In case you don’t have a bunch of friends posting pictures of the recent blizzard that attacked New England, let me bring you up to speed: Nemo found us. He left piles and piles and piles of snow EVERYWHERE. It’s a winter wonderland out there! It’s gorgeous and fairytale-like, perfect for playing and exploring and gawking at the whiteness that covers absolutely everything. That said, something about bundled up people treading slowly down the center of car-less streets (the cars are all completely covered in snow, not to mention there was a travel ban) with huge mountains of snow everywhere lends a bit of an eerie, post-apocalytpic vibe to the wonder. It’s a strange world, my friends, and a bit disconcerting in all its magnificence. What better way to bring back some normalcy than with homemade treats?
I knew I wanted to use powdered sugar in honor of the blizzard. With Valentine’s Day coming up, the heart sprinkles were a natural choice. My labmate is a wizard in the machine shop and helped me make a small heart-shaped cookie cutter last week. (Translation: he made it, I hovered around taking up space. More on that later, since the cookie cutter is actually for an upcoming project you’ll hear about soon!) Finally, I had a box of Junior Mints from Christmas that were begging to be used in some way. Some searching later, I found this Food.com recipe that looked perfect for adapting. Thus, meet these darling treats! These would be oh so cute in little cellophane bags tied up with cute pink, red, and white ribbons to give away to friends for Valentine’s Day. These hearts are somewhere between a cookie and a brownie, come in a sweet bite-sized heart shape, pack a delicious minty chocolate punch, and, according to my friend, “could put Girl Scout Thin Mints out of business.” I don’t know if I’d go that far (don’t kill me, Thin Mint fanatics!), but these are very addicting. And the best part is how easy they are to make!
CHOCOLATE MINT HEARTS
2 cups all-purpose flour
¾ cup cocoa
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
1 tbsp. vegetable oil
2 cups granulated sugar
2 tsp. vanilla extract
1 package (~4oz) Junior Mints
~1/2 cup powdered sugar
1. Preheat oven to 350 F. Line a baking tray that has edges/walls (about 12×15×1-inch) with parchment paper, so that the parchment paper goes up over the edges. Do not a use flat sheet; if you don’t have a walled baking tray, use a pan or something else with walls (you might have to divide the batter between pans).
2. Stir/whisk the flour, cocoa, baking soda, and salt together well. Set aside.
3. In the bowl of a stand mixer, beat the butter, vegetable oil, and sugar together until soft and fluffy.
4. Add the eggs individually, beating well after each one. Beat in the vanilla extract.
5. Gradually add the dry mixture to the wet one, beating in small scoops at a time. The mixture will be fairly thick.
6. Add the Junior Mints and beat a few times so the mixer crushes up the mints and mixes them throughout the batter.
7. Spread onto the baking tray. Press the dough into a flat rectangle, leaving about a 1-inch clearance to the edges of the tray. Spread heart-shaped sprinkles all over the top and press them gently into the batter so they stick. Bake for about 16 minutes, then remove and cool on the tray.
8. When the dough is cooled, use a small heart-shaped cookie cutter to cut out as many cookies as you can. (Oh darn, look at all those leftover pieces… You know what to do. Grab a glass of milk and you’re good to go!) Lightly dust with powdered sugar. Voilà! So cute!
NOTE: If you don’t have a small heart-shaped cookie cutter, or if you want to make something else, any cookie cutter shape would work. You could even cut them up into squares to save time. Similarly, you could use any kind of sprinkles, so these could be decorated for different holidays or just everyday fun. Have fun playing around with these!