

4 ounces semisweet chocolate
6 tablespoons unsalted butter
2 tablespoons unsweetened cocoa powder
1/3 cup (40 gm) powdered sugar
4 ounces Williams-Sonoma Peppermint Bark

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Instructions

In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine. On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.
Once the bread has nearly risen, melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.
Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface. Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough. Sprinkle evenly with the peppermint bark bits.
Starting with one of the long ends, roll the dough somewhat tightly into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” chunk of dough at the top. This will serve as the starting point for your braid, so you want the dough to remain connected here. Turn the exposed innards of the dough roll to face upwards and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece. Join the ends of the dough to make a ring, pinching the ends together slightly. Carefully transfer the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
Once the oven is preheated, stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout. Allow to cool slightly prior to cutting and serving. Feel free to dust with powdered sugar once cooled.

Notes

In a pinch, you can substitute ¾ cup chocolate spread for the filling.

Peppermint Bark Brownies

24 Comments / Cookies and Bars

It’s finally December, and I could not be more thrilled. This time of year holds so much joy and fun, and since having kids, I find myself wanting to make even more of it all. I want my babies to enjoy the sights and sounds and smells that come with this beautiful season; I want to set into motion traditions that will slowly become a part of our evolving family Christmas story.

Sometimes that includes cookies before bedtime or hot cocoa from the Santa mug. Sometimes it means Bing Crosby Christmas songs at breakfast or reading “Twas The Night Before Christmas” four times in one night. Amidst all of the hustle and bustle, gift wrapping and trips to the post office, there’s a bit of magic in there, twinkling with a flicker of wonder and anticipation, and I’m determined to tap into that for my children.

For Aimee, the possibility of Christmas is almost ubelieveable. She’s already started asking questions about Santa (“Where does he live? Why does he bring us presents? Why are the deer in the sky? How does he fly?”), and the magic and wonder-filled innocence of it all is beyond endearing. George, although completely oblivious to Santa or gift exchanges or that sweet babe in a manger, is still captivated. He stands in front of the tree, his face aglow from the lights, and I imagine he’s thinking of 150 ways to dismantle the decorations. He would like nothing more than to pick each bulb from the tree and hurl them into the yard, and as exhausting as it is to live with my own mischievous Elf on the Shelf, I’m tickled to see him enjoying Christmas in his own special way.

To provide my children the proper introduction to the Christmas season, I prepared these peppermint bark brownies in participation with Eagle Brand Sweetened Condensed Milk’s “Uncookie Exchange.” Holiday baking, while a delicious and necessary component of any Christmas celebration, can often be tiring and complicated. To make things simpler, the Uncookie Exchange campaign has rallied bloggers and bakers to create fuss-free recipes that are sure to make all your days merry and bright. These peppermint bark brownies are my second contribution to the Uncookie Exchange which is filled with a number of other decadent bars and fudge recipes that your holiday guests won’t soon forget.

To make them, we start with the batter. Chocolate and butter are melted and whisked together over a double boiler until smooth. Eggs and a single can of Eagle Brand sweetened condensed milk are added next, followed by a bit of vanilla extract and sugar. Once the wet ingredients are well incorporated, we fold in the dry components- flour, cocoa powder, salt, and leavening. Chocolate chips are the last addition before the batter is spread into a prepared 9″x13″ pan and baked in a preheated oven.

Once the peppermint bark brownies are baked, we melt down some semisweet and white chocolate and spread it in thin layers onto the cooled treats. A sprinkle of crushed candy canes is the finale to the peppermint brownies, and trust me, it’s not an ingredient to miss. These treats are straightforward, can feed a crowd, and are more festive than St. Nick himself. Scout’s honor.

With their rich, fudgy brownie batter and layers of peppermint speckled chocolate, these peppermint bark brownies taste like the holidays and practically beg to be shared. I promise that if you bake one pan there will be no returning to store-bought treats for the remainder of the month of the December. They’re that good. Be sure to check out the other treats involved in the Uncookie Exchange– I know my mouth is watering already.

