Mint Chocolate Wafers

These Mint Chocolate Wafers are prepared with a deep, rich, chocolate cookie base. Made extra chocolatey with good cocoa and melted chocolate, these cookies are infused with lots of mint flavour. And, Christmas baking is never complete without a good drizzle of melted chocolate!

Move over Girl Guide’s chocolate thin mint cookies because these Mint Chocolate Wafers are my newest cookie obsession! Of course, I’m kidding! There’s a good reason that those Girl Guide cookies are always sold out! They are delicious, but because I can never seem to get any, I had to come up with my version. Loaded with chocolate and mint flavour, these cookies are drenched in melted chocolate – you can’t beat that!

With a soft, moist, and dense chocolate centre, these are substantially rich cookies. They are not over thick, which is why I applied the word wafer to the name, but they are just so good served with a hot coffee or even a glass of cold milk for dunking!

Sometimes – just sometimes! – one has to give in to the cravings, no matter what they are or how bad they might be. I’m not one to crave chocolate at all; in fact, I crave salty snacks more than those of the sweet variety. John.e though, he’s a different breed; I believe he craves chocolate daily! And, his cravings are open to interpretation. Sometimes he craves dark chocolate, sometimes he craves chocolate ice cream, and sometimes he craves chocolate cookies, but it’s always chocolate!

This particular day though, I was the one who was craving chocolate.  As I said, it’s very rare, but only a chocolate cookie would do!  I knew that a regular chocolate chip cookie wasn’t going to cut it.  I wanted more chocolate than a cookie of that nature could give me.  A dense chocolate cookie was just what I needed!  With some good-quality cocoa powder on hand, it would certainly give me the extra chocolate boost I was looking for!

I’m going to tell you all about this cookie recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the cookie recipes! Before I get into today’s recipe, let me make mention of the three previous holiday confection countdowns that I just finished up this year.

Back in October, I kicked off the holiday season with a holiday recipe series called Lord Byron’s 12 Holiday Trifle Series and followed that up with a second series called Lord Byron’s 12 Holiday Breads and Loaves. Next was my 12 Squares and Bars Series, which was Volume 2 of that particular series.  

And now, I’m starting on this new series, which is the seventh annual instalment! I cannot believe that this is the seventh year in a row that I’ve shared Lord Byron’s 24 Cookies of Christmas! But, before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more!

LORD BYRON’S 24 COOKIES OF CHRISTMAS SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! This one is called Lord Byron’s 24 Cookies of Christmas – Volume 7! I will try to keep the recipes in this series quick and easy, just like in previous years. Even if a recipe looks complex, I promise you that it is not! My goal, as always, is to share recipes with you that are not too complex to whip up as a holiday treat for your family.

Like every other holiday series I’ve shared over the years, this series will share a new recipe every day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 24 Cookies of Christmas series! Even though this is the fourth series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

For the Cookie:

• Butter – Make sure your butter is at room temperature!
• Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes.  In cookies, the sugar will help the dough to spread, and will create a crispness to the bottom of the cookie.
• Egg – One large egg is all you need. Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Mint Extract –
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Cocoa Powder – Cocoa powder is an unsweetened chocolate product which adds deep chocolate flavor to desserts and beverages.  Use a good quality cocoa powder, not the kind we used to stir into milk as kids! If you don’t have dark, you can use regular cocoa.
• Baking Powder – This is used to increase the volume of the batter and to add texture as well.

For the Chocolate Dip:

• Milk Chocolate Chips
• Mint Extract
• Candy Melts – I used both white and green candy melts.

HOW TO MAKE MINT CHOCOLATE WAFERS

Preheat your oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper. Set aside. In a mixing bowl, beat the butter until light and fluffy. Add the sugar and beat into the butter until well combined. Add the egg and the mint extract. Beat into the butter mixture. Next, add the flour, cocoa powder, and baking powder. Beat into the butter mixture just until the flour is incorporated. Roll the cookie dough into one-inch balls and place them onto the prepared baking sheet, leaving two inches of space between each ball. Press down on each ball until they are flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.) Bake for 12 minutes.

Remove from oven and allow to cool for a full 10 minutes of the baking sheet before transferring to wire cooling rack. DO NOT REMOVE THE COOKIES FROM THE BAKING SHEET UNTIL A FULL 10 MINUTES HAVE PASSED.

For the chocolate dip, transfer the milk chocolate chips and mint extract to a microwave-safe bowl. In increments of 30 seconds at half power, melt the chocolate, stirring well between each increment. Once the chocolate is fully melted and silky smooth. Working with one cookie at a time, dip it entirely into the melted chocolate and allow the excess to drip back into the bowl. Set it on a baking sheet lined with parchment paper.

Next, microwave the white candy melts and green candy melts using the same technique as used when you melted the chocolate chips. Transfer the white and green melted candy melts to resealable sandwich bags and cut a small tip for one lower corner. Hover the bag over the chocolate-dipped cookies and drizzle each one with some of the white and then some of the green. Once all of the cookies are complete, allow them to cool at room temperature until the chocolate and candy melts are firm before packaging or storing.

COCOA POWDER

Cocoa powder is an unsweetened chocolate product that adds deep chocolate flavour to desserts and beverages.  Use a good quality cocoa powder, not the kind we used to stir into milk as kids! I have two types of cocoa that I use when baking. In cookies like these Hot Chocolate Cookies, just a regular, inexpensive cocoa powder will do just fine. Even though I don’t care for Hershey’s chocolate, I do like to use Hershey’s cocoa powder for cookies.

If, however, I’m making a cake or a cookie recipe with very few ingredients, I want to use better-quality cocoa powder. For me, Fry’s Premium Quality Cocoa has all that I’m looking for. It has a stronger chocolatey scent than other cocoa powders. When it comes to flavour, Fry’s wins out again. The only thing that Fry’s doesn’t offer is a deeper, chocolatey colour like you see in the photos. I find that Hershey’s does a better job in terms of colour.

WHAT ARE CANDY MELTS?

Candy melts are small, round discs that are made to emulate white chocolate. They come in a wide range of colours and are usually melted down and used in confections such as the coating on cake pops. I think the term candy melts is owned by Wilton, which is the only type I’ll use.

I use Wilton’s because I have used the brand many times before and have never been disappointed, but also because they have a lot of different colours to choose from. Oh, and the price is always good too!

If you cannot find candy melts, you can either order them online here, or you can use generic brands that can be found at your local baking supply store. The generic brands are sometimes called melting wafers. Additionally, if you cannot find them or do not want to use them, you can use white chocolate tinted with a little bit of food colouring.

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for a long time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Mint Chocolate Wafers, you certainly can! Pile them into a clean, food-safe container. The container must be freezer-friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!