The best delicious Chocolate Mint Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mint Cookies recipe today!
Hello my friends, this Chocolate Mint Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Mint Cookies is amazingly delicious, and addictive, everyone will be asking for more Chocolate Mint Cookies.
What Makes This Chocolate Mint Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Mint Cookies.
Ready to make this Chocolate Mint Cookies Recipe? Let’s do it!
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1 1/2 c Mint Chocolate Chips; * 1/4 c Butter; Softened
1 c Flour; Unbleached 6 tb Sugar
3/4 ts Baking Powder 1/2 ts Vanilla Extract
1/4 ts Baking Soda 1 ea Egg; Large
1/4 ts Salt
-GLAZE-
1 c Mint Chocolate Chips; * 3 tb Corn Syrup
1/4 c Vegetable Shortening 2 1/4 ts ;Water
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
chips;
divided into 1 cup and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate
chips; stir until smooth. Set aside. In a small bowl, combine the
flour, baking powder, baking soda, and salt; set aside. In a large
bowl, combine butter, sugar and vanilla extract; beat until creamy.
Beat in egg; blend in melted chips. Gradually beat in the flour
mixture. Shape dough into a ball and wrap in waxed paper. Chill
about 1 hour. Preheat oven to 350 degrees F. On a lightly floured
board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie
cutter. Reroll remaining dough and cut out cookies again. Place on
ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes.
Cool completely on wire racks. GLAZE: Combine over hot (not
boiling)water the remaining mint chocolate chips, vegetable
shortening, corn syrup, and water; stir until morsels are melted and
mixture is smooth. Remove from heat but keep mixture over hot water.
Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place
cookies on waxed paper line cookie sheets. Chill until glaze sets
(about 10 minutes). Keep refrigerated until ready to use.
Yields
12 servings
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