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Mint KitKat Cookie Logs, Buttery, minty, dipped in chocolate. Enough said.
Mint KitKat Cookie Logs are easy butter cookies made with crushed Mint KitKat and dipped in melted chocolate. Perfect for holiday baking, homemade gifts, and simple tea-time treats.
Why you will love and enjoy Mint KitKat Cookie Logs
- They’re buttery, minty, and lightly crisp with a chocolate finish.
- You can pipe them or roll them, so no stress about perfection.
- They’re great for tea time, gifting, or sneaking from the tin.
Buttery Mint KitKat Cookies with Chocolate Dipped Ends
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Mint KitKat Cookie Logs
- Prep Time: 15 minutes
- Assembling and resting: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Mint KitKat Cookie Logs are buttery, lightly crisp, and filled with that cool mint chocolate crunch. They’re simple to mix, a little fun to shape, and honestly, hard to stop at just one.
Ingredients
- 6 oz = 170 g Mint KitKat, blended
- 1/2 cup = 125 g butter, room temp
- 1/2 cup icing sugar
- 1/2 cup corn flour Maizena
- 1/2 tsp vanilla essence
- 0.8 cup to 1.6 cups = 100 to 200 g of blending flour (regular cake flour)
- 2 large eggs, room temp
- 1/2 to 3/4 cup = 100 to 150 g baking chocolate, melted for dipping
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with baking paper.
- Break the 170 g Mint KitKat into small pieces and blend lightly. Don’t overblend, or it can turn pasty. Set aside.
- In a large bowl, cream the 125 g room temp butter and 1/2 cup icing sugar until light and fluffy.
- This should take about 2 to 3 minutes with an electric hand mixer.
- Add the 1/2 tsp vanilla essence and mix again.
- Add the 1/2 cup corn flour/Maizena, and the blended Mint KitKat crumbs. Start mixing on low so it doesn’t puff everywhere.
- Now, add 100 g of the blending flour to begin with. Mix gently.
- Add the 2 large room temperature eggs one at a time, beating well after each addition. The dough should be soft but not sticky.
- If the dough feels too loose to pipe or roll, add more flour a little at a time, up to another 100 g if needed. I’d suggest going slowly here. Too much flour makes the logs firm and harder to pipe, which I learned the slightly stubborn way.
- You can roll small portions into logs by hand or pipe them using a piping bag. If using a star nozzle and the dough feels too stiff, skip the nozzle and just pipe straight logs. They don’t have to be perfect.
- Place the logs about 2 cm apart on the prepared tray.
- Bake at 350⁰F (180⁰C) for 15 to 20 minutes until lightly golden on the edges.
- They should still look pale on top. Don’t overbake or they’ll lose that tender texture.
- Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. This step matters because warm cookies will break when dipped.
- Once completely cold, dip one end of each log into 100 to 150 g melted baking chocolate.
- Place them on baking paper and chill in the fridge for about 10 to 15 minutes until the chocolate sets.
- Store in an airtight container for up to 5 days. And yes, enjoy in moderation… or at least try to.
Notes
Own creation, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
These Cookie Logs have that cool mint crunch inside a tender butter cookie, with just enough chocolate on the end to feel fancy. They’re straightforward to make and honestly disappear fast.
Mint KitKat Cookie Logs are buttery, tender, and filled with crunchy mint chocolate. The chocolate dipped ends give a touch of indulgence, making every bite satisfying. These logs are quick to bake, easy to shape, and perfect for sharing or keeping all to yourself.
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