These cute penguin cookies are a fun chocolate mint spin on traditional stained glass cookies, and these easy Christmas cookies make great homemade gifts!
It’s day tenofthe Eats Amazing Advent Calendarand today I have another fun Christmas baking project to share withyou - chocolate mint stained glass penguin cookies!
I've wanted to try making stained glass cookies for years but never quite got around to it. I decided to finally give it a go this year and because I can't leave a recipe alone, I put my own spin on them - making chocolate shortbread with mint 'glass'.
It occurred to me that these colours lent themselves perfectly to penguins (something of a theme for me this year!) and so my chocolate mint stained glass penguin cookies were born!
I cooked the first batch for 12 minutes, but the mints started to caramelise so the penguin tummies came out a little yellow. They were still delicious, but I tried a slightly shorter baking time for the second batch and they came out much better, so do keep a sharp eye on them while baking if you want clear-tummied penguins!
Chocolate Mint Stained Glass Penguin Cookies
Ingredients:
- 125g unsalted butter
- 200g plain flour
- 25g cocoa powder
- pinch salt
- 60g soft brown sugar
- 2 tbs milk
- 20 glacier mints
To decorate:
- milk chocolate chips
- yellow and orange smarties
- edible candy eyes
Method:
Prepare the shortbread dough - cube the butter into a large mixing bowl,sift in the flour, cocoa powder and a pinch of salt and rub in with your fingertips until the mixture resembles breadcrumbs.
Beat in the sugar & milk, then pull the mixture together with your hands and knead briefly until you have a smooth dough.
Wrap the ball of dough in clingfilm and pop in the fridge to rest for 30 minutes.
While the dough is chilling, preheat the oven to180°C/350°F/Gas Mark 4. Line 2 large baking trays with non-stick baking paper.
Unwrap the sweets, place in a strong freezer bag and bash with a rolling pin until well crushed. Slice the smarties in half for the penguin beaks.
Once the dough has chilled for 30 minutes, unwrap and turn out onto a well floured surface. Roll out to roughly the thickness a £1 coin.
Using a round cookie cutter, cut out circles of the dough and place them on the lined baking trays. Using a smaller round cutter, cut a circle from each one to form the penguins tummy and remove.
Fill the inner circles with the crushed mints. They should be filled to around the same height as the dough.
Bake the cookies for 10 minutes in the oven, until the mints are completely melted.
Take the cookies out of the oven, and leaving on the trays, immediately add chocolate chips to each cookie - 2 for the eyes and one for the beak. Leave to melt for a minute or so, then add a half a smartie and 2 candy eyes to each cookie - pushing them gently into the melted chocolate chips to stick them on.
Leave to cool until the mints have set, then gently peel from the baking paper and place on a wire cooling rack to finish cooling.
Once completely cool, store in an airtight container until ready to serve.
As I mentioned above, this post is part ofthe Eats Amazing Fun Food Advent Calendar. Every day from now until Christmas I’m sharing a new festive food idea here on the blog and I’m announcing them over on thenewAdvent Calendar pagetoo, so do click on the link, bookmark it and pop back each day to see the latest new post!
Looking for more fun penguin themed food ideas? Check out our fun penguin marshmallowsor these 15 fun penguin themed foods for kids!
Or maybe you'd like these other fun Christmas cookie ideas:
Shortbread Christmas Tree Cookies
Easy Snowman Cookies
Mini Rainbow Elf Cookies
For more delicious and fun food ideas for the festive season,check out theChristmas Food sectionhere on the Eats Amazing blog or pop over and follow my ChristmasPinterest boards for lots more fun ideas from around the web;Christmas,Cute Christmas Food IdeasandHealthy Christmas Food.
Grace
Print Recipe
5 from 1 vote
Chocolate Mint Stained Glass Penguin Cookies
These cute penguin cookies are a fun chocolate mint spin on traditional stained glass cookies - an easy treat recipe that's perfect for Christmas presents!
Prep Time10 minutes mins
Cook Time10 minutes mins
Dough Chilling Time:30 minutes mins
Total Time20 minutes mins
Course: Dessert, Party Food
Cuisine: British, Christmas
Servings: 20 cookies
Author: Grace Hall
Ingredients
- 125 g unsalted butter
- 200 g plain flour
- 25 g cocoa powder
- pinch salt
- 60 g soft brown sugar
- 2 tbs milk
- 20 glacier mints
- milk chocolate chips
- yellow and orange smarties
- 40 edible candy eyes
Instructions
Prepare the shortbread dough – cube the butter into a large mixing bowl, sift in the flour, cocoa powder and a pinch of salt and rub in with your fingertips until the mixture resembles breadcrumbs.
Beat in the sugar & milk, then pull the mixture together with your hands and knead briefly until you have a smooth dough.
Wrap the ball of dough in clingfilm and pop in the fridge to rest for 30 minutes.
While the dough is chilling, preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 large baking trays with non-stick baking paper.
Unwrap the sweets, place in a strong freezer bag and bash with a rolling pin until well crushed. Slice the smarties in half for the penguin beaks.
Once the dough has chilled for 30 minutes, unwrap and turn out onto a well floured surface. Roll out to roughly the thickness a £1 coin.
Using a round cookie cutter, cut out circles of the dough and place them on the lined baking trays. Using a smaller round cutter, cut a circle from each one to form the penguins tummy and remove.
Fill the inner circles with the crushed mints. They should be filled to around the same height as the dough.
Bake the cookies for 10 minutes in the oven, until the mints are completely melted.
Take the cookies out of the oven, and leaving on the trays, immediately add chocolate chips to each cookie – 2 for the eyes and one for the beak. Leave to melt for a minute or so, then add a half a smartie and 2 candy eyes to each cookie – pushing them gently into the melted chocolate chips to stick them on.
Leave to cool until the mints have set, then gently peel from the baking paper and place on a wire cooling rack to finish cooling.
Once completely cool, store in an airtight container until ready to serve.
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