CHOCOLATE MINT COOKIES
Chocolate Mint Cookies made from a buttery shortbread cookie dipped in dark chocolate & topped with festive holiday sprinkles. My favorite Christmas cookie!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 dozen
- 1 cup butter softened (2 sticks)
- 1/2 cup sugar
- 2 tsp mint extract
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 10-15 drops green food coloring
- 2 cups melting chocolate*
- festive sprinkles
With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in mint extract and coloring.
Add flour, baking powder, and salt. Mix until it forms a dough.
Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you're pressed for time, 30 minutes in the freezer works well too!) I always aim for rounder logs and end up with a more oval shape. It works!
Heat the oven to 300°F.
Cut the logs into 1/4-inch-thick slices with a sharp knife.
Arrange the slices 2 inches apart on parchment-lined baking sheets.
Bake the cookies on the top rack of the oven for 22-26 minutes.
Transfer to wire racks to cool. Heat chocolate in a microwave for 1 minute, stir gently and continue heating in 15-second increments until smooth.
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Dip 3/4 of the cookie into chocolate. Set on wax paper and add holiday sprinkles. Do not remove until cool and set.
*You can use chocolate chips + 1 tsp coconut oil or some shortening mixed in place of melting chocolate.