Homemade Chocolate Mint Slice Biscuits are like a peppermint pattie on top of a chocolate cookie. Crunchy choc cookie, peppermint fondant then covered in dark chocolate.

Homemade Chocolate Mint Slice Biscuits are like a peppermint pattie on top of a chocolate cookie. Crunchy choc cookie, peppermint fondant then covered in dark chocolate.

I’m a huge fan of chocolate and peppermint together. These Chocolate Mint Slice Biscuits came from a desire for both peppermint patties and those yummy Arnotts mint slice biscuits that I grew up with.

If you love the chocolate mint combination too, try these

I think what I really love about these is the combination of candy and cookie. I love candy and lollies. Anything sweet and full of sugar is right up my alley. But I also really love cookies. I mean, who doesn’t?? They can be crispy, crunchy, chewy, soft – I don’t really mind which – and they’re one of my favourite things to create.

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Homemade Chocolate Mint Slice Biscuits are like a peppermint pattie on top of a chocolate cookie. Crunchy choc cookie, peppermint fondant then covered in dark chocolate.

Perfect straight from the fridge

These are so perfect straight from the fridge, when the chocolate has a crack and the cold somehow enhances that peppermint flavour. To bite into one of these is to experience a crack, then softness of the mint fondant giving way to the crunch of chocolate cookie.

More Cookies Recipes - chocolate chip cookies, chocolate cookies, vanilla cookies, shortbread, macarons, snowball cookiesSo, let’s do this thang! 

These Chocolate Mint Slice Biscuits start with an easy chocolate sugar cookie which, once baked, has crunchy edges and a soft middle. You can cook them a little longer and have a totally crisp cookie if you prefer.

Just a simple chocolate sugar cookie dough, that is rolled out to about 4mm thick. Use a cookie cutter to cut out shapes. I kept it simple with a round cookie cutter about 5cm (2 inches) wide but as they don’t change shape too much when they bake, you could use any shape you fancy.

Just like a peppermint pattie

And that peppermint fondant topping. It’s very similar to a buttercream but the ratios are a little different. It makes a dough that you can roll out and cut shapes.

Don’t worry, the peppermint fondant is not like the fondant used to cover cakes. It’s basically the same as the fondant used in peppermint patties. The cream in the mixture makes the fondant delectably silky smooth and adds a richness to the flavour too.

The fondant softens quickly once out of the fridge, so when you bite into these cookies, that peppermint topping is just divinely creamy and soft.

Homemade Chocolate Mint Slice Biscuits are like a peppermint pattie on top of a chocolate cookie. Crunchy choc cookie, peppermint fondant then covered in dark chocolate.

Use your favourite eating chocolate 

Finally we add a coating of melted dark chocolate. I always use my favourite eating chocolate in my recipes. I figure it’s like wine – if you don’t like it, don’t put it in your cooking. I always stay away from bars of baking chocolate as they just don’t taste as good to me. So pick your favourite dark chocolate and have at it.

The downside to using eating chocolate is that it doesn’t always set as firmly as specialised or couverture chocolate but I’m happy to forgo that for flavour.

Tips and tricks

  • I like to use two sheets of non-stick baking paper to roll out my sugar cookie dough. It saves on mess and the dough releases easily from the paper when you cut your shapes
  • Although you can successfully re-roll the sugar cookie dough, do try to get as many shapes cut from the first roll as possible. These are always the best texture once baked and also it makes the whole process quicker.
  • The peppermint fondant is very soft on purpose. Once it’s encased in chocolate, it’s silky and smooth to bite into. The easiest way to work with the fondant is straight from the freezer. Work quickly, using the same cookie cutter shape and the use of a spatula to help you to transfer the mint straight onto the cookies. You may need to do this in batches as it will soften quickly.
  • Once you’ve topped all the cookies with peppermint fondant, place them in the freezer again to firm them up  as much as possible before you start coating them in chocolate. This does 2 things, it means the peppermint fondant doesn’t melt when covered in hot chocolate but it also means the chocolate will set quicker.
  • When melting chocolate, I use the microwave. It’s easy and works fine but never zap for more than 30 seconds at a time, stir it well between each microwave burst and never zap it until it’s totally melted. The last stir will melt the final leftover bits. If you’re more comfortable with it, feel free to use the double boiler method.
  • I often add a little more unmelted chocolate to the melted chocolate right at the end and stir it in. This has a slight tempering effect on the melted chocolate and sets with more of a crack. (Note: this is not true tempering though)

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Homemade Chocolate Mint Slice Biscuits are like a peppermint pattie on top of a chocolate cookie. Crunchy choc cookie, peppermint fondant then covered in dark chocolate.

