These double chocolate cookies are flavored with mint and rolled in powdered sugar. The result is a chocolate mint dessert that resembles a mountain top of snow.
Christmas Cookies are the best. Snowballs, gingerbread, thumbprints — every family has their favorites. And it is so fun to be able to serve an assortment come holiday time! One of the tricks to having a great stash is to bake a few weeks ahead of time and package them carefully for the freezer. Then pull them out an hour before you want to serve them. Delish! (Plus, your guests will be amazed that you have so many different kinds at one time.)
Here is the FishFamFave:
Update: I’ve made these cookies even more amazing with the addition of mint-flavored Hershey kisses. Grab the recipe for Chocolate Minty Melts and make them both. See which you prefer and report back.
I found the recipe for these cookies in the 2002 edition of Christmas Cookies, a special interest publication of Better Homes and Gardens. They are absolutely delicious! I’ve made one modification regarding the form of the chocolate. If you like chocolate and mint, you will want to make a double batch.
Chocolate-Mint Snow-Top Cookies
- 1 1/2 cup unbleached, all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 packets pre-melted unsweetened chocolate
- 6 tbsp butter softened
- 1 1/3 cup granulated sugar
- 2 egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp mint extract
- 1/2 cup chocolate chips
- powdered sugar for rolling the cookies
- In a large mixing bowl combine the flour, baking powder, and salt; set aside.
- In another large mixing bowl, beat the butter with a mixer on medium speed for 30 seconds. Beat in the granulated sugar until combined. Beat in the melted chocolate, eggs, vanilla, and mint flavoring. Stir in the flour mixture and chocolate chips.
- Wrap the dough in plastic wrap. Freeze 30 minutes or until firm enough to shape.
- Preheat the oven to 350*F. Line baking sheets with parchment paper.
- Shape the dough into 1-inch balls and roll the balls in the powdered sugar.
- Place the balls about 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes or until tops are crackled. Cool 2 minutes on cookie sheet. Transfer to wire racks to cool.