Since chocolate and mint is my favorite flavor combination, these dainty frosted treats are hard to resist. But I manage to save some for guests, because they make my cookie trays look so elegant. —Anne Revers, Omaha, Nebraska
Ingredients
- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 ounces unsweetened chocolate, melted and cooled
- 1/4 teaspoon peppermint extract
- 1-1/2 cups all-purpose flour
- 1 cup miniature semisweet chocolate chips
- icing:
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 1/4 teaspoon peppermint extract
- 1 to 2 tablespoons 2% milk
- 1 to 2 drops green food coloring, optional
- drizzle:
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon shortening
Directions
- Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.)
- Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.
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