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Cute and easy chocolate mint penguin stained glass cookies recipe - fun Christmas treat idea for kids - Eats Amazing
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Chocolate Mint Stained Glass Penguin Cookies

These cute penguin cookies are a fun chocolate mint spin on traditional stained glass cookies - an easy treat recipe that's perfect for Christmas presents!
Prep Time10 mins
Cook Time10 mins
Dough Chilling Time:30 mins
Total Time20 mins
Course: Dessert, Party Food
Cuisine: British, Christmas
Servings: 20 cookies
Author: Grace Hall

Ingredients

  • 125 g unsalted butter
  • 200 g plain flour
  • 25 g cocoa powder
  • pinch salt
  • 60 g soft brown sugar
  • 2 tbs milk
  • 20 glacier mints
  • milk chocolate chips
  • yellow and orange smarties
  • 40 edible candy eyes

Instructions

  • Prepare the shortbread dough – cube the butter into a large mixing bowl, sift in the flour, cocoa powder and a pinch of salt and rub in with your fingertips until the mixture resembles breadcrumbs.
  • Beat in the sugar & milk, then pull the mixture together with your hands and knead briefly until you have a smooth dough.
  • Wrap the ball of dough in clingfilm and pop in the fridge to rest for 30 minutes.
  • While the dough is chilling, preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 large baking trays with non-stick baking paper.
  • Unwrap the sweets, place in a strong freezer bag and bash with a rolling pin until well crushed. Slice the smarties in half for the penguin beaks.
  • Once the dough has chilled for 30 minutes, unwrap and turn out onto a well floured surface. Roll out to roughly the thickness a £1 coin.
  • Using a round cookie cutter, cut out circles of the dough and place them on the lined baking trays. Using a smaller round cutter, cut a circle from each one to form the penguins tummy and remove.
  • Fill the inner circles with the crushed mints. They should be filled to around the same height as the dough.
  • Bake the cookies for 10 minutes in the oven, until the mints are completely melted.
  • Take the cookies out of the oven, and leaving on the trays, immediately add chocolate chips to each cookie – 2 for the eyes and one for the beak. Leave to melt for a minute or so, then add a half a smartie and 2 candy eyes to each cookie – pushing them gently into the melted chocolate chips to stick them on.
  • Leave to cool until the mints have set, then gently peel from the baking paper and place on a wire cooling rack to finish cooling.
  • Once completely cool, store in an airtight container until ready to serve.