Chocolate and mint are a classic combination that brings a refreshing twist to any dessert. The rich flavor of chocolate perfectly complements the coolness of mint, making it an irresistible treat. In this recipe, we’ll guide you through making delicious Chocolate Mint Wafers, perfect for satisfying your sweet tooth or sharing with loved ones. These wafers are easy to whip up and are sure to impress anyone who takes a bite.
Why You’ll Love This Recipe
These Chocolate Mint Wafers are not only delicious but also incredibly versatile. They can be enjoyed on their own or used as a base for other desserts, like ice cream sandwiches or as a crunchy topping for your favorite treats. The combination of bittersweet chocolate and refreshing peppermint creates a unique flavor profile that is both comforting and exciting. Plus, with just a few simple ingredients, you can create something truly special in your own kitchen.
Ingredient Checklist
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 12 ounces bittersweet chocolate, chopped
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- Sprinkles or nonpareils, for decorating (optional)
Appliances & Accessories
- Mixing bowl – for combining dry and wet ingredients.
- Electric mixer – for creaming the butter and sugar together.
- Baking sheet – to hold your wafers while baking.
- Parchment paper – for easy cleanup and to prevent sticking.
- Double boiler or microwave-safe bowl – for melting chocolate.
Stepwise Method: Chocolate Mint Wafers
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for the wafers.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside as you work on the wet ingredients.
Step 3: Cream Butter and Sugar
In another bowl, use an electric mixer to cream the unsalted butter and granulated white sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add Egg and Vanilla
Add the large egg and pure vanilla extract to the butter and sugar mixture. Beat until well combined.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Melt the Chocolate
Melt the chopped bittersweet chocolate using a double boiler or in the microwave in short bursts, stirring in between to avoid burning. Once melted, allow it to cool slightly.
Step 7: Mix in Chocolate and Peppermint
Pour the melted chocolate into the dough, followed by the peppermint extract and additional salt. Stir until fully incorporated.
Step 8: Shape the Wafers
Using a tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
Step 9: Add Decorations
If desired, sprinkle the tops of the uncooked wafers with colorful sprinkles or nonpareils for a festive touch.
Step 10: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are set. The centers may still look slightly soft, but they will firm up as they cool.
Step 11: Cool and Serve
Remove the baking sheet from the oven and let the wafers cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
If You’re Out Of…
- Unsweetened cocoa powder: You can use Dutch-process cocoa powder as a substitute for a slightly different flavor.
- Bittersweet chocolate: Semi-sweet chocolate can work in a pinch, but it will make your cookies a bit sweeter.
- Unsalted butter: You can use salted butter, just reduce the salt in the recipe by a pinch.
- Peppermint extract: If you don’t have peppermint extract, you can use mint extract, but use it sparingly as it can be stronger.
Avoid These Mistakes
To ensure your Chocolate Mint Wafers turn out perfectly every time, avoid these common pitfalls:
- Overmixing the dough can lead to tough cookies, so mix just until combined.
- Not letting the melted chocolate cool slightly before adding it to the batter can result in cooked eggs.
- Skipping the parchment paper can result in cookies sticking to the baking sheet.
- Not spacing the cookies properly can lead to them spreading into each other during baking.
Cooling, Storing & Rewarming
Once your Chocolate Mint Wafers are cooled, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To rewarm, simply pop them in the microwave for a few seconds or warm them in a preheated oven at 350°F (175°C) for about 5 minutes.
Quick Q&A
Can I use other types of chocolate for this recipe?
Yes! While bittersweet chocolate is recommended for its balance of sweetness and richness, you can use semi-sweet or dark chocolate depending on your preference.
What can I serve with these wafers?
These wafers are delicious on their own but can also be paired with ice cream or served alongside a warm cup of coffee or hot chocolate.
Can I make these wafers gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
How can I enhance the mint flavor?
If you love mint, consider adding crushed mint candies or chocolate mint chips into the dough for an extra minty kick!
Wrap-Up
These Chocolate Mint Wafers are a delightful treat that combines the best of both chocolate and mint flavors. With their easy preparation and delightful taste, they are sure to become a favorite in your household. Share them with friends, serve them at parties, or enjoy them as a personal indulgence. The possibilities are endless, and your taste buds will thank you!
Chocolate Mint Wafers
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In another bowl, cream the unsalted butter and granulated white sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and pure vanilla extract, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Melt the chopped bittersweet chocolate using a double boiler or microwave, then allow it to cool slightly.
- Pour the melted chocolate into the dough, followed by the peppermint extract and additional salt. Stir until fully incorporated.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each.
- If desired, sprinkle the tops with colorful sprinkles or nonpareils.
- Bake for 10-12 minutes until the edges are set. The centers may look slightly soft.
- Let the wafers cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled wafers in an airtight container at room temperature for up to a week.
- Freeze for up to three months for longer storage.
- Rewarm in the microwave or preheated oven for a few minutes before serving.
