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Pot of Luck Cookies, Chocolate Cookie Filled With Green Mint White Chocolate, Egg Free, Plus Gluten Free Variation

Updated on March 6, 2014

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5 stars from 1 rating of Pot of Luck Cookies, Chocolate Mint

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: 24 mini cupcake sized cookies

Gluten Free

Want to make these cookies Gluten Free like I did?
Use any basic pre blended gluten free flour. You can also make your own blend. My favorite is a mix of 6 cups regular rice flour, 2 cups potato starch and 1 cup tapioca flour (also called tapioca starch). Simply substitute the gluten free flour for the regular flour in this recipe. There is no need to add anything else such as xanthan gum, guar gum or baking powder.

Ingredients

Chocolate Cookie

1/2 cup butter, room temp

1/3 cup ricotta cheese

1/4 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup flour

1/4 cup unsweetened cocoa powder


Mint Filling

1 cup white chocolate chips

1/2 teaspoon peppermint extract

1/4 cup heavy whipping cream

Green food coloring

Click thumbnail to view full-size
Smooth and ready for the flourFinished dough (from my coffee cookie, not chocolate)
Smooth and ready for the flour
Smooth and ready for the flour
Finished dough (from my coffee cookie, not chocolate)
Finished dough (from my coffee cookie, not chocolate)
  1. In a medium mixing bowl combine butter, ricotta, sugar and vanilla extract. Mix together until completely combined and smooth.
  2. Add flour and cocoa powder and mix until a nice dough forms. Dough should feel easy to handle.
  3. Use your hands to form dough into 1 inch balls and place each into a spot in a 24 count mini cupcake pan. As delicious as this dough is to eat raw try to refrain, you'll need just about all of it to make all 24 cookies.
  4. Use your finger to press each ball into a the bottom and up the sides of each mini cupcake space. It should form a nice little cup for your filling later.
  5. Bake in a preheated 325'F oven for about 16-18 minutes. They will get slightly puffy and dry looking.
  6. While the cookies are baking make the filling. In a small saucepan or double boiler add all filling ingredients, white chocolate chips, peppermint extract and heavy whipping cream.
  7. Gently melt over low heat while stirring constantly. Remove from heat as soon as all the chips appear melted. Stir in as much green food coloring as you need to make your desired shade. Set aside.
  8. After removing the cookies from the oven let them sit in the pan for about 5 minutes then transfer to a cooling rack and fill with a generous teaspoon of the mint filling.
  9. Cool in a refrigerator for 3 hours before serving.

Comments

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    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      It's always nice seeing you write again. Love the recipe and I hope you are well.

    • vespawoolf profile image

      vespawoolf 3 years ago from Peru, South America

      Mama Kim, this sounds wonderful! I was glad to see you have published some new recipes. Welcome back!

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      What a sweet recipe for this special holiday. A Lovely idea!

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      These work for me as gluten free! Thanks.

    • Mama Kim 8 profile image
      Author

      Sasha Kim 2 years ago

      So happy to hear Aviannovice!! thank you!

    • Mama Kim 8 profile image
      Author

      Sasha Kim 2 years ago

      Thank you Teaches! ^_^

    • Mama Kim 8 profile image
      Author

      Sasha Kim 2 years ago

      I guess I was only back briefly Vespa... a bit late on my comments ^_^ Hope to be around a little more now.

    • profile image

      Foge 2 years ago

      This is exactly what I was looking for. Thanks for wrginti!

    • profile image

      Ellia 2 years ago

      В целом согласен. Он действительно другой .Однажды уже подрывался на его минах:В старых версиях (

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