Ingredients Jump to Instructions ↓

  1. 1 1/2 c Mint Chocolate Chips;

  2. 1 c Flour; Unbleached

  3. 3/4 t Baking Powder

  4. 1/4 t Baking Soda

  5. 1/4 t Salt

  6. 1/4 c Butter; Softened

  7. 6 T Sugar

  8. 1/2 t Vanilla Extract

  9. 1 ea Egg; Large

  10. --GLAZE-- 1 c Mint Chocolate Chips;

  11. 1/4 c Vegetable Shortening

  12. 3 T Corn Syrup

  13. 2 1/4 t ;Water

  14. 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to

  15. 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at

  16. 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip

  17. 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use.


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