Happy December y’all! Happy baking and happy holidays.

This post is sponsored by Eagle Brand. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these peppermint bark brownies, you should check out:

Peppermint Bark Icebox Cake

Mint Brownie Ice Cream Cake

Mint Chocolate Sandwich Cookies

Hot Fudge Sundae Cake

Pretzel Shortbread Peanut Butter Brownies

Lemon Mint Sorbet

Peppermint Bark Brownies

Print Recipe

★★★★★

5 from 2 reviews

These peppermint bark brownies are fudgy chocolate brownies topped with a semisweet and white chocolate peppermint bark and candy cane pieces.

Author: Kate
Prep Time: 30
Cook Time: 60
Total Time: 120
Yield: 16

Ingredients

For the brownies:

12 ounces (340 gm) semisweet chocolate, finely chopped
10 tablespoons (140 gm) unsalted butter
1 (14 ounce) can of Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon vanilla
½ cup (100 gm) sugar
1 cup (130 gm) all-purpose flour
¼ cup (20 gm) unsweetened cocoa powder
¾ teaspoon salt
½ teaspoon baking powder
½ cup (90 gm) mini semisweet chocolate chips

For the peppermint bark topping:

8 ounces (225 gm) semisweet chocolate
12 ounces (340 gm) white chocolate
¼ cup of crushed peppermint candies or candy cane pieces

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Instructions

To make the brownies:

Preheat the oven to 350 degrees. Line a 9”x13” baking pan with a large piece of foil with 2” overhang on all sides of the pan. Grease lightly with baking spray or oil.
Place a large bowl over a saucepan over medium-low heat with a small amount of simmering water in it. Put the chocolate and butter into the bowl and stir regularly until melted. Remove from heat and set aside briefly. In a separate small bowl, stir together the sweetened condensed milk and eggs. Whisking briskly, add the sweetened condensed milk mixture to the chocolate and butter mixture until well combined. Add the vanilla and sugar, stirring to combine. In a small bowl, combine the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the chocolate mixture and fold to combine. Stir in the mini chocolate chips.
Spread the mixture into the prepared pan and bake in the preheated oven for about 25-30 minutes or until the edges are well set and a toothpick inserted comes out only with a few moist clumps. Be careful not to overbake. Allow the brownies to cool completely.

For the topping:

Melt the semisweet chocolate in a double boiler, similarly to the chocolate for the brownies. Spread the chocolate in an even, thin layer on the brownies. Place the pan in the fridge to set up while you repeat this process with the white chocolate. Melt it gently over very low heat (white chocolate will seize if it gets too hot!) and then spread evenly over top of the cooled, set semisweet chocolate. Sprinkle the top of the brownies with the peppermint pieces and allow to set completely in the fridge prior to slicing. Enjoy!

Mint Brownie Ice Cream Cake

6 Comments / Cakes, Frozen Desserts

Sometimes, we need a surprise up our sleeves. An extra card in our deck, a furry rabbit hiding in our hat- anything to make our audience think we’re all but magical. Friends, I may be short on trick mirrors and trap doors, but this super simple, make-ahead mint brownie ice cream cake is for sure going to be the disappearing act at your next dinner party. It’s that awesome. So let’s get to it!

You probably already know how much I love no-churn ice cream. There’s always a quart or two in my freezer, because the only thing better than homemade treats is one that is only three ingredients and takes less than 10 minutes to prepare. It makes me feel domestic and awesome, and we all need that sometimes, right? But when I’m looking for a showstopping dessert to share at a gathering of some sort, I want something with a bit more pizzazz, you know? Something that makes everyone lick their plate and exclaim, “SWEET MERCY, WHERE IS THE ANGEL THAT MADE THIS!?”

