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22 Feb

Mint Chocolate Cookie Parfaits

Mint Chocolate Cookie Parfait

If you love to entertain and you are looking for a simple, delicious and beautiful dessert then look no further. Mint chocolate cookie parfaits combines the flavors of a hot cup of cocoa, the smooth and creamy filling of a cheesecake and the soft chewy texture of a cookie all in one dessert.

A perfect one handed treat for the buffet table at your next cocktail party. The recipe begins with a simple chocolate cookie that has a texture resembling a brownie on the edge of the pan. Crisp and chewy on the outer edges but soft and gooey in the middle. The second component to the parfait is a rich and creamy cheesecake mousse. The best part of this cheesecake recipe is that no baking is required! The final component is the mint hot cocoa; a familiar flavor during these cold winter months. The combination of these flavors are hard to beat but our favorite component has to be the addition of Madagascar vanilla beans.

Our Madagascar vanilla beans are some of the very best the market has to offer. Plump, pliable and bursting with fresh vanilla bean caviar. Madagascar vanilla beans are the most familiar and common beans in the marketplace today, but this doesn't mean that they are ordinary! Madagascar vanilla beans add a familiar vanilla bean flavor to many desserts and is most often used in almost every dessert commercially and privately created. You can't go wrong with our beans! They will always surpass the quality found in most grocery stores and won't break the bank.

Mint Chocolate Cookie Parfaits Recipe

Cookie Batter:

Yields 24 cookies

Ingredients:

  • 1/3 cup butter (softened)
  • 1/3 cup vegetable shortening
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 1 Madagascar 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

Ingredients:

  • 3 ounces cream cheese (softened)
  • 1/8 cup sugar
  • 1 pint heavy whipping cream
  • 1 Madagascar vanilla bean (split and scraped)
  • 1 single serve package mint hot chocolate mix

Directions:

Cookie:
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.

Mint Chocolate Chip Cookie

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.

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

Featured Ingredients

Madagascar Vanilla Beans, Bourbon Brown Sugar, Dark

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