Mint Aero Cookies

Name: Mint Aero Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 150 g Butter, melted; 130 g Caster sugar; 100 g Soft light brown sugar; 1 Medium Egg; 1/2 Teaspoon Vanilla extract; 1/2 Teaspoon Peppermint extract; 230 g Self-raising flour; 20 g Cocoa powder; 80 g Milk chocolate chips; ~180 g Mint Aero chocolate ((I used a 90g sharing bar & a 92g bag of Bubbles))

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If you like mint chocolate then you will LOVE these Mint Aero Cookies! They're a delicious twist on classic chocolate chip cookies, packed full of flavour with a soft, chewy texture.

overhead image of mint chocolate aero cookies

I've made a couple of Aero desserts for this blog before but I can't believe it took me so long to make some mint Aero cookies! I just love the combination of mint and chocolate together.

These cookies are soft and chewy on the inside with slightly crispy edges, and they're packed with mint Aero chocolate bar pieces and mint Aero Bubbles. They're ideal for bake sales, parties or an indulgent afternoon pick-me-up. Let me show you how to make them...

Ingredients

Here's everything you'll need to make chocolate mint Aero cookies:

Butter: I used to cream my butter and sugar together for cookies but honestly using melted butter is life changing! It really helps to increase the chewiness and overall flavour.
Caster sugar: Caster sugar (aka superfine sugar) dissolves more easily than granulated sugar, helping to create a smoother mouthfeel. It also contributes to those lovely crispy edges.
Soft light brown sugar: Light brown sugar helps to keep the cookies moist and adds a hint of caramel flavour. Dark brown sugar can also work too but it'll have a stronger molasses flavour.
Egg: We'll use 1 medium egg as a binder to hold the rest of the cookie ingredients together.
Peppermint extract: This will enhance the minty flavour from the Aero and it pairs perfectly with the chocolate cookie dough. I find ½ a teaspoon to be just the right amount as it's quite strong and a little goes a long way! If you don't have peppermint extract to hand, just swap it out for an extra ½ teaspoon of vanilla.
Vanilla extract: I used ½ teaspoon vanilla extract to balance out the mint and the chocolate as I didn't want either flavour to be overpowering.
Self-raising flour: Self-raising flour gives the cookies a bit of lift and structure. If you only have plain flour, just add 2 teaspoons of baking powder to the recipe separately.
Cocoa powder: To make the cookie dough chocolate-flavoured. Use unsweetened cocoa and not 'drinking chocolate', which usually has extra sugar and milk added to it.
Chocolate chips: These add extra sweetness and texture. I used milk chocolate chips but you can use dark or white if you prefer.
Mint Aero chocolate: The star of the show! I used 1 sharing mint Aero bar and 1 share-sized bag of mint Aero bubbles (182g of Aero chocolate in total).

Equipment

Mixing bowl: A large one for mixing the dough ingredients together in and a smaller, heatproof one for melting the butter in.
Utensils: You'll need a wooden spoon for mixing, a teaspoon for measuring the flavour extracts, and a sharp knife to cut the chocolate. A whisk is also handy for mixing but it's not essential.
Baking tray: These cookies spread a bit as they bake so it's best to use a large tray if you can, otherwise, they might stick together.
Baking paper: To prevent sticking. You won't need this if you're using a cookie sheet as these are typically non-stick.

How to make chocolate Mint Aero cookies

Step 1: Melt 150g of butter in a heatproof bowl in the microwave. Pour it into a large mixing bowl along with 130g of caster sugar and 100g of soft light brown sugar. Give it a good stir to combine.

Step 2: Add 1 medium egg, ½ teaspoon of vanilla extract and ½ teaspoon of peppermint extract to the bowl. Mix well.

wet ingredients mixed together in a bowl

Step 3: Next, add 230g of self-raising flour and 20g of cocoa powder to the bowl. Mix everything together to make a soft, sticky dough.

Step 4: Add 80g of milk chocolate chips and 180g of Mint Aero chocolate to the cookie dough and gently knead it through with your hands.

Step 5: Divide the cookie dough into 12 equal-sized pieces and roll each piece into a ball. Place the cookie dough balls on a lined baking tray and freeze for 1 hour.

Step 6: While the cookie dough is freezing, preheat your oven to 180°C (160°C for fan ovens).

Step 7: After 1 hour has passed, bake the cookies for 15 minutes, until they're slightly firm around the edges. They will still look a bit underbaked in the middle but don't worry, they'll firm up as they cool.

Step 8: Let the cookies cool completely before removing them from the tray then enjoy!

Top Tips

Leave about two inches of space between the cookies when placing them on the tray. They spread out as they bake and can stick together if they're too close.
To get evenly sized cookies, use a digital scale to portion the dough.
If you prefer a crispier edge, slightly flatten the dough balls before freezing. If you prefer them chunkier, use a large round cookie cutter to shape them as soon as they come out of the oven.
To enhance the chocolate flavour, add a small pinch of espresso powder to the dry ingredients.

FAQs

How long do Mint Aero cookies last?

These will stay fresh for about 5 days if you keep them in an airtight container at room temperature.

Can I freeze them?

Yes, the cookies will freeze well in airtight containers for up to 3 months. Alternatively, you can freeze the baked cookies on a baking tray until they're solid then transfer them to a freezer bag- this will prevent them from sticking together. To defrost them, simply leave them out at room temperature for an hour or two. Do not refreeze.

How do I know when the cookies are done baking?

They should be done after 15 minutes but some ovens run a little hot or cold. You should be able to gently press on the edges with your fingers without leaving an indent, and the centre should look soft and a little bit gooey. It's always better to underbake them than overbake, as you can always pop them back in the oven if needed.

Why do I have to freeze the dough?

If you're using melted butter, freezing the dough is important so the cookies don't spread too much while they're baking. If you're short on time and prefer to skip freezing, use softened butter in the recipe instead of melted, and cream it with the sugars before mixing in the other ingredients.

More Mint Aero desserts:

I hope you like my chocolate Mint Aero cookies! If you make them at home, please leave a comment or rating below to let me know what you think. Enjoy!