These are my absolute favorite cookies I’ve baked. And judging from the response I got from my family, it’s theirs too! Even Ms. Nancy, my mother-in-law who hardly ever eats sweets, kept finding her way to these things! They are super yummy and a perfect Christmas treat. They’re also a great cookie for kids to help with. My son loved using the cookie dough scooper to roll balls of chocolate dough, and then breaking the Andes mints in half to put on each cookie after they come out of the oven.
Chocolate Mint Cookies
Ingredients
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 36 chocolate mint wafer candies
Directions
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
I wasn’t thrilled with the all chocolate look to the cookie, so I decided I wanted to add some sort of green icing to it, to give it a little “oomph.” I found this sugar recipe that has worked pretty well. By the way, I bought a plastic squeeze bottle for drizzling – works pretty well!
Powdered Sugar Icing
This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.
Ingredients
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired
Directions
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
So… this is the last giveaway before Christmas. Share your favorite cookie recipes, and I’ll pick one more winner tonight. Tomorrow I’ll share another special treat I learned to make this year. Merry Christmas!
Baking right along with you this week! Tonight, your monster cookie recipe and a family favorite – gingerbread cookies. I like to do snowflakes, but the boys love the people & animal shapes for decorating fun! Thanks for the fun & giveaway each night. Many blessings!
Easy Gingerbread Cookies
Ingredients:
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions:
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg.
Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
On a floured board, roll dough out to about 1/8 inch thickness, and cut into shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.