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Categories:
sweet chocolate mint chips butter eggs sugar vanilla Andes mint chips butter powdered sugar salt mint vanilla extract milk green gel food coloring
Viewed: 99 - Published at: 2 years agoIngredients
- 5 ounces semi sweet chocolate, chopped
- 2 ounces Andes mint chips
- 2 tablespoons butter
- 1/4 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2/3 cup Andes mint chips
- For the filling:
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon mint extract
- 1/2 teaspoon vanilla extract
- 3 tablespoons of milk
- green gel food coloring
Method
- In a small saucepan, combine chocolate and butter. Heat over low heat until both have melted. Stir until smooth and set aside.
- In a small bowl, combine flour. Baking powder and salt. Set aside.
- In a mixing bowl, beat together eggs, sugar and vanilla until mixture begins to thicken. Stir in cooled chocolate mixture followed by flour mixture. Beat until combined. Fold in mint chips. Let batter stand for 10 minutes in order to thicken up.
- Preheat oven to 375. Drop dough by tablespoon full about onto a lined baking sheet, keeping each cookie about 2 inches apart. Bake for 8 minutes or until edges are set and cookies are slightly cracked. Let cool for 1 minute before removing to a cooling rack.
- For the buttercream: beat butter on medium speed until creamy. Carefully add in powdered sugar one cup at a time. Add salt and continue to mix until mixture becomes creamy. Add in extracts and milk until piping or spreading consistency is achieved. Stir in gel colorin just until blended
