A favorite cookie recipe: Chocolate Mint Snowtop Cookies
I make these every year for holiday cookie platters. I love how they look like they’re snow-topped!
Chocolate Mint Snowdrop Cookies
These cookies are beautiful with a lovely crackle on top!
Servings: 30 cookies (1 per serving)
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups mint flavored semi-sweet chocolate chips, divided
- 6 tablespoons (¾ stick) salted butter, softened
- 1 cup granulated white sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- powdered sugar
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In double boiler (or a microwave safe bowl), melt 1 cup of the chips, stirring until smooth.
- In a large bowl, use an electric mixer to beat the butter and sugar until creamy. Add the melted chips and vanilla; beat in the eggs. Gradually beat in the flour mixture. Stir in the remaining chips.
- Wrap the dough in plastic wrap; chill until firm.
- Preheat the oven to 350°F.
- Shape dough into 1 inch balls and roll each in powdered sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet, then remove to a wire rack to cool completely.
If you cannot locate mint chips, just use regular semi-sweet chips and add ½ teaspoon peppermint extract.
Serving: 1cookie, Calories: 132kcal, Carbohydrates: 18g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 65mg, Potassium: 64mg, Fiber: 1g, Sugar: 11g, Vitamin A: 96IU, Calcium: 21mg, Iron: 1mg
I made these for a pot luck vegetarian wedding reception and used egg substitute. I also added organic Cocoa to make them more chocolatey. At the end of the night they were all gone 🙂 The bride loved them so much she asked for the recipe so she could make them to sell at their place of business! They run a board game cafe. Your recipes rock.