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.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 packets pre-melted unsweetened chocolate
- 6 Tablespoons butter softened
- 1 cup plus 6 Tablespoons granulated sugar
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon mint extract
- 1/2 cup semisweet chocolate chips
- powdered sugar for rolling
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.
To store: Place the cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
Brie Baked in a Bread Bowl is a Must-Make!
Who wants a Chocolate Butterhorn?
Chocolate Crescents
Gingerbread with Lemon Sauce & Cream Cheese
Mint Chocolate Crinkle Cookies
Just placed a recipe on my blog for Gingersnaps!
Hi Jessica,
I just wanted to mention how much I have enjoyed your blog. I am an IRL friend of Monica from Homespun Heart.
I would love for you to consider letting those of us without blogs enter your contests. I am the mom of 10, and just haven’t been able to figure out time for a blog yet, but I would love to participate anyway!
Seriously, I have enjoyed your posts so far. I bookmarked the Organized Christmas sites you shared, and will explore them in depth later.
Thanks,
Dawn in SC
I wish I was not so busy this week. I am not going to have time to post a christmas cookie recipe. I am recovering from vacation and getting ready for company tom. I bake a lot around Christmas. We have always have a large Christmas party for my husband staff and their families. We have them all over and I cook a ton of stuff mainly cookies and desserts. I guess I will have to wait until Christmas time to post my recipes. I change recipes around each year so I am constantly having new favorites.
I don’t have a blog, so I’ll post my recipe here!
Peanut Butter Cookies with Chocolate Chunks from http://www.epicurious.com.
http://www.epicurious.com/recipes/food/printerfriendly/PEANUT-BUTTER-COOKIES-WITH-CHOCOLATE-CHUNKS-3198
Dawn, thanks for your feedback. All the contests so far have been open to everyone, with or without a blog.
I’ve updated “the rules” on this one so that everyone can participate here as well. Thanks for reading.
Hi Jessica, I have been reading here awhile, but today is my first comment. I just posted a great recipe. I love the idea of a virtual cookie swap!
BTW, I made the BB lasagna Monday night., It was great. We love Black beans. Tonight I am making the BB Pie. Thanks for sharing great recipes!
The recipe is posted at
http://www.keepitsimplesilly.wordpress.com
not at the blogger address linked to my profile.
This is a wonderful, easy recipe! They are pretty and delicious!
http://kraftfoods.com/kf/recipes/cranberry-white-chocolate-shortbread-66042.aspx
Since I’ve been married or so I’ve found these Amish Ginger Cookies and truely they are a huge favorite and have passed this recipe to my family and friends during our cookie exchanges. Hope you enjoy!!
http://www.christmas-cookies.com/recipes/recipe250.amish-ginger-cookies.html
By the way FishMama . . . you are an amazing woman . . . my sister in law is an aquaintance of yours and I asked her if you are human!! Seriously, I really enjoy your blog and look forward to reading it everyday!
— Jen
Thanks so much Jessica!
My fave is one my kids can do without me.
Put waffle shaped pretzels on a baking pan. Put a chocolate kiss on top of each one. Put in a 250 degree oven for 2 minutes, then press an m&m on each kiss.
Let cool, and yummo!!
I know this isn't technically a cookie, but I hope it counts!
My kids love them.
Dawn
12moles@gmail.com
I am loving this Christmas in July thing! I added mine.
Chocolate Snickerdoodles
I love this idea! I was reading the previous comments and I think I am going to try the Amish Ginger Cookies. I just made Amish Friendship Bread today, so maybe I am just in an "Amish" mood.
One of my favorite cookies at Christmas is Russian Tea Cakes. They are buttery, sweet & nutty! My mom has made them for as long as I can remember!
Ingredients
* 1 cup butter (soft)
* 1/2 cup powdered sugar
* 2 1/4 cups flour
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* 3/4 cup finely chopped nuts
Directions
1.Mix together ingredients and form into 1 inch balls.
2.Bake at 350 degrees for about 15 minutes on slightly sprayed cookie sheet.
3.While hot, roll each cookie in powdered sugar.
4.Let cool then roll in powdered sugar again.
YUM!
Sorry about the double post! Somehow I thought fixing the address and posting again would erase the first one. Oops!
Anyways, great series…I LOVE Christmas and this is lots of fun. Keep up the good work!
This is a simple recipe that a friend found from Kraft and I have been making them every year since she discovered them. They aren’t quite a cookie and they aren’t quite a truffle, but they are easy and delicious!
Oreo Truffles
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened 2 pkg. (8 squares each)
Milk Chocolate chips, melted
1.Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
2.Dip balls in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
3.Refridgerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Christmas Snickerdoodles
1/2 cup butter
1 cup sugar
1/4 tsp. baking soda
1/4 tsp. cream of tarter
1 egg
1 tsp. vanilla
1 1/2 cups whole wheat flour sifted
4 tbsp. sugar
2 tsp. ground cinnamon
Red & green colored sugar
Beat butter, add 1 cup sugar, baking soda, cream of tarter till combined. Beat in the egg & vanilla. Add in flour. Cover & chill 1 hour. Roll into 1 inch balls. Put 4 tbsp sugar & 2 tsp cinnamon in a container and put the balls into it and shake well so they are covered. Sprinkle with colored sugar. Bake at 375 for 10-11 minutes. Cool on a wire rack and Enjoy!