Mint brownie ice cream cake is the best of both worlds. The cake is delicious to taste and easy on the eyes, but with only three steps, this recipe is also nearly fool proof, with multiple options for simplifying and making ahead. Let me just go ahead and give you the run down.

Step One: Make the Brownies.

If you’re reading this baking blog, it’s safe to assume you’ve made brownies before. I’ve included the recipe for an easy brownie that I use for frozen desserts, but you could totally use a box brownie mix or even (gasp!) store bought ones. I won’t tell. And your taste testers will have no clue. Promise.

Step Two: Make the Ice Cream.

If there is something easier than making no-churn ice cream, I don’t want to know. Pour the sweetened condensed milk and heavy cream into your mixing bowl and you’re literally already halfway there. For this mint brownie ice cream cake, we split our ingredients in half to make two flavors (because options, duh): a chocolate ice cream and a mint chip ice cream. If you don’t like mint chip ice cream, you can lose that flavor extract and use hazelnut instead. Or how about coconut? Almond? Root beer? Whatever, just use whatever flavor you want, ok? If you’re looking for an ice cream substitute though, I can’t help you, and honestly, we are probably no longer friends. Just kidding. We can still be friends. But don’t push it.

Step Three: Assemble Your Cake.

This is probably the hardest part of preparing this mint brownie ice cream cake. If you’re like me and are a bit of a perfectionist when it comes to the looks of your treats, this step will require some attention from you. At this point, you have the option of preparing a chocolate ganache to layer on the inside and garnish the outside of the cake with. You can also crush up some chocolate sandwich cookies if you want an extra layer of crunch in your masterpiece.

Either way, you layer the ice cream with the prepared brownies, and before you can say “Bippity Boppity Boo,” your bag full of ingredients has transformed into this fab mint brownie ice cream cake that will impress the glass slippers off of everyone you know. So in short, if you want to make this cake 100% from scratch, you will prepare your brownies, whip up some ice cream, and layer the two with some homemade ganache and whipped cream. But if you want to take easy street, you simply acquire brownies, make some ice cream, and dump it all into a pan with some store bought fudge sauce and chocolate cookies. Literally, the hardest part of making this mint brownie ice cream cake is waiting patiently for it to freeze up. Literally.

More Month of Chocolate

Our #monthofchocolate extravaganza has been pretty fun these past few weeks. Be sure to look back at the past few blog posts for other chocolaty goodness and recipe inspiration. Somehow two mint chocolate recipes made it into the lineup, which either means I really like mint, or I’m secretly pregnant again (just kidding, Mom, I am not pregnant. Don’t get too excited.) March may have a bit less chocolate in it, but like any self-respecting addict, I won’t be able to stay away for too long. Give this mint brownie ice cream cake a try, and let me know how it goes!

I strongly recommend going ahead and making it this week, wrapping it in foil, and saving it in your freezer for a rainy day. You never know when you might need that fancy trick up your sleeve. Cheers to you and have a terrific Tuesday!

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Mint Brownie Ice Cream Cake

Print Recipe

This mint brownie ice cream cake features a mint chip ice cream and a fudgy brownie layer!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 240
Yield: 9 Servings
Category: Dessert

Ingredients

For the brownies (see notes for shortcut):

4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter (2 sticks)
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

For the ice cream:

1 (14 ounce) can of sweetened condensed milk
1/2 cup cocoa powder
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 teaspoon peppermint extract
Green food coloring, if desired
2 ounces finely chopped semisweet chocolate or mini chocolate chips

For the cake topping:

1 cup crushed chocolate sandwich cookies
Either 1–8 ounce container of non-dairy whipped topping (Cool Whip) or
1 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

For the ganache (see notes for shortcut):

4 ounces semisweet chocolate, chopped or chocolate chips
4 ounces heavy cream

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Instructions

To prepare the brownies:

