2.9.16
I hope everyone had a great Superbowl weekend! I am not a diehard fan of either team (I’m a Falcons fan, so bust out the sad trombones), so stepping into a household that lives and dies by the orange and blue was a very fun experience. But what’s just as important as the game is what everyone is eating during that game. So we had our first annual Dip-Off. First prize = $50. I decided to go against the cheddar and ranch grain and make a dessert dip for my entry. A mint cookie dough dip with homemade chocolate wafers, basically create your own Thin Mint.
It did not disappoint.
For the cookies
For the Dip
My first attempt at these wafer cookies was a disaster. The recipe I found, while very popular online, was a greasy soggy mess, and I’m actually fascinated to how it has worked for the author and it’s future pinners…….. The saddest part was that I wasted so much good butter on it. The recipe I used as a replacement was A+ and the cookies were delicious, and proved a great option for the dip. You could also make these if you wanted to make tiny dessert sandwiches too!
Did I win the Dip-Off? Sadly no, I lost to a delicious cheese and buffalo concoction. But I was part of a 5 way second place tie, which…..does not make me feel very special. But people DID enjoy the dip! And that’s all that matters.
It sat among the other dips in all its glory. I’d highly recommend this as an easy option to take to a party, and also for your upcoming St. Patricks Day festivities!!
Happy end of football season! How many more months til September???
Mint Cookie Dough Dip with Chocolate Wafers
Ingredients
For the Wafers
- 1 cup AP flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, room temperature
- 2/3 cup light brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla
- 1 egg white
- 1-3 Tbsp milk, as needed
For the Dip
- 1/2 cup butter, room temperature
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla
- 2 1/2 tsp mint extract
- 1/4 tsp salt
- 1 cup flour
- green food coloring
- milk, for thinning dip
- chocolate chips (optional)
Instructions
For the Wafers
- Whisk flour, cocoa, baking soda, and salt together in medium bowl, set aside
- In an electric stand mixer with a paddle attachment, cream butter and sugars together, about 3-5 minutes
- Scrape down sides of the bowl and on low-medium speed add in vanilla, and then egg white until fully incorporated
- On low speed, slowly add flour mixture, scraping down the sides of the bowl as necessary
- If dough seems too crumbly, carefully stream in milk until dough comes together, add very little at a time, so as not to make the dough too wet and sticky
- On a clean work surface, roll dough out into a 9″ log and wrap in wax paper
- Chill for at least 2 hours but up to overnight (dough can also be frozen if making far in advance)
- Place oven racks on upper and lower thirds in oven, preheat oven to 350 degrees and line 2 baking sheets with parchment paper
- Cut log into 1/4 inch slices with a sharp paring knife and place on baking sheet
- Bake for 10 minutes, switching baking sheets on racks halfway through
- Allow to cool for 5 minutes before transferring to wire rack to cool completely
- Use immediately or store in airtight container at room temperature for up to a week
For the Dip
- In an electric mixer with a paddle attachment, cream butter and sugars together
- Add in salt, then extracts and allow to fully incorporate
- Scrape down the sides of the bowl and on low speed add flour
- Add in green food coloring until desired color is reached
- Slowly stream on milk until consistency reaches a less dense dough texture, more milk will make it easier to dip, less milk will make it more ideal to stick in the middle of two cookies to make a dessert sandwich!
- Top with chocolate chips and enjoy with brownies, graham crackers, or chocolate wafers, enjoy immediately or chill until ready to serve
P.S.
*Depending on weather, you may not need milk for the wafers at all. My dough was just too dry to fully come together, adding a bit of milk made it perfect.
*Don’t overbake these guys! They will crisp up as they cool!
*I made 2 batches of this, it made an epic amount
*If you want a less intense mint flavor, reduce extract amount
*Since I paired this with chocolate cookies, I chose not to add chocolate chips throughout the dip, but add then at the very end in your mixer if you’d like the extra chocolate oomph!
Wafers adapted from Joy of Baker
Dip adapted from Host the Toast
