Mint Chocolate Cookie Parfaits

Mint Chocolate Cookie Parfaits

Posted by Ana Franco on

Cookie Batter:

Yields 24 cookies


1/3 cup butter (softened)

1/3 cup vegetable shortening

1 1/4 cup brown sugar

2 eggs

1 vanilla bean (split and scraped)

1 1/2 cups all purpose flour

1/3 cup unsweetened dark cocoa powder

1/4 tsp. baking soda

1 1/2 cups semisweet and mint chocolate chips



Hot Chocolate Cream Cheese Mousse:

Yields 1 1/2 cups


3 ounces cream cheese (softened)

1/8 cup sugar

1 pint heavy whipping cream

1 vanilla bean (split and scraped)

1 single serve package mint hot chocolate mix




Preheat oven to 350 degrees. Line 2 baking sheets with parchment or a silpat. In a stand mixer fitted with a paddle attachment beat together the butter, shortening and brown sugar. Beat until light and creamy. Add eggs and vanilla bean caviar, beat on medium speed until the eggs are incorporated into the batter.


In a small bowl whisk together the flour, cocoa powder and baking soda. With the mixer on low slowly add the flour mixture to the bowl. Beat until the flour mixture is well incorporated. Turn off the mixer, add the chocolate chips and turn the mixture on low speed. Beat until the chocolate chips are dispersed through the batter.


Scoop onto the prepared baking sheets with a #40 scoop. Press down to flattened cookies slightly. Bake for 7-8 minutes. The cookies may look undercooked but will harden as they cool.


Hot chocolate cream cheese mousse:

Beat the softened cream cheese in a stand mixer bowl with a whisk attachment until smooth and creamy. Add the sugar, vanilla beans and mint hot chocolate mix. Beat until well incorporated. In a separate bowl whisk the heavy cream until stiff peaks form.


Add the whipped cream to the cream cheese mixture. Beat on medium low until the cream cheese mixture is incorporated into the whipped cream.


Place the mixture into a piping bag.



Break up the cooled cookies and place a small layer in the bottom of a parfait glass. Pipe in a layer of the cream cheese mixture. Continue the process one more time. Finishing with a layer of cream cheese filling. Garnish with a fresh raspberry.


Yields 10 mini parfaits



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