Traditional recipes

Mint Chocolate Cone Cookies

Mint Chocolate Cone Cookies

This recipe uses Italian pizzelles as a cone to hold a silky mint chocolate mousse made with real mint leaves.MORE+LESS-

PIZZELLES

1

teaspoon vanilla extract

2

teaspoons baking powder

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  • 1

    Mix all pizzelle ingredients in a large bowl.

  • 2

    Place about tablespoon-sized pieces of dough onto your pizzelle maker and press in batches. Each machine is different, so see manufacturer instructions for further help with this step.

  • 3

    Work quickly to form into a cone shape as they come off the press. You only have a few seconds or the pizzelle will begin to flake and crack. Repeat until you run out of dough.

  • 4

    To make the mousse, start with the 1/2 cup of cream and place it into a pot with the mint. Bring to a light simmer and kill the heat. Allow to sit and steep for at least 30 minutes. Remove the mint, making sure to press it against the side of the pot to squeeze out any additional liquid and mint flavor.

  • 5

    In a large bowl, warm the chocolate, butter, and sugar either in the microwave or by placing the bowl on top of the steeping mint. The chocolate does not need to be fully melted at this point.

  • 6

    Once the mint is out of the cream mixture, bring it back to a near simmer and yet again remove from the heat. Whisk in the gelatin and stir well to combine. Pour the minted cream over the warm chocolate and stir well to combine, making sure the chocolate is fully melted at this point.

  • 7

    Whisk the remaining cream to form whipped cream. In 3 batches, add the cream to the (now cooled to about room temperature) chocolate mixture. Gently mix it, folding lightly with a spatula.

  • 8

    Place the mousse into a piping bag and pipe into the pizzelle cones. Place in the fridge for an hour to set before serving. Top with some powdered sugar and garnish with mint leaves.

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More About This Recipe

  • I have wanted to make some sort of cone-shaped Christmas cookie with a filling for years.

    When it comes time to do it each year, I end up making an excuse about being too busy. The attention to detail that cookies like this require just seemed like way too much work for me.

    This year I finally forced myself to try making some and I found out that it actually wasn't very tough at all!

    The pizzelle dough (my Italian grandmother’s recipe) was as easy as mixing a few ingredients in a bowl. The mousse involved steeping some mint and whipping some cream. In the end, not only were these MintChocolateConeCookies easier than expected, they were super impressive and delicious.

    Simply mix all of the pizzelle ingredients

    It forms a sticky batter that was drier than I expected.

    Just a small amount to make each cookie. About a tablespoon.

    They only take about a minute and a half to cook.

    Now you have to work fast! These cookies harden quickly. Fold them into a cone shape immediately as they come off the press. A helper is nice for this step but not necessary.

    Put them on a plate seam down so they can finish hardening.

    At this moment, I knew this recipe was going to turn out awesome.

    Now on to the filling! Place a few branches of mint in cream and bring to a simmer. Kill the heat and let it sit about a half hour.

    When you pull out the mint, give it a good press against the side of the pan to make sure to get as much liquid from it as possible.

    Heat the cream back up and whisk in gelatin. Pour it over some already warmed chocolate and butter. The hot cream should melt it the rest of the way.

    Slowly incorporate whipped cream into your chocolate mixture, folding it lightly so as not to lose any of the air.

    Then just pipe it into your cones.

    Pop these guys into the fridge so the gelatin can set. They taste best after an hour in the fridge, but were still great three days later. I can’t confirm how much longer they will last cause we ate them all by the third day!

    Dan Whalen is planning on making this recipe every Christmas from now on. He has been blogging for almost 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!


Vegan Mint Chocolate Chip Cookie Recipe

This vegan mint chocolate chip cookie recipe is easy to make, has a nice mint flavor that goes so well with the chocolate chips, and it’s perfect for St. Patrick’s Day, Christmas, Easter, or whenever you want a chocolate mint cookie. If you’re really crushing on mint, serve it with our vegan shamrock shake for a mega sugar rush.

Published March 3, 2014 and updated February 23, 2021.


Peppermint Ice Cream with Chocolate Sandwich Cookies

In case you’ve ever wondered what makes this wintry flavor so wicked cool to luge a spoon through: it’s the pepperminty excellence we packed in it, not to mention all those chocolate sandwich cookie moguls. Enjoy!


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Easy and delicious! I added a small amount of black cocoa powder from King Arthur's to give them a wonderful dark chocolate color, almost like Oreos.

I made these with one change. I only had Dutch cocoa so omitted the baking soda and increased the baking powder to 1 tablespoon. I followed vinorosso's advice and baked them for 9 minutes. They came out perfectly, and I thought the balance of mint to chocolate was spot on!

