Mint Chocolate Bark Cookies
Soft chocolate sugar cookies topped with mint chocolate pudding and mint chocolate bark.
Ingredients
Chocolate Sugar Cookies
- 90 g unsalted butter room temperature (6 ⅓ tbsp.)
- 150 g light brown sugar (¾ c.)
- 1 egg room temperature
- 1 tsp. vanilla
- 150 g all purpose flour (1 ¼ c.)
- 24 g dutch process cocoa powder (¼ c.)
- 1 tsp. baking powder
- ½ tsp. salt
- 110 g semi-sweet chocolate chips (⅔ c.) for dipping after baking
Mint Chocolate Pudding
- ½ packet instant chocolate pudding* (55g)
- 120 g heavy whipping cream (4 oz.)
- 120 g mint chocolate protein shake** (4 oz.)
Mint Chocolate Bark
- 85 g semi-sweet chocolate chips (½ c.)
- 85 g white chocolate chips (½ c.)
- ½ tsp. mint extract
- green food dye
Instructions
Chocolate Sugar Cookies
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter and sugar until the mixture is light and fluffy (2-3 min.)
- Beat in the egg and vanilla until well combined.
- Add in the flour, cocoa powder, baking powder, and salt. Beat the mixture together just until no flour streaks remain.
- Cover the dough and leave it in the fridge to chill for at least 30 minutes.***
- Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
- Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet. Evenly space the cookies apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies have set and the middles look just slightly undercooked.
- Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular. While the cookies cool to room temperature, make the pudding.
Mint Chocolate Pudding
- In a small bowl, whisk together the instant pudding, heavy cream and protein shake until combined and no clumps remain. Cover the pudding and let it sit in the fridge until you're ready to assemble the cookies.
Mint Chocolate Bark
- Add the chocolate chips and white chocolate chips to two separate microwave-safe bowls. Microwave each bowl in 20-second intervals, stirring after each, until the two chocolates have melted.
- Transfer ½ of the melted white chocolate to another bowl and mix in the mint extract and a little bit of green food dye. Mix until well combined, adding in more green dye as desired.
- Line a small cookie sheet or tray with parchment paper. Spread the melted semi-sweet chocolate over the parchment, then top it with dollops of the white and green chocolate. Use a toothpick to swirl the chocolates together, then transfer the bark to the freezer to set up.
Cookie Assembly
- In the meantime, add 110g (⅔ c.) of semi-sweet chocolate chips to a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the chocolate has melted.
- Line a cookie sheet with parchment paper. Evenly space out 8 dollops of the melted chocolate, using a spoon to spread out the chocolate into a circle that's about the size of each cookie.
- Place a cookie onto each of the chocolate piles, pressing down slightly to secure the cookie to the chocolate. Transfer the cookies to the freezer to allow the chocolate to set up.
- Once the chocolate on the cookies has cooled, transfer the mint chocolate pudding to a piping bag fitted with a large round tip. Pipe dollops of the pudding on to each of the cookies, then crack the mint chocolate bark into small pieces and garnish the cookies with them. Serve and enjoy!
Notes
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*A standard small packet of Jell-O instant chocolate pudding is 3.9 oz / 110g. You'll only need half of that packet for one batch of these cookies. You can also choose to make the whole packet and keep extra pudding in the fridge.
**I originally made these in collaboration with Premier's Winter Mint Chocolate Protein Shake - you can substitute this out with 120g (4 oz.) of whole milk and 1/2 tsp. mint extract.
***If you're chilling them overnight, you'll want to take the dough out for at least 30 minutes before baking until the dough is warm enough to be scoopable again.
Keep extra cookies stored in an airtight container in the fridge. While these cookies are super delicious cold, if desired, you can take them out 30 minutes before eating them to come to room temperature.
Nutrition
Serving: 1cookieCalories: 473kcalCarbohydrates: 53gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 53mgSodium: 217mgPotassium: 285mgFiber: 3gSugar: 34gVitamin A: 550IUVitamin C: 0.1mgCalcium: 125mgIron: 3mg