Obviously, I was wrong. Good thing I tried it despite my doubts, because this cookie is really good! I call it “Peppermint My Heart” because it went straight to my heart on my first bite. The cookie has just a hint of peppermint flavoring, so it’s not overpowering. The filling is chocolate so you bite into what looks like a fairly ordinary cut out cookie, and you get that hint of peppermint followed by a surprise of chocolate.
Topped with more peppermint and chocolate in the decorative drizzle, it looks as wonderful as it tastes. Yes, this is a great cookie for Valentine’s day.
But there’s more (as they say on info-mercials). You can cut stars and use it for 4th of July! With this one recipe, you can also use almond flavoring, cut it egg shaped and use it at Easter! With this one recipe you can make any shape or theme cut out cookie for all your holidays or events!
I originally got the recipe from “allrecipes.com”, a site with lots of good recipes, so go check it out. The person who originally posted the recipe got it from the employee newsletter for the hotel where she worked. Already, this recipe has history, see how recipes work?
- Be careful with the peppermint extract in both the cookie dough and the drizzle. Too much can overwhelm the cookie.
- Feel free to make it with other flavors, such as almond (one of my favorites), or raspberry, or orange.
- Don't over mix the dough- which could make it tough and not as delicate. This is particularly true when you add the flour, as over mixing develops the gluten and really toughens the dough. If you’re using an electric mixer (stand or hand) stop mixing when almost but not all the flour is blended in, then finish it with a spoon or spatula by hand.
- I tried the filling with milk chocolate and then with semisweet chocolate, just to see what the difference would be. Frankly, I liked the milk chocolate better. The semisweet was ok, but the cookie itself isn’t that sweet and it tasted better with a slightly sweeter filling.
- Finally don’t over bake it. It won’t taste nearly as good if it's browned. Remove the cookies from the oven when the bottoms are just starting to show some brown, and the tops are light but slightly firm to the touch
Link to printable version:
“Peppermint My Heart” -Chocolate Filled Peppermint Valentine
Adapted from alrecipes.com
Yield: (Base recipe) 12-16 filled cookies, depending on cut size
4.5 Cup (540g) AP Flour
¾ tsp Baking Soda
½ tsp Salt
1 1/2 cup (338g) unsalted Butter at room temp
¾ cup (148g) Sugar
¾ cup (160g) Brown Sugar, packed
2 large Eggs
¼ cup Milk (or 1 1\2 TB powdered milk added to flour and 3TB water added with eggs)
1 ½ tsp Peppermint flavor
1 ¾ cup (298g) Milk Chocolate Chips
2 Tb Butter
1 cup (113g) Powdered sugar
1 drop Peppermint flavor- be very careful not to use too much!
1 drop Red color
¼ cup (86g) Milk choc chips
2 tsp Butter
1 tsp Karo Syrup, light
- Place the filling ingredients (butter and chocolate chips) in a heat proof bowl and place in a pot with a shallow layer of almost simmering water. Let it slowly melt, stirring once in a while, being extremely careful to not get even a drop of water in the chocolate. When nearly melted, remove from heat and stir until melted. Let cool.
- Sift flour, salt and soda into a bowl and set aside.
- Cream the butter and sugar. Add the peppermint extract when the butter and sugar are just mostly blended, then run the mixer at 4 for about 2 minutes until well-creamed.
- Add the eggs (one at a time) and milk and mix.
- Stir in the flour mixture on slow until mostly combined. Finish by hand. Divide dough in two parts, pat flat, wrap in plastic and refrigerate for 1 hour to overnight.
- Preheat the oven to 375 and place parchment on cookie sheets.
- Remove one pat of dough and roll to 1/8” thick. Cut into heart shapes and place on baking sheet.
- Add one tsp of chocolate filling to half of the hearts, spreading almost to the edges. Note: If you leave the chocolate in a lump, you’ll have a more rounded three-dimensional heart. If you spread the chocolate, you’re less likely to have any bit of cookie that doesn’t contain chocolate. You choose!
- Top each chocolate-loaded cookie heart with another heart. Carefully press the edges of the cookies together to seal.
- Bake for approximately 10 minutes or until they just start to brown.
- Remove from oven and cool.
- Blend the peppermint drizzle ingredients and adjust the amount of sugar/liquid to make it the correct texture to drizzle.
- Using a teaspoon or small offset spatula, drizzle the cookies.
- Melt the drizzle chocolate and butter as described in step 1 of the dough process. After removing from the heat, stir in the corn syrup.
- Pour the melted chocolate into a piping bag or zip lock bag and let cool until easy to handle. Cut a small amount from the tip of the piping bag or the corner of the zip lock and drizzle over the cookies.
- Allow both drizzles to dry well before handling the cookies much.