Ingredients Jump to Instructions ↓

  1. 1/2 c Mint Chocolate Chips; *

  2. 1 c Flour; Unbleached

  3. 3/4 ts Baking Powder

  4. 1/4 ts Baking Soda

  5. 1/4 ts Salt

  6. 1/4 c Butter; Softened

  7. 6 tb Sugar

  8. 1/2 ts Vanilla Extract

  9. 1 Egg; Large

Instructions Jump to Ingredients ↑

  1. c Mint Chocolate Chips; *

  2. 1/4 c Vegetable Shortening 3 tb Corn Syrup 2 1/4 ts ;Water * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;

  3. divided into 1 cup and 1/2 cup.

  4. COOKIES: Melt over hot (not boiling) water, 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.

  5. 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 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 350 degrees F. for 8 to 10 minutes.

  6. 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.

  7. Dip 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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