Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour (120 grams)
  • ⅓ cup unsweetened cocoa powder (28 grams)
  • ½ teaspoon kosher salt
  • 8 tablespoons unsalted butter (113 grams, room temperature (1 stick))
  • ⅔ cup granulated sugar (133 grams)
  • 1 egg yolk (14 grams, room temperature)
  • 2 tablespoons whole milk (28 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 10 ounces Crème de Menthe baking chips (283 grams, finely chopped (1 package))
  • 1 cup finely chopped white chocolate (170 grams (SEE NOTE))
  • 1 tablespoon unsalted butter (14 grams, chopped)
  • ¼ cup heavy cream (57 grams)
  • 1 tablespoon Créme de Menthe liqueur (12 grams (or ¼ teaspoon Crème de Menthe candy & baking flavoring))

Instruction

  • In a medium bowl, whisk together the flour, cocoa, and salt. Set aside.
  • In a mixing bowl, using a hand mixer, beat the butter and sugar at medium-high speed until lighter in color and fluffy, about 2 minutes.
  • Add the egg yolk, milk, and vanilla and continue beating at medium-high speed until fully incorporated.
  • Set speed to low, add the flour mixture all-at-once, and stir just until no flour is visible.
  • Cover the bowl with plastic wrap and place it in the refrigerator until firm, about 1 hour.
  • While the cookie dough rests, line 2 baking sheets with parchment paper, set oven rack to middle position, and preheat oven to 350°F.
  • When the dough is ready, form it into ¾-inch balls.
  • Firmly roll each ball in the finely chopped Crème de Menthe chips, and place the balls, 2-inches apart, on the parchment-lined baking sheets. Press an indentation in the middle of each ball (about ¾ way through the ball) with the greased rounded end of a wooden spoon handle or ½-teaspoon measure.
  • Bake the cookies for 10-12, minutes or until set.
  • Remove cookies/tray from the oven and allow to cool for 1 minute. (If needed, carefully reshape the indentation on each cookie.)
  • After 1-minute, transfer the cookies to the cooling rack to cool completely before filling.
  • While the cookies cool, make the ganache.
  • Place the white chocolate and butter in a microwave-safe bowl. Set aside.
  • Pour the cream in a different microwave-safe bowl and heat to a simmer (or just until a few bubbles are visible).
  • Carefully pour the hot cream over the white chocolate/butter mixture, stir then leave it alone 2 minutes.
  • After the chocolate has set for 2 minutes, stir until smooth.
  • If the white chocolate and butter don’t fully melt, place ½ of the mixture in a clean microwave-safe bowl and heat 10-30 seconds (stirring every 10 seconds) until the chocolate has melted and the mixture is smooth. Be careful the chocolate doesn’t get too hot – white chocolate is sensitive and can seize up if it gets overheated.
  • Add the hot mixture to the cooler mixture and stir until smooth.
  • Add the Crème de Menthe or flavoring and mix until smooth.
  • Once cookies have completely cooled, fill each with ½ teaspoon of Crème de Menthe Ganache. (The ganache should be soft. If necessary, reheat it in the microwave just until it has softened.)