The batter for this is soooo yummy! I love this recipe! In my opinion chocolate and mint go hand in hand so this is a great recipe for me! I ommited 1/2 cup flour and added some white chocolate chips( im not a huge fan of them but sometimes their nice)they were great. I added all the flour it called for and it was perfect! I only put in 3/4 the butter it called for and 3 tbs of vegetable oil. They were wonderful!

This is my favorite Christmas cookie. I bake the cookies for 9 minutes exactly, rotating trays mid-way. They will not look done, but they'll firm up as they cool, and stay chewy for days. Buy an oven thermometer to make sure your oven is always set at the proper temperature.

DELICIOUS!! I took the advice of others and cut the flour to 1 1/2 cups and increased the peppermint extract to 1 tsp. I also only baked them for about 8 minutes. They were perfect. I will make these again soon!

These cookies are delicious and easy to make. I decreased the flour to 1 1/2 cups and increased the peppermint extract to almost 2 tsp (although I may add more extract the next time I make them) as others suggested. I also added a few mint chocolate chips to the top of each cookie before baking. These are one of my favorite cookies ever.

Fantastic cookies and great flavor. I kept the flour as called for and surprise, I did not have any problems with the dough being sticky or the cookies spreading too much. It needs the 2 cups. I did increase the extract to 2 tsp. I did not find it too minty at all. I think it is just the right level of mint for the cocoa. I completely agree with the reviewer who said there is a fine line between perfect and overdone. One batch I took out when I thought they were ready and they turned hard. The second batch I took out according to the recipe (and I thought too early, as they were still soft and poofy) and they remained soft even after cooling. Never fear, the hard ones were used in ice cream sandwiches with homemade coconut ice cream. Delish!

i gave three forks only because i don't like chocolate! but everyone i gave these to loved them - without my own enraptured tastebuds i don't want to give out the very special fourth fork :-) alterations: i cut the flour down to 1.5 cups and doubled the mint extract as suggested by other reviewers. i also cut the sugar to 1.25 cups (1.75 just seemed like waaaay too much, and my sweet-toothed loved ones were still enamored). also, i added milk chocolate chips, though next time i would use white chocolate instead. the dusting of icing sugar on the top is a nice touch. i think thin, hard icing would be lovely as well.

Very easy to make and the end result was better than expected, with two caveats: a. use peppermint oil (as one of the other reviewers had suggested -- makes for a more intense flavor) and b. after the cookies cool, place in a sealed container overnight before eating(the flavors meld together strongly for that amazing chocolate/mint combination). Didn't do the powdered sugar, but itɽ be nice if I made these for company. My only issue (as someone else had mentioned) was that the dough was a bit sticky in texture. I recommend using a small ice cream scoop, then a dampened fork to slightly flatten the cookies before baking. Otherwise, no need to further alter the recipe (although I may try the suggestion about making these into ice cream sandwiches with mint chocolate chip ice cream, or even a good vanilla ice cream. yum!)

Like the majority here, I lowered the flour to 1.5 cups. I used pastry flour (nb: I'm Canadian). I used 10 good jiggers essential orange oil instead of peppermint and also added 1/2 tsp vanilla (can you have cookies without vanilla?). I made big cookies -

22 and they were perfect after 9 minutes. Flattened out considerably upon leaving the oven, but were moist and rich and delicious! My best advice on these cookies is that there is a very fine line between perfect perfect perfect and overcooked.

Once you make some changes this is a great recipe. The flour should be lowered by one fouth. Also a cup of mini chocolate chips are a must, I used milk chocolate bt I think semi sweet would be best. Many reviewers commented that the amount of extract was too little. I thought it should be upped by about a fourth of a teaspoon, I think the cookies should have a mint undertone not be too minty. Also a nice drizzle of icing makes them a really pretty cookie. They have a nice texture, crunchy but not tough. This would be a four star recipe except that I had to make modifications.

Quick, simple, easy and yummy. Cooked a little faster than the recipe said, but Iɽ make them again.

i had to add 2 tsp. peppermint extract to get a nice mint flavor. it was also a very sticky dough. i think an even better recipe is the chocolate- espresso cookie on this website with the added peppermint. i used 12 oz of semi-sweet chocolate chips as well with the espresso recipe and they were the bomb!

These are our new favorite cookies. When they were done, I did dip them in melted chocolate to which I added a drop or two of peppermint oil. I also kept the peppermint extract in the cookie dough. I love the texture of these cookies, ours came out somewhere between chewy and crisp. I only had Hershey's dark cocoa powder on hand so that is what I used. Also the chocolate I melted was special melting chocolate from a cake decorating store. While they were cooling we put them in the fridge and they came out glossy. Tasted better than the girl scouts. Sorry girlscouts, we'll only be ordering peanut butter patties next year!

