Dark Chocolate Mint Crunch Cookies

I love baking for many reasons, but my favourite is being able to share the results.

To be able to give someone a little bag full of delicious treats that you’ve made yourself with them in mind is so satisfying and adds a very personal touch.

These cookies were designed for my mum — she loves dark chocolate and mint so a combination of the two is an easy win.

This recipe is adapted from one I found on Two Peas & Their Pod — they have loads of great recipes so I highly recommend you check them out.

Dark Chocolate Mint Crunch Cookies

Yield: 36 cookies

Dark Chocolate Mint Crunch Cookies

Ingredients 

  • 1–1/4 cups (155g) plain flour 
  • 1 teaspoon baking powder 
  • 12 teaspoon salt 
  • 23 cup (25g) dark cocoa powder 
  • 12 cup (115g) unsalted butter, cubed and room temp 
  • 12 cup (100g) white sugar 
  • 12 cup (100g) dark brown sugar 
  • 1–1/2 teaspoons vanilla extract 
  • 13 cup (80ml) milk 
  • 2 pots of chocolate mint crunch

Instructions

  1. Mix the flour, salt, baking powder and cocoa powder. 
  2. Beat the butter until smooth. 
  3. Add the vanilla and mix until smooth. 
  4. Add half the flour mixture, then the milk, then the rest of the flour mixture, making sure it’s well mixed each time. 
  5. Add the chocolate mint crunch and mix through evenly. 
  6. Chill the dough for at least 15 minutes — you can make the dough up to a couple of days ahead if you want. 
  7. Preheat the oven to 160°c (140°c fan). 
  8. Portion the dough out onto a baking sheet lined with greaseproof paper. 
  9. Bake the cookies. How long you leave them in depends on your oven and how you like your cookies. I like my cookies soft, which took 10 minutes in my fan oven. If you’re not sure, do test runs with a few cookies at a time until you find the right balance. The cookies will firm up as they cool, so bear this in mind when deciding if they’re done. 
http://monkeybakes.co.uk/dark-chocolate-mint-crunch-cookies/

Canadian Maple Cookies

After vanilla, one of my favourite flavours is maple syrup so a cookie with both is a no-brainer for me.

Like the difference between vanilla extract and vanilla essence, there is a huge gulf between real maple syrup and the cheap “maple flavoured syrup” on the supermarket shelves, so you have to check before you buy. The real stuff is more expensive, but worth it.

The real stuff also comes in various grades, from light to dark, with the corresponding level of flavour.

For this recipe I used a whole bottle of Buckwud — a medium grade syrup — best to buy two bottles though as you’ll want to try it with bacon, ice cream and anything else you can think of!

This recipe is adapted from a Food.com user submission.

Canadian Maple Cookies

Yield: 60 cookies

Canadian Maple Cookies

Ingredients 

  • 1 cup (225g) unsalted butter, softened 
  • 1 cup (220g) brown sugar, packed 
  • 1 egg 
  • 1 cup (240ml) real maple syrup 
  • 1 teaspoon vanilla extract 
  • 4 cups (500g) all-purpose flour 
  • 2 teaspoons sodium bicarbonate (baking soda) 
  • 1⁄2 teaspoon salt 
  • Sugar for rolling 

Instructions

  1. Preheat the oven to 175c (150 fan). 
  2. Cream the butter and brown sugar. Add the egg, maple syrup and vanilla then mix until well blended. 
  3. Mix the flour, sodium bicarbonate and salt, then add to the butter mixture in batches and and stir until blended. 
  4. Shape into approx. 1 inch balls and roll in sugar to coat. 
  5. Place on a greased or lined baking tray and flatten slightly. Leave about 5cm gaps. Flatten slightly with a fork. 
  6. Bake for about 8 to 10 minutes or until the cookies are done to your liking. Remember that they’ll firm up as they cool. 
http://monkeybakes.co.uk/canadian-maple-cookies/