When people ask me about my favorite cookie, I usually have two answers. For our Muffins ‘n Such business, it’s peanut butter chocolate chip.
As far as another cookie around Christmas-time? I love chocolate mint snow-top cookies.
They’re my absolute favorite. They have a nice medley of chocolate and mint that can’t be beat.
(We don’t offer them as part of our Muffins ‘n Such lineup because of the messy powdered sugar topping.)
I don’t make them very often because they’re a little too fussy for me. (Melt chocolate, freeze batter, roll in powdered sugar, etc.) And I tell my husband every year I won’t make them next year because they’re so messy. But he just rolls his eyes and says, “Yes, you will…”
So, without further ado, here’s the recipe. Enjoy!
Chocolate mint snow-top cookies
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups mint flavored semi-sweet chocolate morsels (or, use non-mint morsels and then add ¼ tsp. mint flavoring)
- 6 tablespoons butter, softened
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- Powdered sugar
- Preheat oven to 350 degrees.
- In bowl, combine flour, baking powder and salt; set aside.
- Over hot water or in small saucepan, melt 1 cup morsels, stirring until smooth.
- In bowl, beat butter and sugar until creamy. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining morsels.
- Wrap dough in plastic wrap; freeze until firm — about 30 minutes.
- Shape dough into 1-inch balls; coat with powdered sugar. (I use a small scoop, so they’re perfectly poppable!)
- Place on cookie sheet. Bake 10-12 minutes, until tops appear cracked.
- Let stand two minutes on cookie sheet then place on wire racks. Cool completely.