These cookies turned out to be pretty ordinary . .. Actually, I don't know what I was expecting with mint chocolate cookies. Perhaps they would have been better if I could cut them into shapes for Christmas, but they spread too much on the cookie sheet, so I was forced to do the traditional drop cookies. Even though I doubled the mint extract, I could barely taste the mint. They tasted more like plain old chocolate cookies. A bit of a let down.

Made these three times for three different groups this season, and they were devoured each time. Increased peppermint extract to 1 1/2 tsp, reduced flour to 1 1/2 cups (made less dense), and added 1 c. dark chocolate chips (I used Ghirardelli 60& cacao chips). Dropped by tablespoon onto baking sheets (aluminum foil worked just as well as parchment paper) and put one mint choc. Hershey's kiss on top of each. Reduced baking time to 8-9 mins. A holiday staple for me now!

Brought them to a Christmas party and they got rave reviews. Very easy to make as well.

This was such a simple cookie to make and it tastes fantastic. They are soft but not chewy.

These are so yummy, I'm scared about them not making it to Thanksgiving dinner! I took all of the advice given - - decreased the flour and doubled the mint. Still made for a thick 'n hard-to-stir batter, but the cookies turned out fab. I used that new Hershey Special Dark cocoa and wow.. talk about chocolately- minty goodness! Also added semisweet morsels somewhat by accident - - I thought Iɽ grabbed the dark chocolate bag, but they were still a delicious touch! These are a keeper!

Never having met a cookie that I didn't like, I have to say these were good, but nothing special- even after doubling the mint and decreasing the flour, as others had suggested.

I have made this twice. The first time I followed the recipe exactly and the cookies turned out a little crumbly. The second time I reduced the baking time to 9.5 minutes and added chunks of bittersweet chocolate. They turned out out fudgy and chewy and we LOVED them.

Very nice. used 1 1/2 cups flour and twice amount of mint, like previous cook suggested, came out a real treat

These cookies were very good. The peppermint extract gave them a nice touch. They were nice and soft in the middle, which is how I like my cookies. After I added the flour, cocoa powder, baking soda, baking powder, and salt to the mixture, it was getting difficult to mix, so I had to use my hands, so it was a little messy. But, overall, these cookies were a hit.

I read previous reviews and made the following modifications: - Precisely doubled the peppermint extract - Only used 1.5 cups of flour - Made cookies larger and barely flattened at all before baking - Baked for only 8-9 minutes - Added ghirardelli 60% cacao bittersweet chocolate chips (i didnt measure the amount i added, just stirred them in until i felt it was enough) After these changes, the cookies came out beautifully: soft, slightly chewy, firm edges, not burnt at all, and with rich chocolatyness and clean peppermint flavor. Everyone from my 1 year-old baby sister to my anti-mint grandmother LOVED them. FANTASTIC RECIPE. [with the neccessary modifications, of course!]

I followed Los Angeles's suggestions with two exceptions 1) I kept the flour at 2 cups and added it gradually 2) after 7 minutes in the oven, I sprinkled mashed sugar canes on the tops of each cookie and then put them back in the oven for 2 more minutes. The candy slightly melted which gave them a great holiday look. And they are SOOO tasty, too!


Tips for making homemade Chocolate Waffle Cones or Bowls:

  • The batter will keep in the refrigerator for several days if you want to make just a couple of cones at a time. Left over batter can be frozen for several weeks.
  • I used a Waffle Cookie Iron. But you can spread the batter onto baking sheets and bake them in the oven.
  • Adjust the amount of batter per cone according to the directions for your waffle cone maker.
  • Do resist the urge to spread the cookies too thick. More is not always better. The batter should be super-thin so the cones bake up very crisp. You want the cone to crack when you bite it.
  • If a cookie starts to harden before you shape it return it to the oven for a minute or two to soften and then continue.
  • To create ice cream bowls, drape the warm cookies over a small bowl.
  • I like to coat the inside of the waffle bowls with melted chocolate. You can also dip the top and bottom of waffles cones in chocolate to prevent leakage.

Scroll through the step-by-step photos to see how to make chocolate waffles cones or bowls:

If you don&rsquot have a waffle iron, you can bake the cookies in the oven a couple at a time. Line the cones up as they cool to help them keep their shape. Use the back or inside of a small bowl to shape the cones into bowls Cool the bowls upside down so they keep their shape. Brush the inside of the waffle bowls with chocolate to &ldquowaterproof&rdquo them. Dip the top of the cones in chocolate and sprinkles to create a fun decoration.

Now, all this recipe needs is a big ole&rsquo scoop of ice cream. How about some Homemade Cookie Dough Ice Cream?

If you love this recipe as much as I do, please consider leaving a 5-star review:


Watch the video: Εύκολα Cookies - Μπισκότα με κομματάκια σοκολάτας Συνταγή Ζαχαροπλαστείου - Cookies (December 2021).