This recipe will make 24-30 cookies depending on the size of your cookie cutter.
What you have here is a thin crisp cocoa-i cookie, topped with a silky arctic minty blast all snuggled beneath some serious satiny dark chocolate. Each element comes together easily with few ingredients. These treats are more than the sum of their parts and it is only when they are assembled and you take that first bite that you will moan with pleasure.
Heat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment. Put aside
Make the cookie dough: Sift together all 5 of the dry ingredients in a bowl and and add to the food processor. Give it a couple of pulses to mix them well.
Add the butter, non-dairy milk, aquafaba* and vanilla extract to the food processor and pulse until a cohesive dough forms. Form the cookie dough into 2 balls.
Roll each ball of dough between 2 sheets of lightly floured parchment until you have an amoeba-ish rectangle that is 1/4 inch thick. Repeat with 2nd ball of dough (or refrigerate the 2nd ball and make another batch next week).
Allow the rolled out dough, still sandwiched in parchment, to rest in the fridge for one hour.
Remove one sheet of chilled dough from the fridge. Peel off the top layer of parchment and cut the dough into your desired shape with a cookie cutter.
Place cut out cookies on the prepared baking sheet with a good 3/4 inch spacing between cookies. Bake 12 minutes, remove from the oven and allow to cool.
Making the patties: Sift 2 1/2 cups confectioner’s sugar into a mixing bowl and add the rest of the ingredients: corn syrup non-dairy milk, peppermint extract, butter, and vanilla. Mix well until you have a pliable dough.
Add a drop or 2 of food coloring. Mix to combine.
Roll out 1/2 the dough on a cutting board sprinkled with confectioner’s sugar to a depth of 1/4 inch.
Place board with rolled out dough in the fridge to stiffen up 20 minutes Remove from fridge and using the same cutter as you did for the cookies cut out your patties. Place the peppermint cut outs on the now cool cookies..
Melt the chocolate chips in a microwave safe bowl with the 2 tablespoons coconut oil on a low setting stopping and stirring it every 30 seconds until melted.
Gently spoon the melty chocolate over each patty topped cookie until completely and coax the melted chocolate over the top of the mint and cookie. Allow to dry.