It's Secret Recipe Reveal Day again for Group D. This month I have been assigned Kudos Kitchen by Renee who loves baking and painting! Her blog header is really cool with a baker in the middle of paintbrushes and a great artistic feel to her blog. Of course I headed straight for the baking section and I was not disappointed. As usual, it's hard to pick one recipe to make as I would really have liked to have tried them all! Bookmarked on my list are lemon lavender summer fruit cake, homemade cinnamon rolls, incredibly moist chocolate chip zucchini bread, peanut butter and chocolate cookie bars. In the end I decided to make double chocolate mint mousse cookies as I love the combination of mint and chocolate and they looked irresistible!
Before I get to the recipe, I would encourage you to take a look around Renee's blog. She is a very talented person and her paintings and crafts are amazing. There is also a section called the dog bowl which is a must for any dog lover! I'm so pleased that I get a chance to 'meet' different bloggers each month through the Secret Recipe Club. It's a really great way to discover new blogs, new recipes and challenge yourself. If you are interested in joining, then click here but be forewarned that there is a waiting list!
Renee was on a strict, self imposed diet when she made these and didn't get to try them. I am impressed by her will power as these smelled so good baking in the oven, I couldn't wait to taste them! It's a really simple recipe to make with great results. It looks impressive and like you've spent more time that you actually did baking them. It's a definite must for chocolate and mint lovers out here. I couldn't get hold of any mint chocolate chips here so I melted plain chocolate and added peppermint extract. You can of course omit the peppermint if you prefer. I think these would be perfect for Christmas or any party. I'm already thinking about a peanut butter version :)
Recipe adapted from Kudos Kitchen
Makes approximately 45 cookies
For the cookies
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon bicarbonate of soda
3/4 teaspoon vanilla extract
1 1/2 teaspoon peppermint extract
For the filling
150g dark chocolate
1 teaspoon peppermint extract
Icing sugar for dusting (optional)
- Preheat the oven to 180C.
- Line 2 baking sheets with parchment paper.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract and peppermint extract.
- Sift all the dry ingredients and mix to the batter.
- Scoop cookie dough on to the baking sheets spaced apart.
- Bake for approximately 10-12 minutes or until the top is dry and starting to crack.
- Grease the back of a teaspoon and working quickly and carefully ( be careful not to burn your fingers!), gently press the back of the teaspoon on top of each cookie to create an indentation.
- Allow the cookies to cool completely.
- Dust with icing sugar.
- Prepare the filling by melting the butter,chocolate and peppermint extract.
- Fill a piping bag with the filling and place a small dollop in the indentation created earlier.
- Allow the filling to set before serving.