Rich chocolate malt cookies coated with decorative crème de menthe bark
Decadent and sweet. These cookies are a revelation. Experience transcendence in cookie form. Angels will sing on high.
Your mint cookie recipes are no match for our Mountain Tops.
They’re that good?
Let me put it this way. Have you ever heard of Thin Mints? Grasshoppers? Peppermint bark?
Ok, admittedly those are delicious cookies, but they do pale in comparison to Mountain Top cookies. You must try our rich, chocolatey malted cookies, blissfully smothered in malted white chocolate and crème de menthe bark, and topped with chopped Andes candies. There are five kinds of chocolate in this cookie!
We present to you this luxurious new flavor combination that’s sure to be turning heads and setting trends this season…
Mountain Top Cookies
- ½ cup unsalted butter (room temperature, 1 stick)
- 1 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup chocolate malted milk powder (e.g., Nestle Carnation)
- ½ cup cocoa powder (naturally unsweetened cocoa, e.g., Hershey's)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips (chopped, e.g., Ghiradelli 60% cacao bittersweet)
White chocolate bark
- 5 ounces white chocolate melting wafers (e.g., Ghiradelli)
- 1 Tablespoon malted milk powder (e.g., Nestle Carnation)
- ¼ teaspoon crème de menthe flavored oil (e.g., LorAnn)
- 1 ounce Andes baking bits (chopped, 6 Andes chocolate mints)
- In a large mixing bowl, whip the butter till it’s pale and fluffy.
- Add the white sugar and beat 1-2 minutes until smooth.
- Add the egg and vanilla extract and beat another 1-2 minutes.
- In a medium mixing bowl, mix the flour, malted milk, baking powder, salt, and cocoa powder.
- (If using an electric stand mixer, switch to the paddle attachment) Gradually add the dry ingredients to the large mixing bowl and stir until mixed thoroughly.
- Stir in the chopped chocolate.
- Cover and refrigerate the dough for 15-30 minutes.
- Preheat oven to 375°F.
- Using a 1 Tablespoon cookie scoop, ball the dough. Place them on a cookie tray lined with a silicone baking mat or parchment paper. Slightly flatten them.
- Bake 8-10 minutes until the edges just begin to set.
- Remove the cookies from the oven and allow them to remain on the cookie sheet for 2 more minutes, then move them to a wire cookie rack for cooling.
White chocolate bark
- Chop the Andes chocolates mints.
- Using a double boiler technique, melt the white chocolate wafers. Stir frequently.
- When melted, immediately remove from heat and mix in the malted milk powder, followed by the crème de menthe oil.
- Use a small spoon to spread a layer of mint chocolate bark in a circle on the top of the cookie.
- Sprinkle chopped Andes chocolate mints on the top of the cookies before the bark hardens.
Alternates & Substitutions:
- You can buy Nestle Carnation Malted Milk and Nestle Carnation Chocolate Malted Milk at most grocery stores. Make sure to look for actual malted milk powder — not malt, powdered milk, or malt syrup because they aren’t the same.
- LorAnn oils are also sold at most grocery stores.
- It’s getting harder to find chocolate mint starlight hard candy disks, but if you do, you can crush them and use them in place of the chopped Andes mint chocolates, if you prefer.
- We like to use Ghirardelli 60% cacao bittersweet chocolate chips in this recipe, but semi-sweet chocolate chips will do.
- Don’t use special dark or Dutch cocoa powder in place of natural unsweetened cocoa powder because they are not the same. We learned about it here.
I love chocolate and malt together!
We think the malt makes a richer chocolate taste. It goes really well with the crème de menthe (mint) candy bark, too.