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Our homemade version of these beloved Australian chocolate cookies with mint are a rich, indulgent treat.
By
Martha Stewart
:max_bytes(150000):strip_icc()/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg "Martha’s Mint Slices Are a Homemade Version of the Much-Loved Australian Chocolate Mint Cookie (1)")
Martha Stewart
Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.
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Updated on December 7, 2023
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12
Mint Slices are a rich chocolate cookie with a mint filling, sold in every Australian grocery store. Martha’s homemade version of the favorite calls for making thin, crisp dark chocolate cookies and sandwiching them with a fondant-like peppermint filling, then enrobing them in tempered chocolate. Making these indulgent treats is a project, but the cookie dough can be made up to two months ahead, and the finished cookies also freeze well—so set aside some time to make these much-loved treats from Down Under.
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Ingredients
Cookies
1 cup Dutch-process unsweetened cocoa powder
½ cup plus 2 tablespoons unbleached all-purpose flour
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
Filling
2 cups confectioners' sugar
3 tablespoons light corn syrup
2 tablespoons unsalted butter, room temperature
½ teaspoon pure peppermint extract
Chocolate Coating
12 ounces finely chopped semisweet couverture chocolate, such as Valrhona or Callebaut
Directions
Prep baking sheets; combine dry ingredients for cookies:
Line two baking sheets with parchment. In a medium bowl, whisk together cocoa powder, flour, and salt; set aside.
Cream butter and sugar:
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
Add egg and vanilla:
Add egg and vanilla; beat until well incorporated, scraping down sides as necessary.
Add flour:
Reduce speed to low, add flour mixture, and mix until just combined; do not overmix.
Shape dough into disk and refrigerate:
Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
Combine filling ingredients:
In the bowl of an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, corn syrup, butter, and peppermint until well incorporated.
Shape filling into disk and refrigerate:
Transfer filling to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
Preheat oven, roll dough and cut out cookies:
Preheat oven to 350°F. Roll out dough between two sheets of parchment to a 1/8-inch thickness. Using a 3-inch oval cookie cutter, cut out ovals and place 1 inch apart on prepared baking sheets.
Bake and cool cookies:
Bake until dry, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
Roll out and cut out filling; sandwich cookies:
Roll out filling between two sheets of parchment to a scant 1/4-inch thickness. Using the same cutter, cut out ovals and sandwich between two cookies.
Make chocolate coating:
Place 8 ounces chocolate in a metal (or other heatproof) bowl. Set bowl of chocolate over a saucepan containing 2 inches of water (don't let bottom touch the water). Heat over medium and bring to just below a simmer. Let melt, stirring gently until chocolate registers 115°F on thermometer. Remove bowl; add remaining 4 ounces chocolate to bowl, stirring constantly until chocolate registers 85°F. Return bowl to saucepan off the heat and stir constantly until chocolate registers 89°F. Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens.
If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
Coat sandwich cookies in chocolate:
Working with one at a time, place each sandwich in tempered chocolate and turn to coat completely. Transfer to a fresh parchment-lined baking sheet. Working quickly with the back of the tines of a fork, gently tap top of each sandwich to create a design, then slide to another location on parchment to prevent a border from forming. Let stand until set, at least 30 minutes.
5 More Chocolate-Mint Cookie Recipes to Try:
- Chocolate Mint Sandwiches
- Mint-Chocolate Sandwich Cookies
- Chocolate-Mint Macarons
- Chocolate-Mint Crackles
- Chocolate Mint Wafers With Sprinkles
Originally appeared: Martha Bakes, Episode 902
Updated by
Victoria Spencer
:max_bytes(150000):strip_icc()/victoria-spencer-1163-d111425_sq-8c1752e021184fdc9ad700c80f8e81d2.jpg "Martha’s Mint Slices Are a Homemade Version of the Much-Loved Australian Chocolate Mint Cookie (2)")
Victoria Spencer
Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
