Double Chocolate Mint Cookies

Time: 1 hour
Yield: 24 Cookies
Recipe adapted from these Chocolate Marshmallow Cookies

COOKIES:
1/2 C butter flavored shortening
1 C sugar
1 egg
1 tsp mint extract
1/4 C milk
1 3/4 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 C unsweetened cocoa powder
1 C milk chocolate chips
1 C white chocolate chips

CHOCOLATE TOPPING: 
2 (4.62 ounce) boxes Andes Mint Chocolates

1. Preheat your oven to 350 degrees. 
2. Into your stand mixer, or large mixing bowl, place 1/2 cup shortening and 1 cup sugar. Beat until well combined (about 2 minutes). Add 1 egg, 1 teaspoon mint extract and 1/4 cup milk. Mix until smooth.
3. In a separate small mixing bowl combine 1 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/2 cup cocoa powder. Add the dry ingredients to the creamed mixture and mix just until combined.
4. Add 1 C milk chocolate chips and 1 C white chocolate chips. Mix to combine.  
5. Roll the dough into 2 inch balls and place them on a cookie sheet that has been sprayed with cooking spray. Bake for 6-7 minutes, or until the tops are cracked. 
6. While the cookies bake, grab 2 boxes of Andes Mints and unwrap them. 
7. When the tops of the cookies have cracked, pull the pan out of the oven and place 2 mints on top. 
8. Pop the pan back into the oven for 1 minute. 
9. Remove the pan from the oven and spread the melted mint over the top of each cookie. Remove the cookies to a wire rack to cool. The chocolate will start to harden up after about an hour. You can wait until then to enjoy these little treasures, or dig in when they are warm and wonderful. 
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