These minty cookies are a chocolate lover’s delight.
Indulge in thefestive flavorsof the season with these chocolate-mint snow-top cookies.
Start by making the cookie dough as directed, rolling into 1-inch balls.
Credit: Blaine Moats
you’re free to also refrigerate the balls of dough for up to two days.
Bake straight from the fridge or freezer, coating in powdered sugar before baking.
Chilled dough may need an extra few minutes of baking time.
If you prefer, you could also freeze baked cookies for up to three months.
Just layer them with parchment paper in an airtight container and let them come to room temperature before serving.
Prepare Cookie Dough
In a large mixing bowl beat butter with mixer on medium speed 30 seconds.
Beat in sugar until fluffy.
Beat in melted chocolate, eggs, vanilla, and mint flavoring.
Freeze Until Firm
Gradually beat in the flour mixture and remaining chocolate pieces.
Wrap dough in plastic wrap.
Freeze for 30 minutes or until firm enough to shape into balls.
Roll and Bake
Preheat oven to 350F.
Shape dough into 1-inch balls; roll balls in powdered sugar.
Place balls about 2 inches apart on ungreased cookie sheet.
Bake in preheated oven for 10 to 12 minutes or until tops are crackled.
Cool 2 minutes on cookie sheet.
Transfer to wire racks; cool.
2,000 calories a day is used for general nutrition advice.
