Friday, April 15, 2011

Chocolate Mint Snow-Top Cookies

Mmmm....look at these delicious cookies!  Okay the picture isn't the greatest...but I promise they taste amazing!  Wanna know how to make them?!  Keep reading...

Chocolate Mint Snow-Top Cookies
What you need!
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • One 10-oz package (1 1/2 cups) Nestle Toll House mint flavored semi-sweet chocolate morsels, divided
  • 6 tablespoons (3/4 stick) butter, softened
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • confectioners' sugar
Here's what you do!
     In bowl, combine flour, baking powder and salt; set aside; Over hot (not boiling) water, melt 1 cup mint chocolate, stirring until smooth (Or, microwave morsels in bowl on high power 1 minute; stir.  Microwave on high power 30 seconds longer; stir until smooth)
     In bowl, beat butter and sugar until creamy.  Add melted mint morsels and vanilla.  Beat in eggs.  Gradually beat in flour mixture.  Stir in remaining 1/2 cup mint morsels.  Wrap dough in plastic wrap; freeze until firm.
     Preheat oven to 350 degrees.  Shape dough into 1-inch balls; Coat with confectioners' sugar.  Place on ungreased cookie sheet.
     Bake 10-12 minutes, until tops appear cracked.  Let stand 5 minutes on cookie sheet.  Cool completely.  Makes 3 dozen.

Other Tips
*Scoop the dough while still pretty frozen and roll in powdered (confectioners') sugar and cook.  According to the "expert", this makes the cracking appearance look better.  I don't have enough experience to know for sure.
*You can make extra dough and keep it frozen for a while...then you can make cookies multiple times and only make the mess once!

And that's it!  Mmmm...delicious.  Share with EVERYBODY!  They will love you.


  1. um, kelly, these look so delicious, i want one right now!! thanks for the recipe. i will have to try it out sometime. approxamitly how long do you need to freeze the dough?

  2. Everywhere I've seen says something along the lines of 30 minutes or until firm :)


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