These are the "Best. Ever. Chocolate mint drizzle cookies of amazingness"
Oven at 350°
Cookie:
2c sugar
1c butter
2t vanilla
2 eggs
4 1-oz squares unsweetened baking chocolate, melted (I usually just nuke them in the microwave slowly and stir a few times till melted—careful not to burn!)
Mix those and then add:
2 c flour
1 t salt
Drop by the spoonful onto foil or ungreased cookie sheet. Bake at 350 for 8-10 min or so (DON'T OVERBAKE! Take them out as soon as the "glossy/wet" look disappears or they’ll be hard as rocks later.)
Frosting:
1/4 c. butter
2T corn syrup
6 oz semisweet chips (or half a regular sized bag)
Melt in saucepan, spread on cookies (this eventually hardens, making it difficult to spread, but you can reheat it over and over if needed; also, be careful to not put too much on the first cookies, or you won’t have enough to cover the rest of them).
Drizzle:
1 1/4 c powdered sugar
1/8 c butter, room temperature
1.5 T milk
1 to 1.5 t peppermint extract
(optional) food coloring
Whisk all together, put in ziplock bag and cut a hole at the tip to squeeze out/drizzle over the cookies. Add more milk to make it more drizzly.
Enjoy!
Recipe Courtesy of Aimee Lindsay
Oven at 350°
Cookie:
2c sugar
1c butter
2t vanilla
2 eggs
4 1-oz squares unsweetened baking chocolate, melted (I usually just nuke them in the microwave slowly and stir a few times till melted—careful not to burn!)
Mix those and then add:
2 c flour
1 t salt
Drop by the spoonful onto foil or ungreased cookie sheet. Bake at 350 for 8-10 min or so (DON'T OVERBAKE! Take them out as soon as the "glossy/wet" look disappears or they’ll be hard as rocks later.)
Frosting:
1/4 c. butter
2T corn syrup
6 oz semisweet chips (or half a regular sized bag)
Melt in saucepan, spread on cookies (this eventually hardens, making it difficult to spread, but you can reheat it over and over if needed; also, be careful to not put too much on the first cookies, or you won’t have enough to cover the rest of them).
Drizzle:
1 1/4 c powdered sugar
1/8 c butter, room temperature
1.5 T milk
1 to 1.5 t peppermint extract
(optional) food coloring
Whisk all together, put in ziplock bag and cut a hole at the tip to squeeze out/drizzle over the cookies. Add more milk to make it more drizzly.
Enjoy!
Recipe Courtesy of Aimee Lindsay
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