Bruno Albouze Mint Chocolate Cookies

Mint Chocolate Cookies

Yields12 ServingsPrep Time30 minsCook Time14 minsTotal Time44 minsDifficultyBeginnerRating


Cookie Dough
 115 g Cream cheese, soften
 60 g Butter, soften
 1 g Salt
 125 g White sugar
 50 g Eggs
 150 g All-purpose flour, sifted
 15 g Corn starch, sifted
 25 g Dried milk
 5 g Baking powder
 5 g Baking soda
 10 g Peppermint extract
 150 g Bittersweet chocolate disk, or chips
 1 g Green food coloring (optional)


Cookie Dough

In a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, butter, salt, and sugar on hight speed until smooth; about 3 minutes. Continue beating and add the egg. Add the sifted powders, peppermint and food coloring and mix on low speed until combined. Add dark chocolate chips or disks and mix until just combined. Chill. Divide cookie dough into 50g portions using an ice cream scoop. Chill again or freeze until firm and form each portion into balls. Roll cookies in powdered sugar and arrange on a lightly greased parchment or silicone mat. Refrigerate 30 minutes before baking. Cookie dough can be refrigerated up to 4 days or frozen for weeks.


Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 12 to 14 minutes. Remove the pan from the oven and let cool cookies on the baking tray for about 10 minutes before transferring to wire rack. Do not over bake. Cookies can be stored at room temperature for up to 3 days. They can be frozen as well. Enjoy!

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