Mint Chip Hi Hat Cookies
Today I’m shaking things up! My friend Julianne is here to help me out and share these super fun cookies with you. I’m dying over how awesome they look! It’s also her birthday (yay!!) so give her a big welcome and be sure to pop over to her blog, Beyond Frosting, say hey and wish her a Happy Birthday!
Hey everyone! I am really excited to be guest posting today over here at Life, Love and Sugar. Maybe you have heard Lindsay talk about her friend Julianne before, or maybe not. Well that’s me! I blog over at Beyond Frosting.
Over the past year, I have gotten to know Lindsay on a deeper level than her blog. She is a true and dear friend to me, and I am not quite sure that blogging for me, would be the same without her. To think I never would have met her if I hadn’t found her on the internet is pretty awesome and not at all creepy, right? HA! Just kidding, kinda.
While Lindsay is off gallivanting in South Africa (she is so fancy), I am over here in California celebrating my birthday today! Isn’t Lindsay such a great friend for making me work on my birthday? I mean really.
Well for my birthday, I prefer mint chip, but my boyfriend could not be more opposite. He doesn’t like mint AT ALL. How we have made in three and half year is beyond me. I kid, I kid. But I know that when I make something that is mint chip, he won’t eat it. Great, more for me!
Instead of cake today, I am sharing these Mint Chip Hi Hat Cookies. It is a chocolate cake mix cookie with a mint chip frosting that is dipped in chocolate! I recently discovered cake mix cookies and I love the different flavors you can create with them! The cake mix cookie is soft and a bit thicker than a traditional cookie.
Some people who have tried these cookies thought the frosting was too sweet. For me personally, it is just about right. It is not overwhelmingly sweet, but there is quite a bit of powdered sugar. So I’ve added a pinch of salt in the frosting to cut the sweetness. I also used heavy cream instead of milk to help smooth out the flavor, but milk works just fine too. I would suggest adding the mint extract ½ teaspoon at a time to suite your own tastes. I only added ½ teaspoon to this recipe, but if you like a stronger mint flavor, add another ½ teaspoon.
Once the cookie cools, you pipe the frosting on top and give the cookie a little tap on the counter top to help the frosting settle. Then I refrigerated the frosted cookie until the frosting is a bit more firm (about 30-45 minutes). That way, when the frosting is dipped in the chocolate, it does not fall off.
The melted chocolate coating is like a magic shell. It is simple to make with chocolate chips and vegetable oil. Once melted and smooth, turn the cookie upside down and just dip the cookie as deep as you can into the chocolate. Shake off any extra chocolate and flip it back over until the chocolate sets.
I chose to keep these in the refrigerator, and then let them thaw for about a half hour before serving. If you eat them right out of the refrigerator, the frosting will firm, and it will be a little bit like eating mint chip ice cream; which isn’t such a bad thing either!
Thanks for putting up with me today! I hope you like mint chocolate as much as I do!
More fun recipes from Beyond Frosting: