How do you make a room full of women happy during the holiday season? Feed them cookies and wine! And other delicious appetizers of course. We had hot cheesy spinach dips, slow cooker sweet’n sour meatballs and pizza wonton wraps. Make sure you include a plate of these Chocolate Mint Cookies too.
Welcome to day #7 for the 12 Days of Easy Christmas Cookies! I decided to share some my family’s favorite traditional cookie recipes like Thimble Cookies (aka Birds Nests) and Shortbread, and also try out some new recipes like Chocolate Covered Oreos and Hugs & Kisses Cookies. If you’re not already signed up to receive email updates, might I suggest you do? You don’t want to miss out! You can also follow along on Facebook, Twitter, Pinterest and Instagram!
Hosting a ladies-only Cookie Party was a fantastic idea! Some people brought appetizers while others contributed to the ever-growing piles of cookies. Yum!
These amazing Chocolate Mint Cookies were the first cookies to disappear. These little cookies are so delicious, AND pretty, they make the perfect addition to any Christmas cookie tray. The cookie is soft and fudgey covered in a minty chocolate coating. The tiny colored candy balls add a tiny crunch and make the cookies oh so pretty.
The ladies were so excited when I presented each of them with a tin of assorted cookies to bring home with them. I’m starting to realize people don’t always have the time or energy to bake around the holiday season and everyone LOVES homemade treats. I’m always so happy to provide a little Christmas treat.
Some other fun DIY Christmas gifts I’ve made in the past are:
Tins filled with M&M’s with a gift card on top
Cupcake Decorating Kits
Snowman Soup
INGREDIENTS
3/4 cup butter, softened
1/4 cup cocoa powder
1 cup confectioners’ sugar
1/2 teaspoon salt
1 teaspoons vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 cup mint chocolate chips
DIRECTIONS
- Beat the butter, cocoa powder, confectioners’, salt, vanilla and flour together on medium speed until a soft, smooth dough forms.
- Shape the dough into a disk, wrap in plastic wrap and chill 30 minutes or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop rounded teaspoonfuls of the dough and shape into balls.
Place 2 inches apart and cook 8 – 10 minutes. - Cool cookies on wire racks. Once cooled melt the remaining 3/4 cup mint chocolate chips in microwave and whisk until smooth. Dip the cookies halfway and place on parchment.
- Store in a tightly covered container up to 1 week.
Linked up at Peel Wellness & AKA Designs Link Party! Check it out.
These look nice and chewy!
Kari
http://www.sweetteasweetie.com
are also inspired by Sweet Sugar Belle. (See this post.) I thhgout they were soo gorgeous and I just had to try it. While it turned out nice, it took
These look delicious! Mint chocolate never gets old, I could just eat it forever. Want 5 of these cookies right now!
I don’t know about the rest of the room full of women being happy – but this treat would do it for me!! Chocolate and mint!!
I couldn’t agree more! Thanks for stopping by!
Chocolate and mint go so well together. Love your cookies.
Thank you so much! 🙂
Love the way you treat your women friends! I want to sit next to a plate of the Chocolate mint cookies, visit and EAT!
Would love to have you join in the fun! If you ever find yourself in Northern Ontario, my door is always open and I make sure no one ever leaves my house hungry. 🙂
i have a recipe like this. it’s one box of cake mix, one tub of cool whip {i use the light} and one egg. mix it tghetoer and drop onto the pan like you did. you can roll them in powdered sugar or sprinkle them then bake at 350 for about ten minutes until the tops crack . sooooooo yummy and {kind of} good for you. 🙂
chocolate marbled menuegirs2 oz. unsweetened chocolate2 large egg whites- at room temp.1/8 tsp. cream of tartarbd cup superfine sugarbd tsp. vanilla extract1 bd tsp. cornstarch1 bag mint chocolate chips1.Preheat oven to 200b0. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.2.In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.3.Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.4.Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.