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Double chocolate double mint cookies
May. 7th, 2008 11:05 pmadapted from "what we ate last night" as seen on tastespotting.
1 ripe banana
1/2 c butter, margarine, or shortening
1 4 oz cup unsweetened applesauce
3/4 cup white sugar
3/4 cup brown sugar
1t vanilla extract
1t peppermint extract
1t salt or 3/4t kosher salt
1t baking soda
1/2c cocoa
2c whole wheat flour
1 package mini peppermint patties
extra chocolate chips to taste
Cream fat, fruits, and sugar. Add extracts (having no peppermint extract, I used 2 drops essential oil and water to volume), salt, and baking powder. Stir in cocoa powder. Gradually add flour. (That was all done in the stand mixer, but do this part by hand!) Gently fold in chocolate and mini-peppermint patties. These baking candies break really easily!
Drop onto lined cookie sheets and bake at 375F until done. Mine were still way too soft at 13 minutes but would probably be burnt by 20. Cool on rack.
Oddly, these tasted better after a day or two. The ones off my silpats worked great; off of wax paper they were a little crumbly on the spatula. Fresh out of the oven, the fruit was really overwhelming. I could distinctly taste both the apple and the banana. Somehow once they got a little stale, the fruit got more subtle and the mint really came out. If I'd had vodka, I'd definitely have used that to round out the volume instead of water so as to disperse the peppermint oil better. Alas, the only alcohol in the apartment was tequila, and I didn't think Cuervo would go in cookies so well, even a teaspoon. Though I actually have used anejo especial in biscotti in place of orange liquer, and they were pretty good!
1 ripe banana
1/2 c butter, margarine, or shortening
1 4 oz cup unsweetened applesauce
3/4 cup white sugar
3/4 cup brown sugar
1t vanilla extract
1t peppermint extract
1t salt or 3/4t kosher salt
1t baking soda
1/2c cocoa
2c whole wheat flour
1 package mini peppermint patties
extra chocolate chips to taste
Cream fat, fruits, and sugar. Add extracts (having no peppermint extract, I used 2 drops essential oil and water to volume), salt, and baking powder. Stir in cocoa powder. Gradually add flour. (That was all done in the stand mixer, but do this part by hand!) Gently fold in chocolate and mini-peppermint patties. These baking candies break really easily!
Drop onto lined cookie sheets and bake at 375F until done. Mine were still way too soft at 13 minutes but would probably be burnt by 20. Cool on rack.
Oddly, these tasted better after a day or two. The ones off my silpats worked great; off of wax paper they were a little crumbly on the spatula. Fresh out of the oven, the fruit was really overwhelming. I could distinctly taste both the apple and the banana. Somehow once they got a little stale, the fruit got more subtle and the mint really came out. If I'd had vodka, I'd definitely have used that to round out the volume instead of water so as to disperse the peppermint oil better. Alas, the only alcohol in the apartment was tequila, and I didn't think Cuervo would go in cookies so well, even a teaspoon. Though I actually have used anejo especial in biscotti in place of orange liquer, and they were pretty good!
