Chocolate Mint Cookies
| 13 |
23 |
235 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
8 min |
24
|
Ingredients
|
3/4 cup
|
Butter, unsalted
(softened)
|
|
1/2 cup unsifted
|
Powdered/icing sugar
|
|
57 gm
|
Baking chocolate, unsweetened
(2 squares, 1 oz each, melted and cooled)
|
|
1/4 tsp
|
Peppermint extract
|
|
1 1/2 cup
|
All-purpose white flour
|
|
1 1/2 cup
|
Chocolate chips, milk chocolate
|
|
2 tbsp
|
Butter, unsalted
(softened - for icing)
|
|
1 cup unsifted
|
Powdered/icing sugar
(for icing)
|
|
1 tbsp
|
Partly skimmed milk, 2% M.F.
(for icing)
|
|
1/4 tsp
|
Peppermint extract
(for icing)
|
|
3 drop(s)
|
Food colouring, all colours
(for icing - optional to make more festive)
|
|
1/2 cup
|
Chocolate chips, milk chocolate
(for drizzle)
|
|
1/2 tsp
|
Shortening
(for drizzle)
|
Instructions
FOR COOKIES:
With an electric mixer, cream butter and icing sugar.
Beat in chocolate and mint extract.
Gradually add flour.
Stir in chocolate chips.
Drop by Tablespoon approximately two inches apart on ungreased cookie sheets.
Bake at 375 degrees for 6-8 minutes or until firm.
Cool for 5 minutes before transferring to wire cooling racks.
Cool completely
FOR ICING AND DRIZZLE:
Combine all icing ingredients and beat together until smooth
Spread over cooled cookies
In a microwave, melt chocolate chips and shortening and stir until smooth.
With a spoon (or a ziplock bag with a hole cut in the bottom), drizzle over top of cookies
Notes:
Can use 1 cup of mini chocolate chips.
The dough will be quite soft.
Milk for icing doesn't have to be 2%.
Food colouring: More drops or less.
Nutrition Facts
Per Portion
Calories
235
Calories from fat
124
Calories from saturated fat
77
Total Fat
13.7 g
Saturated Fat
8.5 g
Trans Fat
0.4 g
Polyunsaturated Fat
0.6 g
Monounsaturated Fat
3.5 g
Cholesterol
23.8 mg
Sodium
16.8 mg
Potassium
100 mg
Total Carbohydrate
25.7 g
Dietary Fiber
1.2 g
Sugars
17.5 g
Protein
2.7 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
