This is an easy way to transform any chocolate baked good into chocolate mint deliciousness. It's simply a matter of melting white chocolate or vanilla baking chips along with some peppermint oil, and dipping homemade or store bought cookies in the melted mixture. The green tint makes it perfect for St. Patrick's Day, too. Add some festive sprinkles, and you've created something special. And it's so, so easy!
Use peppermint oil, not peppermint extract. There are 2 reasons: peppermint oil tastes better and it mixes into the melted mixture better. If you try to mix peppermint extract into the melted chips, it is likely to seize into a thick paste consistency rather than a dipping and drizzling consistency.
Two kinds of peppermint oil for cooking. Both will work in today's recipe.
Peppermint oil flavoring. This is a blend of sunflower oil and real, pure peppermint oil. Nothing artificial. This is more widely available and is what I used. It may not be available at your regular grocery store. Look for it at Whole Foods (that where I got mine) or health food stores.
100% Peppermint oil. This is harder to find in stores, at least in St. Louis. However, you can find it from several sources online. It's flavor is 4 times stronger than peppermint extract, since it isn't dilluted at all. Be sure to look for food grade peppermint oil. Some peppermint oil is bottled for other uses like aromatherapy and is not recommended as an additive to foods.
Assemble these ingredients: white chocolate or white vanilla baking chips (I like Ghirardelli's Classic White Chips), canola oil, peppermint oil, green oil-based candy coloring, decorating sprinkles (optional).
Oil-based candy coloring is recommended. The more common grocery store water-based food colorings & gels will cause the melted mixture to seize. The oil-based coloring blends in nicely. Some specialty cooking stores carry it. I got mine online at Amazon.
Put the white chips in a microwave safe bowl, add some canola oil and peppermint oil. Cook on full power, checking at 20 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted. (Approx. 60 sec. total.) Be careful not to overcook.
Stir in candy coloring, if desired. That's it! Now it's time to dip your cookies in the yummy melted creamy minty mixture.
BISCOTTI! I dunked some of the chocolate biscotti I made for my previous post. If you don't dunk the whole thing (just 1/3 to 1/2 of it), you can grab onto the end that's staying dry--much tidier that way. While the coating is still wet, add sprinkles if you like.
The sprinkles make them look festive and ready for St. Patty's Day.
OREOS! Did you know this year is the 100th anniversary of the Oreo? That sounds like a good reason to dunk a few and eat them.
The creamy mint coating is totally delicious on these Oreos. YUUUUUUM. They're screaming for a glass of milk.
DRIZZLE IT! Instead of dunking, you can drizzle cookies or brownies with this melted creamy mint. Simply use a fork to drizzle it on, moving it back and forth to get a lacy effect. Add some sprinkles if you like.
I bought these double chocolate cookies at the Whole Foods bakery. The added drizzles and sprinkles give them a fancy, festive look.
Hard to choose a favorite. You can't go wrong with any combination of mint and chocolate.
Although the Oreos screamed milk, I think these mint-dipped biscotti scream espresso. That's how I like mine, anyway.
In my next post, I'll show you how to use this same minty mixture to make a quick and easy candy bark.
Make it a yummy day!
Microwave Creamy Mint Glaze for Dipping & Drizzling
1 (12 oz) bag or 2 cups baking chips (white chocolate chips or white/vanilla baking chips)
1 tablespoon canola oil
1 tablespoon peppermint flavored oil or 1/2 teaspoon 100% peppermint oil (make sure it is food grade peppermint oil; do not use peppermint extract)
green oil-based candy coloring (optional) -- for coloring white dipping chocolate
decorating sprinkles (optional)
Put white chips in a microwave-safe bowl with canola oil and peppermint oil. Stir. Cook on full power, checking at 20 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted. (Approx. 60 sec. total cooking time.) Be careful not to overcook. Stir in candy coloring, if using. Dip cookies in melted mixture or drizzle on. Place on waxed or parchment paper. Scatter on sprinkles, if desired. After coating hardens, store in airtight container.
Enter your email address below and I'll send new recipes from the Yummy Life directly to your inbox (about one per week). I'll also start you off with a free copy of my eBook: 21 amazing and healthy salad and dressing recipes.