So much for a low-calorie Christmas. My mom just sent a container full of homemade chocolate Christmas goodies and we just about polished off the entire tin.
UGH!
It’s a case of not being able to eat just one. The Mint Chocolate Wafers are heavenly, and once you start eating you simply can’t stop. Then again, I was never known for my exceptional willpower. Regardless, the treats are gone and if we want more I’m going to have to make them myself.
Fortunately, the recipe is not hard. Take a look, and you will see how easy it is to whip up a batch of chocolate covered Christmas goodies to enjoy with your family and friends… or alone:
MINT CHOCOLATE WAFERS
Ingredients for Wafers:
1 cup (2 sticks) butter, softened
1 cup powdered sugar
1 teaspoon peppermint extract
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/2 cups flour
Ingredients for Chocolate Coating:
1 pound semi-sweet chocolate, chopped
1 teaspoon peppermint extract
Directions for Wafers:
In large bowl, beat butter and powdered sugar with electric mixer until light and fluffy.
Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.
Divide dough in two pieces and place each on large sheet of plastic wrap.
Flatten dough into 1/2-inch thick circles. Wrap and refrigerate until firm enough to roll out, about 45 minutes.
Preheat oven to 350 degrees.
Remove chilled dough, place wafers between two sheets of parchment; roll out to 1/8-inch thick.
Cut desired shapes and place on parchment-lined baking sheets.
Bake 5 to 6 minutes.
Remove cookies from oven; cool on pan 3 to 4 minutes, then move to wire rack to cool completely.
Directions for Chocolate Coating:
Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.
To frost cookies: Place one cookie on slotted spatula and carefully dip into the chocolate, coating completely. Lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack to let chocolate set. Repeat with remaining cookies.
Place coated cookies in freezer for about an hour to set before storing or serving.
Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.
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