Preheat the oven to 325 degrees (300 for dark nonstick pans) and spray your light pan with baking spray. This cake can be prepared in an 9” springform pan, or, to prepare a loaf-shaped ice cream cake as I did in my photos, bake the brownie batter in two 9×5″ bread loaf pans. You’ll only use one pan worth of brownies if you opt for the loaf cake, so you can save the rest for later. 🙂
In the bowl of a stand mixer, beat the eggs until light and fluffy, about 2 minutes. Add sugar and brown sugar and beat to combine. Add the remaining ingredients and stir on low just until combined.
Pour the batter into the prepared pan(s) and bake until a toothpick inserted comes out clean. Bake time is about 45 minutes but will differ depending on the size of pan. Once a toothpick comes out clean, you’re done! Allow the brownies to cool completely before assembling the cake. You can speed up this process by cooling them in the fridge, or by preparing the day before.

To prepare the chocolate ice cream:

Pour half (7 ounces) of the sweetened condensed milk to a large mixing bowl or the bowl of a stand mixer. Add the cocoa powder and vanilla and beat until well combined and no lumps remain. Add one cup of the heavy whipping cream and beat the mixture until stiff peaks form. Set aside in the fridge while you prepare the remaining elements.

To prepare the mint chocolate chip ice cream:

Combine the remaining cup of heavy whipping cream, the remaining sweetened condensed milk, and the peppermint extract, and whip until stiff peaks form. Add two drops (more, if needed) of green food coloring towards the end of the whipping process, if desired. Fold in the chocolate or chocolate chips and set aside until ready to assemble the cake.

To prepare the cake topping:

In the bowl of a stand mixer or in a large mixing bowl, whip the cream on low speed until it is frothy. Increase speed to high, beating until soft peaks form. Add the sugar and the extract and beat until stiff peaks form. Set aside until ready to assemble cake.

To prepare the chocolate ganache:

Place the chocolate in a heat proof bowl. Heat the cream in the microwave or on the stovetop until almost bubbling and steaming. Pour directly on top of the chocolate and cover the bowl with plastic wrap. Allow to sit for about five minutes. Stir with a whisk or rubber spatula until the chocolate comes together and is a smooth ganache. You can heat briefly in the microwave in 5 second increments if it remains a bit lumpy. If the ganache sets out too long, it will thicken back up, so just reheat in 10-15 second increments as needed.

To assemble the cake:

Line a loaf pan or an 8” springform pan with plastic wrap, leaving several inches worth of wrap extending over the sides. This will make the removal process easier.
If preparing in a loaf pan, spread the mint ice cream evenly over the bottom of the pan. Sprinkle chocolate cookie crumbles over top and drizzle in some ganache or fudge sauce. Top with a layer of brownie (see notes). Spread the chocolate ice cream over top and smooth out. Cover with a layer of plastic wrap and freeze for at least 6 hours or overnight, if possible.
When ready to frost, remove the cake from the pan to a serving dish. Peel off all of the plastic wrap and cover with whipped cream or topping. Drizzle the ganache over top and allow to freeze for 2-4 hours or until frozen solid, if desired. Alternatively, you can serve immediately, but keep in mind the hot ganache may melt the cake some. Serve frozen and keep covered with plastic wrap and foil to maintain freshness for up to a week.
If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, mint ice cream, chocolate cookie crumbles, ganache, chocolate ice cream. Then freeze your cake and frost with whipped cream as desired. Really you can assemble the cake in any manner you like, but the cake is easiest to cut when the brownies are toward the bottom.

Notes

Feel free to use boxed brownies or store-bought prepared brownies. I prefer Ghiradelli Dark Chocolate Brownie mix when using boxed brownies.
I recommend preparing your brownies in the pan you plan to assemble the cake in so that the brownie is the same size as the cake. However, you can also crumble your prepared brownies into the cake. It won’t make a difference on the final outcome of the cake.
Instead of the chocolate ganache, you can substitute in a store bought hot fudge sauce. Melt slightly in the microwave in 15 second intervals until the sauce is melted but not too hot. Allow to cool slightly before pouring on your cake.
You don’t have to use crumbled chocolate cookies in the cake, but the crunch is not. Alternatively, you could use some mini chocolate chips, Thin Mint Cookies, or even chocolate graham crackers!

