Happy New Year everyone!!! My husband and I were out of town for the holidays, so I wasn't able to post any recipes. I am excited to be back and start posting again! I thought I would start the new year with one of my favorite cookies. I for one, LOVE the chocolate/mint combination. Mint chocolate chip ice cream, Andes mints, and, of course, those girl scout thin mint cookies? Yes, please. Well people, this recipe takes the mint chocolate goodness we all love and wraps it up into a cookie. I must say that these are one of my favorite cookies to make. It is tradition in my family to make these cookies every year, and no matter how many we make, they always get eaten up! Delicious. Enough said. :)
Ingredients:
1 1/2 cups butter, softened
2 cups powdered sugar
4 ounces unsweetened chocolate, melted
1/2 teaspoon peppermint extract
3 cups flour
2 cups chocolate chips
Icing:
6 tablespoons butter, softened
3 cups powdered sugar
3/4 teaspoon peppermint extract
4-5 drops green food coloring
4-6 tablespoons milk
Drizzle:
1 cup chocolate chips
1 tablespoon butter
Directions:
1. In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in chocolate and peppermint extract.
2. Gradually add flour and mix well. Stir in chocolate chips.
3. Drop by tablespoon on baking sheets.
4. Bake for 6-8 minutes or until firm.
5. For the icing, combine butter, powdered sugar, peppermint extract, food coloring, and enough milk to achieve desired consistency. Spread over cooled cookies.
6. For drizzle, melt chocolate chips and shortening. Stir until smooth. Drizzle over cookies.
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