Name: Mint KitKat Cookie Logs
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
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

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

Units Scale

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

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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