During December, Pepperage Farm markets a variation on their Brussel
cookies, known as Mint Brussels. Marina and I have wanted these to
be available any time of the year, so I went searching. I found the
recipe above, and have only slightly altered it. I did not make any
One major change is in how it is baked. Sue (the author) recommends
a silicon mat. I used parchment paper and I think works better. I
also use two cookie sheets so one is cooling while the other is
Ingredients for the dough
- ½ cup all-purpose or bread flour (70 grams)
- ¼ tsp baking powder
- ½ cup white sugar
- ½ cup rolled outs finely ground (use mini food processor)
- 2 Tbsb light corn syrup
- 1/3 cup melted butter (76 grams) (5 1/3 Tbsp)
- 2 Tbsp heavy or whipping cream
- 1 tsp vanilla extract.
- 4oz Ghirardelli Semi-Sweet Chocolate Morsels
- 1/2 tsb Mccormick Pure Mint Extract.
Preheat oven to 375º F
Line two cookie sheets with parchment paper
Put the dry ingredients into your stand mixer (I use an old
mix-master for this instead of the Kitchen-Aid with paddle as more
air will be put into the final dough), and mix for 15 seconds
In a separate bowl mix the cream, corn syrup and vanilla then add to
the mixer. Finally while the mixer is running add the butter.
Once the dough has come together start putting dough balls of a bit
over ¼tsp in volume onto the sheet. I do 20 at a time. Bake for
around 9 minutes, until the cookies are flat and have small holes.
The cookies are very fragile, so as I take the sheet out of the
oven, I slide the parchement paper off the sheet onto the counter
and let them cool. You can also then slide the cookies off of the
paper after first removing from the cookie sheet and onto a
rack. Then layout another 20 balls onto the 2nd cookie sheet
and bake. When it comes time for the third sheet, reuse the
parchment paper from batch 1 and use the first cookie sheet.
Filling and Assembly
In a small sauce pan on low heat, first put in the mint extract and
a few seconds later the morsels. Keep stirring over the heat until
the mixture is smooth.
Layout a silicon mat or more parchment paper. Start sorting the
cookies by size (remember they are fragile at this point, the
filling once on and refrigerated will make them less so).
Pair the cookies by size and put a small amount of chocolate mint
filling on the bottom of one cookie then put the other cookie on top
and gentle move the cookies to spread the filling. The cookies will
be put bottom to bottom.
After assembly put on a dinner plate, wrap with cling wrap and
refrigerate for 30 minutes. After that they can be at room temp for
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