Mint Chocolate Sandwich Cookies

14 Comments / Cookies and Bars

It’s here, it’s here! Does it feel like Christmas morning, or is it just me? It’s MONTH OF CHOCOLATE ! That time of the year when you get mouth-watering, ooey gooey, chocolate filled// topped// smothered// drizzled// speckled// dipped recipes ALL. MONTH. LONG. Can you even stand it?

Month of Chocolate

Okay, so #monthofchocolate is not exactly a thing YET, but you better believe that I’m going to do everything I can to make it one. You see, I belong to the small minority of people (outside of the folks at Hallmark) that gets really revved up about Valentine’s Day and all the lovey dovey, heart shaped candy and tacky stuffed animals that come with it. So I decided to dedicate this month to the ingredient that everyone loves most throughout February and serve up all chocolate dessert, all the time. If you happen to belong to the rare breed of human that doesn’t like chocolate (I’m looking at you, Mimi), my apologies. I’m sorry for the onslaught of chocolate recipes and also just sorry for you in life. How do you live without chocolate!?! Maybe I’ll change your mind this month.

Mint Chocolate Sandwich Cookies

What better way to kick off this month-long Augustus Gloop-ish parade of recipes than mint chocolate sandwich cookies. These sandwiches are the golden ticket. Here, two thin and chewy chocolate cookies stack together filled with a fudgy mint chocolate ganache. Sounds like a dream right? My friend Rebecca started serving up cookies galore a few months back. After seeing hers, I knew I had to make something that delicious happen in my kitchen. These mint chocolate sandwich cookies are the product of that dream. I assure you that no one in my house was disappointed about it.

Assembling the Cookies

First, the cookies themselves come together with melted semisweet chocolate chips. Next, the fudgy cookie dough bakes in the oven to form perfectly round and crackle-topped chocolate cookies. After cooling, these little beauties get slathered in a mint chocolate ganache and nuzzled up together to form the most perfect little cookie stack, maybe ever. I use a cookie scoop to keep my cookies uniform in shape and size, but beauty isn’t everything here. If you’d prefer, you can make an extra helping of ganache and simply frost the top of each cookie for an equal cookie to ganache ratio. Sounds like a win to me.

Once prepared, these mint chocolate sandwich cookies wind up being small, thin cookie stacks, just slightly wider than a certain commercially produced chocolate sandwich cookie that everyone in America already knows and loves (cough, Oreo, cough). These mint chocolate sandwich cookies are soft, two bite, fudge cookie dreams that beg for a glass of milk, cup of coffee, and a friend to share them with. I hope you’ll give them a try and stay tuned for all of the chocolate madness that is sure to ensue this month. I have a dazzling few weeks planned for us and I can’t wait to hear how you all feel about it. Later this week, I’ll be sharing the treats you will want to make for your Valentine, BFF, or whoever you’re celebrating on Cupid’s day, so check back on Friday for that. Cheers to you and have a great week!

Mint Chocolate Sandwich Cookies

Print Recipe

★★★★★

5 from 1 reviews

The mint chocolate sandwich cookies are thin and chewy chocolate fudge cookies stacked with layers of thick and creamy mint chocolate ganache.

