Mistletoe Mint Cookies
Here’s a cookie that Santa would like to take a bite of. At least I’d like to think so. Now I should clarify there is no mistletoe in these cookies. Because that would be nasty. My Mom made chocolate mint cookies during the holidays growing up (a special nod to my
obsession love of thin mint Girl Scout cookies, she spoiled me I was her favorite – don’t worry my sister doesn’t read my blog tee hee) and called them Mistletoe Mint Cookies aka chocolate mint cookies. She would typically make them with Andes mints. You know those tiny little rectangular mints wrapped in the green foil packaging. Yes those. The ones that better be in my stocking or else.
Admittedly I love those mints. Problem is they take FOREVER to unwrap if you’re wanting to use say more than ten. You know I’m impatient. My version has the same great flavor of Mom’s but I use Hershey’s mint chocolate chips instead. Yep, no un-wrapping. At all. Just open the bag and melt. With butter. The end. Okay well not exactly the end but you get the picture. Your fingers will thank you.
Disclaimer: This post is sponsored by Gold Medal Flour. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 3/4 cup unsalted butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 10 ounces Hershey's mint chocolate chips
- 2 eggs
- 2 1/2 cups Gold Medal all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
What To Do:
- Preheat oven to 350.
- Into a microwaveable safe bowl add: butter, chocolate chips. Microwave on melt setting. Stir in brown sugar and water.
- Whisk in eggs. One at at time and continuing whisking until well combined.
- Add: flour, baking soda, salt. Mix until well combined. Cover with plastic wrap and transfer to refrigerator to chill until dough firms ups (approximately 1-2 hours).
- Scoop dough my tablespoonful. Roll into ball, place on baking sheet lined with a silicon mat approximately 2" a part. Bake for 8-10 minutes.