Jessica
Jen Clemmer is my SIL. 🙂 And, she took the recipe I was going to post. I got it from her, though..she always has super yummy stuff at our family gatherings.
Anyway, I’m thrilled to receive the cards but thought I would post a cookie recipe anyway..press my luck.
It’s more of a brownie, but soooo yummy, moist and festive w/ the cranberries:
Cranberry and Chocolate Squares:
1/2 c. butter
4 T. cocoa powder
1 1/4 c. firmly packed brown sugar
1 1/4 c. flour
2 eggs, beaten
1 c. fresh or thawed frozen cranberries
For topping:
2/3 c. sour cream
6 T. granulated sugar
2 T. flour
4 T. soft margarine
1 egg, beaten
1/2 tsp. vanilla extract
5 T. coarsely grated semisweet chocolate for sprinkling
Preheat oven to 350. Grease 7 X 10inch cake pan and dust lightly with flour. Combine the butter, cocoa, sugar in a saucepan and stir over low heat until melted and smooth.
Remove from the heat and stir in the flour and eggs. Stir in the cranberries, then spread the mixture in the prepared cake pan.
To make the topping, mix all ingredients, except the chocolate, in a bowl. Beat until smooth, then over base.
Sprinkle with grated chocolate and bake for 40-45 minutes, until risen and firm. Cook in pan, then cut into 12 squares.
I got this recipe at an actual Christmas Cookie Exchange. It was the only cookie besides my own that I really liked!
Chewy Toffee Chocolate Chip Cookies
4 1/2 c. all-purpose flour
2 t. baking soda
1 t. salt
1 c.(2 sticks) softened butter
1 1/2 c. granulated sugar
1 1/2 c. packed light brown sugar
2 t. pure vanilla extract
4 eggs
1 3/4 c.(1o-oz. package) English Toffee Bits
2 c. semi-sweet chocolate chips
Directions:
Heat oven to 350 degrees.
Stir together flour, baking soda and salt; set aside
Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended.
Add eggs; beat well.
Gradually add flour mixture, beating well blended.
Stir in toffee bits and chocolate chips.
Drop by rounded spoonful onto parchment covered (this is important or the toffee will burn) cookie sheet.
Bake 9 to 11 minutes or until lightly browned.
Let cool slightly; remove from cookie sheet to wire rack.
Parchment paper should be able to be used for the entire batch but may need to be changed half way through.
Makes 8 dozen.
Yum!
These are hands down, the best Chocolate Chip Cookies on earth!!!
And very easy to make.
PS- I heard on the Today show this mornign that you should let your dough site int he refrigerator for 24-48 hours to let the flavors set…I am going to try it next time I bake these.
Cream 1 cup of softened butter, 1 cup sugar and 1 cup
of brown sugar
Add 2 eggs and 1 tsp. vanilla
Add 2 1/2 cups of oatmeal
Add to mixture 2 cups flour, 1/2 tsp. salt, 1 tsp.
baking powder, and 1 tsp. baking soda.
Add 12 oz choc. chips, 8 oz Hershey Bar and 1 1/2 cups
of chopped nuts. (I rarely put in the Hershey bar-it
takes too much time to chop up)
Place golf ball size cookies 2″ apart on ungreased
cookie sheet (I prefer parchement paper) and Bake at
375 degrees for 8-10 minutes.
Yummy!!!
LOL I’m not the only Peanut Butter fanatic around here!
I posted in Mr. Linky but I’ll post again here too:
http://kristiniac.blogspot.com/2008/07/c-is-for-cookie-and-cookie-is-for-me.html
phillipsonylgirl at gmail dot com
My favorite recipe to make at Christmas is Chocolate Snappers. Although not a “Chrismasy” type of cookie per se, everyone in my family love these cookies and looks forward to eating them.
Chocolate Snapper Cookies
1 3/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cups shortening
1 cup sugar
1 egg
1/4 cup corn syrup
2 ounces unsweetened baking chocolate, melted
Preheat oven to 350°. Sift together flour, baking soda, cinnamon and salt. In a large bowl, cream together shortening and sugar. Add egg and beat until creamy. Stir in corn syrup and chocolate. Blend in sifted ingredients. Roll into balls about 1 tablespoon each. Roll balls in sugar and place on cookie sheet. Bake 15 minutes. Let cool 5 minutes and trasfer to wire rack to cool completely
Hi Jessica, I would like to make these chocolate mint snowtop cookies;
can you let me know the brand of the 3 packets of unsweetened chocolate you use in
the recipe.
Enjoy your blog very much.
I don’t think I had many choices. They were either Hershey or Nestle. There’s an adaptation of this recipe here if you want to use cocoa instead.