Double Mint Chocolate Cookie Cake
A giant chocolate cookie studded with pieces of Andes Mints covered in peppermint frosting and topped with more Andes Mints. Delicious and so very pepperminty. The only danger is that you might eat the whole thing in one sitting!
3/4 cups unsalted butter (1.5 sticks), melted
3/4 cup brown sugar
3/4 white sugar
2 large eggs, room temperature
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 and 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cornstarch (so they stay soft!)
Bag of Andes Creme De Menthe Baking Chips (10 ounces) Save some for decoration if you’d like.
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/4 cup milk
1 teaspoon peppermint extract
Optional: a drop of green food coloring
Preheat oven to 350F Line a large circular cookie (mine was 12 inches in diameter) or pizza pan and grease it. Then line it with parchment paper.
Cream butter and both sugars for 5 minutes or until very light and fluffy.
Add eggs one at a time, then mix in the vanilla and peppermint extracts.
In a different bowl combine dry ingredients: flour, cocoa powder, salt, baking powder, baking soda, and cornstarch.
Add the dry mixture to the wet in three batches, combining before adding the next.
Stir in the Andes Creme De Menthe baking chips.
Press cookie dough onto pan. Spread it out so it covers the entire pan without any part being too thin or too thick.
Bake for 20 minutes or until a toothpick comes out clean. Leave to cool on the pan. When it’s cool you may frost it.
Cream butter, by itself, for five minutes. It’s going to be very light and fluffy. Add peppermint extract.
Beat in the sugar slowly so it doesn’t spray all over your kitchen. Then if you want add the food coloring.
Beat for two-five minutes and spread or pipe onto cookie cake.