Author: Kate Wood
Prep Time: 45
Cook Time: 30
Total Time: 1 hour 15 minutes
Yield: 25
Category: Cookies

Ingredients

For the cookies

3/4 cup (170 gm) unsalted butter
1 cup (220 gm) brown sugar
1/2 cup (100 gm) sugar
2 tablespoons water
2 cups (340 gm) semisweet chocolate chips
2 large eggs
2–1/2 cups (325 gm) flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon corn starch

For the filling

10 ounces (280 gm) of chocolate mints (Like Andes) or mint baking chips, unwrapped and broken in half
1/2 cup (120 mL) heavy whipping cream

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Instructions

To prepare the cookies

In a saucepan over low heat, melt the butter, brown sugar, sugar, and water. Stir occasionally until melted and then add in the chocolate chips. Continue to stir until melted. Once melted, pour the mixture into a large mixing bowl and allow to cool to just lukewarm temp.
Once cooled, add the egg and stir until thoroughly mixed. Then add the flour, powder, soda, salt, and starch and mix just until combined.
Place the dough in the refrigerator to set up for about 30 minutes to 1 hour. The dough should be cold and able to roll into balls.
When ready to bake, preheat the oven to 350 degrees. Scoop out 2 teaspoon sized balls (I use my small cookie scoop), and roll them slightly in your hands to make smooth, rounded balls. Arrange 2 inches apart on a parchment paper lined cookie sheet and bake in the oven for 8-9 minutes or until the edges are set. The cookies should be thin and flat once cooled. Allow to cool completely.

To prepare the filling

Place the mints in a small, microwave safe bowl and pour the cream in a microwave safe measuring cup or bowl. Microwave the cream for about 30 seconds or until the cream started to steam and bubble. Remove the cream from the microwave and pour directly over the chocolate, stirring just slightly to make sure as much of the chocolate is covered as possible. Cover the bowl tightly with plastic wrap and allow to sit for about 5 minutes. Stir the chocolate mixture with a whisk until a smooth ganache forms and all of the chocolate is melted. If your chocolate does not melt completely, place in the microwave for 10 second intervals, stirring until the ganache comes together. Allow the ganache to sit out at room temperate until it hardens slightly to become a thick, frosting consistency chocolate cream.
Once ready to prepare the cookies, scoop approximately 1-1/2 teaspoon sized dollops of the ganache on the bottoms of half of the cookies. Press another cookie on top of each ganache topped cookie and allow to set up or enjoy immediately. You’ll likely have extra filling, but you can certainly use that for drizzling on top of the cookies. The ganache can be stored in the fridge and reheated for use for up to one week.

Notes

If your dough is too hard upon removing from the fridge, your cookies may not be as thin and flat when you finish baking them. Allow the dough to sit out at room temp for a few minutes if the dough is ice cold.
A cookie scoop is not necessary, but will keep your cookies the same shape and size which is ideal for building a cookie sandwich.

Recipe adapted from: Jackie Schmidt

Grapefruit Tejitos

4 Comments / Food and Drink

There should’ve been margaritas.

White sand, the smell of Coppertone, fish tacos, yes. But mostly, margaritas.

Don’t underestimate the amount of tequila a small woman can put away when it’s appropriately mixed with lime, salt, and a little bit of sunshine. On tropical vacations, I always feel like I’m in some weird Bermuda Triangle of alcohol tolerance where my upper limit for liquor is suddenly similar to that of like, a 250 lb. Irish biker dude that hangs out in bars and takes his coffee with two shots of Bailey’s. I shudder to think of what the cabana boys must think of my poor liver at that point in time, but what is that saying about “work hard, play hard?” Yeah, let’s do that.

Our flight to Mexico last fall was to land mid-morning, giving us ample time to travel to our resort, check-in, and wiggle a pasty body into last summer’s bikini. By noon, I would be (over)due for a margarita.

This is, at least, what was supposed to have happened.

At 5pm the evening before our 5am flight to Mexico, my husband announced that he could not find his passport. We spent the next several hours plowing through stacks of papers, pulling sweaters off of shelves, looking through all of our luggage, bags, and purses, and even lifting up the coffee table for a peek. I looked between every book on my bookshelf, in the back of that weird, tiny cabinet that is above the refrigerator, and in the medicine drawer.

Spoiler alert: we never found it.

