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Categories:
cookies flour unsweetened cocoa baking soda salt unsalted butter light brown sugar sugar eggs vanilla chocolate chips Andes mints confectioners drops peppermint water
Viewed: 36 - Published at: 6 years agoIngredients
- Cookies
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temp
- 3/4 cup light brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup Andes mints candies (chopped)
- Glaze
- 3/4 cup confectioners' sugar
- 2 drops peppermint extract (to taste)
- 3 1/2 tablespoons water
Method
- For cookies:.
- preheat oven to 350 degrees.
- In med bowl, sift together flour, cocoa powder, baking soda and salt. Set Aside. In a mixer beat together the butter with sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping sides of bowl as necessary. Add in Vanilla. On low speed beat in flour mixture a little at a time. Gently mix in chocolate chips and Mint candies.
- On ungreased cookie sheet, drop teaspoons of batter bout 2 inches apart. bake until cracked on top, about 8-10 min, rotating pan halfway through cooking. cool completely.
- For glaze:.
- in small bowl mix together sugar, mint extract, and water until smooth. transfer mixture to a medium resealable plastic bag and snip corner. Drizzle glaze over cooled cookies. Let cookies stand til set, about 10 minute.
- Can use festive food coloring in glaze, and/or sprinkle some crushed candy canes.
