I came across this recipe and thought “Finally! I don’t have to search for the chocolate variety. I can just make them!” and decided to put my own twist on them with a mint buttercream frosting.
Whenever you see a copycat Lofthouse cookie recipe, you see 2 different ways to make them….some people chill the dough and roll them out and use a cookie cutter…and others use a large cookie scoop and then slightly flatten the ball. Both methods work very well but there is one problem with using the cookie cutter method.
If. like me, when you use a round cookie cutter, your natural instinct is to twist the cutter, you will want to stick to the “drop method”. When you twist the cutter you end up sealing the edges and they don’t puff up as much.
If you do end up doing the rolled version, make sure to use cocoa powder to dust your cutting board and rolling pin. Who wants a bunch of white powder hanging around on your chocolate cookies?
- 6 cups all-purpose flour, divided
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt (omit if using salted butter)
- ¾ cup unsweetened cocoa powder + additional for rolling
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs (large)
- 1 tsp vanilla extract
- ½ tsp mint extract
- 1½ cups unflavored Greek yogurt (you can also use sour cream)
- 1 cup (2 sticks) butter
- 4 cups powdered sugar
- 2 tsp mint extract (more to taste)
- 5 - 6 Tbsp milk
- green food coloring and sprinkles
- Sift together the baking powder, baking soda, salt (if using), cocoa powder and 5 cups of the flour.
- In a separate bowl, cream the butter and sugar with an electric mixer (use the paddle attachment if using a stand mixer) until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the extracts and Greek Yogurt and mix until well-blended.
- Gradually add the flour mixture, a cup at a time and mix until well-combined. Do not overmix!
- If the dough seems too wet, add up to the remaining cup of flour, ¼ cup at a time (I found I needed ½ cup)
- Divide the dough in to 3 balls, wrap each ball in plastic wrap and flatten in to a disc. Chill in the refrigerator for at least 4 hours.
- Preheat the oven to 425F. Line a cookie sheet with parchment paper.
- Dust a cutting board with cocoa powder.
- Unwrap disc and roll the cookie dough to just under ¼" thickness.
- Using a round 2" cookie cutter, cut out circles and place them on the parchment-lined cookie sheet.
- Bake for 7 minutes. Remove from oven and immediately transfer cookie to a wire rack
- Beat together the butter and mint extract.
- Add the powdered sugar, 1 cup at a time until completely combined. The icing will be stiff.
- Add the milk, a tablespoon at a time, until it is the right consistency.
- When the cookies are completely cooled, frost them and top with sprinkles