Mint Chocolate Palmiers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
You've got to try these mint chocolate palmiers! They're one of my favorite treats to whip up because they come together in just 45 minutes total, making them perfect for when you need something impressive but don't have all day. The peppermint extract gives each bite this lovely fresh kick that pairs beautifully with the cocoa and melted chocolate chips. What I love most is that cocoa powder is packed with antioxidants, so you can almost convince yourself these are good for you. They're also incredibly budget friendly since the ingredients are basic pantry staples. These crispy, swirled cookies never fail to impress, and honestly, they're easier to make than people think.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gunsalted butter(at room temperature)
- 150 gsugar
- 50 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 1 mlpeppermint extract
- 200 mlmilk
- 200 gsemisweet chocolate chips
- 100 gconfectioners' sugar(for dusting)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: For easy cleanup, use a silicone mat.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: A wire whisk works well for this.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy.
Tip: Don't overmix, or the cookies will be tough.
- 4
Add the cocoa powder and mix until well combined.
Tip: Make sure the cocoa is evenly distributed.
- 5
Beat in the peppermint extract.
Tip: Start with a small amount and add more if desired.
- 6
Gradually mix in the flour mixture until a dough forms.
Tip: Be careful not to overmix.
- 7
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will help the cookies retain their shape.
- 8
On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
Tip: Use a rolling pin to help achieve an even thickness.
- 9
Cut into triangles or shapes of your choice.
Tip: You can also use a cookie cutter for fun shapes.
- 10
Place the palmiers on the prepared baking sheet, leaving about 1 inch of space between each.
Tip: Don't overcrowd the sheet, or the cookies will spread too much.
- 11
Bake for 18-20 minutes, or until the edges are set and the centers are slightly soft.
Tip: Keep an eye on them, as the baking time may vary.
- 12
Remove from the oven and let cool on the baking sheet for 5 minutes.
Tip: Then, transfer to a wire rack to cool completely.
Recipe Variations
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