I had a bag of Andes Mint baking bits that I thought would make a nice addition to a cookie. So, I altered another recipe I found to use those rather than the actual mints themselves. The cookies came out with just the right amount of mint which is nicely complimented by the chocolate.
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Now for that recipe!
Chocolate Mint Cookies
Adapted from: Southern Living All-Time Favorite Cookies
1 cup butter, softened
2/3 cup sugar
1 2/3 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon vanilla extract
1/2 teaspoon mint extract
1 cup Andes mint baking bits
1 cup sifted powdered sugar
1 1/2 tablespoons milk
3-4 drops green food coloring
Preheat oven to 375 degrees.
Beat butter with an electric mixer on medium speed until creamy, then add the sugar. Add flour and cocoa and mix well before adding in the extracts. Next add the baking bits.
Drop by tablespoonfuls onto a parchment lined baking sheet about 2 inches apart (they will spread a little bit). Bake for 12 minutes. Allow to cool on baking sheets for about 5 minutes before removing to wire racks to finish cooling.
Once cookies are cooled combine the powdered sugar, milk & green food coloring - mixing to make sure it is smooth. Then put into a zip-top freezer bag (I used the quart size), and snip a tiny bit off one of the corners. Use the bag to drizzle over the top of all the cookies.
Yield - approximately 3-4 dozen cookies
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