Best straight from the fridge, Chocolate Mint Slice Biscuits make a great summer treat.

 


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Homemade Chocolate Mint Slice Biscuits are like a peppermint pattie on top of a chocolate cookie. Crunchy choc cookie, peppermint fondant then covered in dark chocolate.

Homemade Chocolate Mint Slice Biscuits

5 from 2 votes
Homemade Chocolate Mint Slice Biscuits are like a peppermint pattie on top of a chocolate cookie. Crunchy choc cookie, peppermint fondant then covered in dark chocolate.

Ingredients

For the Chocolate Sugar Cookies

  • 130 g (1 cup / 4.6oz) plain (AP) flour
  • 1/3 cup cocoa
  • 1/2 cup (100g / 3.5oz) caster sugar
  • 57 g (1/2 stick / 1/4 cup) unsalted butter, softened
  • 1 large egg

For the Peppermint fondant

  • 57 g (1/2 stick / 1/4 cup) unsalted butter, softened
  • 2 1/2 cups icing (powdered/ confectioners) sugar
  • 2 tablespoons thickened (heavy) cream (notes)
  • 2 teaspoons peppermint extract

To finish

  • 350 g (12.3oz) dark (70%) chocolate

Instructions
 

For the Chocolate Sugar Cookies

  • Preheat the oven to 180C / 350F / 160C fan forced, and line 2-3 large cookie sheets with baking paper.
  • Sift the flour and cocoa into a bowl and set aside
  • Beat the butter and sugar together until lightened. Scrape down the sides of the bowl. Add the egg and beat well, scraping down the bowl a couple of times until well mixed.
  • Add the flour mix in 3 parts, keeping the mixer on low until it comes together as a dough.
  • Bring the dough into a smooth ball and roll out between 2 sheets of baking paper (I cut the dough in half as I find it more manageable to do half at a time). Roll it to about 4-5mm thick. The thinner you go, the crispier they will be when finished cooking. The thicker you roll it, the softer the finished cookie will be. I like them 4-5mm as this creates a nice crispy edge and soft centre. Use your cookie cutter of choice to cut out cookies. Reroll the dough as required but get as many out of each rolled batch of dough as possible.
  • Bake for 5 minutes, turn the baking trays and bake for another 5 minutes.

For the Peppermint fondant

  • Beat all ingredients together until thick but smooth and creamy
  • Line a large baking tray with plastic wrap then tip the peppermint mixture out on top. Lay another sheet of plastic wrap over the top and use your hands to press it out to about 4-5mm thick.
  • Place the tray in the freezer for one hour.
  • Use the same cookie cutter you used for the cookies to cut the peppermint fondant and use a flat metal spatula to help you transfer them onto the cookies (notes)
  • If there is scraps of peppermint fondant, you can flatten it out and freeze again, to finish any remaining cookies.
  • Place the peppermint topped cookies in the freezer for half an hour.

To finish

  • Melt the chocolate in 30 second increments in the microwave, stirring well between each. When there are just a few lumps left, set it aside for a few minutes before giving it a final stir.
  • Line a baking tray with baking paper and sit a wire rack over the top. Use two forks to place a cookie into the melted chocolate and turn it over to cover in chocolate. Lift the cookie out of the chocolate and allow excess chocolate to drip off, then give it a gentle shake to smooth out the top. Place the cookies on the rack for about 5 minutes before transferring to a plate to set in the fridge.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. The peppermint fondant will be very soft and room temperature so work quickly and refreeze if you need to, to make topping the cookies easier.
  3. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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Homemade Chocolate Mint Slice Biscuits are like a peppermint pattie on top of a chocolate cookie. Crunchy choc cookie, peppermint fondant then covered in dark chocolate.