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I fell head over heels for these Spiked Mint Milanos during my Christmas baking adventures. They're a total gem that wows everyone in my kitchen every time! This naughty mix of Baileys, fresh mint and chocolate makes absolutely heavenly cookies. I just can't do without them on my holiday platters anymore.
A tempting little guilty pleasure
These cookies don't last long in my house! The secret? That little splash of Baileys that perfectly complements the chocolate and mint. The buttery texture literally melts in your mouth. They're my favorite tasty gift to share during the holidays, though I must admit I always keep a few for myself!
My shopping list must-haves
- For the cookies: 230g of my favorite softened unsalted butter, 1.5 cups sugar, 1 egg plus an extra yolk for richness, a dash of pure vanilla, 4 cups quality flour, my trusty baking powder, a touch of salt, and the star: 1/2 cup of Baileys!
- For my mint-chocolate ganache: 170g good dark chocolate, 1/2 cup fresh cream, and my beloved peppermint extract.
My baking game plan
- Starting with the dough
- I beat my butter and sugar until the mix turns pale. Then I add my eggs one by one, vanilla, and switch between flour and Baileys. My dough chills overnight - that's my trick for perfect cookies.
- Getting creative
- I lovingly roll out my dough and cut my favorite shapes. A quick chill before baking is key for clean-edged cookies.
- Oven magic
- I watch my little treasures like a hawk for 12-13 minutes at 175°C. When the edges start turning golden, we're good to go!
The indulgent ganache moment
- The key step
- I warm my cream gently before pouring it over the chocolate. I stir patiently until everything gets smooth and silky.
- The magical flavor
- I add my touch of peppermint that makes all the difference. I let my ganache set gradually while keeping an eye on it.
- The final assembly
- Once my ganache reaches that perfect creamy texture, I generously fill my cookies. A quick trip to the fridge and my little wonders are ready to win over taste buds!
My personal tips and tricks
After years of testing, I've got my ways: I never skip chilling the dough before rolling, it's vital! My piping bag is my bestie for the ganache. And if it gets too firm, 10 seconds in the microwave makes it perfect again. I keep my goodies in a cute airtight container in the fridge, though they never stick around for long!
Twists that make me swoon
I often play around with the recipe based on my mood. Sometimes I swap Baileys for Kahlúa to get a coffee kick, or Amaretto for an almond touch. I also love adding crushed candy cane bits for extra crunch and festive flair. That's the fun part of cooking: you can always put a fresh spin on your favorites!
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Frequently Asked Questions
- → Can I swap out Baileys for another ingredient?
- Yep, you can use cream or milk instead of Baileys. The flavor will change a bit, but they’ll still taste great and be more kid-friendly.
- → What’s the best way to store these cookies?
- Keep them in an airtight box for about a week. If the ganache is soft, store them chilled for the best texture.
- → Can I freeze the dough?
- Yes, the dough freezes beautifully for up to three months. Unfilled cookies can also be frozen after baking for about two months.
- → Which chocolate works best for ganache?
- Use high-quality dark chocolate with 60-70% cacao. Couverture chocolate is ideal for the smoothest ganache.
- → Any tips for evenly-shaped cookies?
- Chill the dough thoroughly before rolling and chill the cutouts before baking. Guides for rolling thickness help keep them uniform.