Mint Ganache Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 181kcal

Author: Lord Byron's Kitchen

Mint Ganache Cookies are not only beautiful and tinted pastel green, they are deliciously flavoured with mint and topped with a silky, smooth, creamy mint ganache. Unlike most ganache recipes, this one is prepared with butter, which keeps it shiny and velvety!

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Ingredients

For the Cookie:

1 cup butter, softened
1 cup confectioner's sugar
1 1/2 teaspoons mint extract
2 large egg yolks
Green Gel Food Colouring
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder

For the Filling:

3/4 cup semi sweet chocolate chips
2 tablepoons heavy cream
3 tablespoons butter
1/2 teaspoon mint extract

Instructions

Begin by preheating your oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper. Set that aside.
In a mixing bowl, beat together the butter and the confectioner’s sugar for 2-3 minutes until creamy and smooth.
Add the mint extract, both egg yolks, and the green food colouring. Beat until thoroughly blended.
Add the flour and the baking powder to the mixing bowl and beat until just incorporated.
Portion the dough into one tablespoon amounts. Roll it into balls and set them two inches apart on the prepared baking sheet.
Use a wooden mixing spoon to poke a deep hole into the center of each ball. Do not push the handle of the spoon all the way through!
Bake the cookies for 12 minutes.
Remove them from the oven and use the wooden spoon once again to reshape the hole/well, if needed.
Cool the cookies for three minutes and transfer to a wire cooling rack to finish cooling.
Once the cookies are completely cool, it’s time to prepare and apply the ganache topping. To do so, add the chocolate, cream, and butter, and mint extract to a microwave-safe bowl. In 30 second increments on high speed, melt the ingredients together until smooth. Be sure to stir well between each increment.
Once the chocolate mixture is completely smooth, transfer the ganache to a Ziploc bag.
Use scissors to cut a small tip from one lower corner of the bag. Gently squeeze the chocolate mixture into the hold/well of each cookie. Because this ganache is not as firm as regular ganache, do not overfill the holes to prevent it from running over the side of the cookie. The chocolate mixture might seem thin, but it will firm up.
Allow cookies to rest until ganache has set – about an hour or so.
Once cool, stack them in a cookie tin with a piece of parchment paper between layers. Store the cookies at room temperature or freeze in freezer-friendly containers or tins.

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