I can’t really articulate the things going through my mind at that point, nor would my thoughts at that time be appropriate to share on the Internet with you kind folks. You come here for recipes, not to read about the evil torture I was plotting for my husband. Although I was mega-bummed, my frustration and disbelief was outweighed by the look of devastation on Brett’s face. He works so hard for our family and he had earned every second of that vacation. We were both equally disappointed and discouraged.

Eventually, we decided to throw in the towel and I called to cancel our flight. I spent the next hour on the phone with the airline and I think we can all agree there is nothing worse than that. Forty minutes of automated conversation with a smattering of elevator music, all endured in hopes of finally talking to a REAL PERSON?? And then, can you even be sure it’s a real person? I’m convinced they’ve hired robots, which would actually be impressive if some scientist has already figured out how to create machines that are even more annoying that any human being I’ve ever met. I submit that a superior option to these world-dominating telephone robots would be Siri or even Scarlet Johannson from that movie “Her”. Or maybe they could hire Matthew McConaughey or Morgan Freeman to do the voice prompts? These have got to be better ideas than what we’re currently working with.

I was moments away from a mental break when Brett announced we still just needed to get away. We had airline credit now, a babysitter lined up for the weekend, and a few days off work; we might as well spend those days on the road to somewhere else instead of sitting at home, salivating over the margaritas that should have been.

The following day, we were poolside in Scottsdale, Arizona, which I’m now pretty sure is is the birthplace of cactuses (cacti?) and delicious, over the top breakfast and brunch options. The trip was perfectly splendid, but I was definitely missing my margarita.

When we got home, I made a margarita for Brett and a cocktail for myself that was almost too good for words. I was really proud of this creation until just recently when I discovered it was not ingenious and, in fact, was a near dead-ringer for Mexico’s most popular cocktail: the Paloma.

Have you all tried one of these? If my research serves me well, a traditional Paloma consists of tequila with a splash of grapefruit soda and a wedge of lime. In light of a margarita, I have unknowingly turned a blind eye to this delicious beverage for years! No longer.

The version I mix up for myself contains fresh grapefruit and lemon juice, tequila, simple syrup, and a few mint leaves muddled in for good measure. I told Brett they were called Grapefruit Tejitos because in my mind, I was drinking a flavored mojito made with tequila instead of rum. These cocktails are refreshing, tart, and multi-faceted in flavor. With a salt-rimmed glass, they make me feel like we never missed that flight to Mexico last fall and we’re laying on the beach right at this very moment. Sigh. Maybe this fall.

I think these tejitos (it has a ring to it, doesn’t it?) would be a perfectly unique way to celebrate Cinco de Mayo in a couple weeks, or, at the very least, to celebrate the start of this weekend. Give them a try and let me know what you think!

Grapefruit Tejitos

Print Recipe

If a mojito had a love triangle with a grapefruit and some tequila, these grapefruit tejitos would be the outcome. This beverage is refreshingly balanced in flavor, offering both sweet, tart, and floral notes.

Author: Kate Wood
Prep Time: 5
Total Time: 5 minutes
Yield: 2

Ingredients

6 large mint leaves
2 ounces tequila blanco
1 ounce Cointreau or another orange flavored liquor
1 ounce simple syrup
Juice of 1 lemon
Juice of 1/2 large grapefruit
Salt (for rimming glass)

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Instructions

Muddle mint in the bottom of a martini shaker.
Add tequila, Cointreau, simple syrup, and fruit juice.
Fill shaker up with ice and shake vigorously for at least 30 seconds or until ice has begun to dissolve.
Serve in a salt rimmed glass with additional ice, if desired.

Nutrition

Serving Size: 2
Calories: 181
Sugar: 13
Sodium: 92
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 24
Protein: 1
Cholesterol: 0

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Ingredients

For the brownies (see notes for shortcut):

For the ice cream:

For the cake topping:

For the ganache (see notes for shortcut):

Instructions

To prepare the chocolate ice cream:

To prepare the mint chocolate chip ice cream:

To prepare the cake topping:

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