*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, February 28, 2026 8:14 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Cookies » Chocolate Mint Cookies
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chocolate Mint Cookies recipe to your favorite Save to favorite   Discuss Chocolate Mint Cookies recipe Write a comment   Print Chocolate Mint Cookies recipe Print this recipe   Email Chocolate Mint Cookies recipe to friend Email this recipe
  Chocolate Mint Cookies
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 298
Ingredients:
1 1/2 cup Mint Chocolate Chips, *
1 cup Flour, Unbleached
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 cup Butter, Softened
6 tbsp Sugar
1/2 tsp Vanilla Extract
1 each Egg, Large

MMMMMGLAZE

1 cup Mint Chocolate Chips, *
1/4 cup Vegetable Shortening
3 tbsp Corn Syrup
2 1/4 tsp ;Water
Instructions:
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
chips;
divided into 1 cup and 1/2 cup.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++ COOKIES: Melt over hot (not boiling) water, 1/2 cup
mint chocolate chips; stir until smooth. Set aside. In a small
bowl, combine the flour, baking powder, baking soda, and salt; set
aside. In a large bowl, combine butter, sugar and vanilla extract;
beat until creamy. Beat in egg; blend in melted chips. Gradually
beat in the flour mixture. Shape dough into a ball and wrap in waxed
paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a
lightly floured board, roll dough to 1/16-inch thickness. Cut with a
2-inch cookie cutter. Reroll remaining dough and cut out cookies
again. Place on ungreased cookie sheets. Bake at 350 degrees F. for
8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over
hot (not boiling)water the remaining mint chocolate chips, vegetable
shortening, corn syrup, and water; stir until morsels are melted and
mixture is smooth. Remove from heat but keep mixture over hot water.
Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place
cookies on waxed paper line cookie sheets. Chill until glaze sets
(about 10 minutes). Keep refrigerated until ready to use.
Rate this recipe:  
Featured Recipe
» CHOCOLATE INSTANT BREAKFAST
Category: Diabetic
Hits: 285
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com