Mint Aero Cookies

Today I made Mint Aero Cookies 

My Godson is obsessed with Mint Chocolate, Mint Aero being his favourite so he was the inspiration for this recipe. My basic cookie recipe is so versatile that you can add in pretty much anything you want to it, from Fruit and Nut to Peanut Butter or Nutella to pretty much any kind of Chocolate Bar. I add in quite a large amount of Mint Aero as I like for these cookies to pack a punch. The minty flavour really leaves a refreshing taste in your mouth. It's almost like brushing your teeth...with a cookie. These cookies are so easy to make. The Cookie Dough can be made in advance and kept in the fridge for up to three days or in the freezer for up to three months so you can have them as a reserve for any "I need a Cookie" day.

Ingredients:

(Makes 12 Large) 

• 170g Unsalted Butter
• 150g Golden Sugar
• 50g Granulated Sugar
• 1 Large Egg - At room temperature
• 2 Teaspoons Vanilla Essence 
• 250g All purpose Flour
• 2 Teaspoons Cornstarch
• 1 Teaspoon Baking Soda
• 1 Large Mint Aero

Instructions:

1. Preheat oven to 160°C. Line two baking trays with baking parchment or silicone baking 

mats.

2. In a large bowl cream the butter and Golden and Granulated Sugar together, you can do this by hand with a spatula or whisk or with a hand held mixer until light and fluffy. Mix in the egg and vanilla and mix again until fully incorporated.

3. Scrape down the sides of the bowl when needed. When the egg and vanilla are incorporated you can start to add in the Flour, Baking Soda and Cornstarch . I like to put all the dry goods into a sieve together so everything gets incorporated evenly.

4. Using a sharp knife cut the Mint Areo up into small chunks.

5. Add the Mint Areo chunks into the Cookie Dough and mix through being careful not to break up the Chocolate chunks too much.

6. Chill the dough in the fridge for at least half an hour, I normally leave it for an hour as the longer you leave the dough the better the texture of the Cookies. The dough can also be chilled for up to three days or in the freezer for three months. 

7. When the dough is chilled, take out of the fridge. Take up two Tablespoons of the mixture and roll into a ball in your hands. Place the balls of dough on the baking trays with a 2 inch gap in between them.

8. Bake for 7-8 minutes, until the cookies are just starting to go golden brown around the edges. I really recommend not cooking any longer than 9 minutes. The cookies may seem slightly underdone but they will continue to bake on the baking sheet for a few minutes.

9. Remove from the oven and leave to cool for 5-10 minutes, then transfer to a wire wrack.

"Irresistabubble"