Frosted fudge cookies speckled with both dark chocolate and mint chips. Soft, chubby bites that taste like candy through and through.
The mint is so strong they can’t be stored in the same container with other cookies or everything will smell and taste magically of mint.
Growing up we always had those little foil wrapped Andes mints in our house for Christmas time. That was when I first fell in love with naturally sweet, tingly peppermint.
Tastes changed and the Andes mint tradition fell by the way side only to be filled by another. Like Hickory Farms melt away mints in pastel colors. They totally rock. The current object of my affections is peppermint bark. Swoon.
Of all the Christmas cookies I’ve made these are the surprise winners. Everyone reaches for a second and third even though the cookie tray is seemingly filled with much more interesting choices.
The sleeper hit of the cookie season.
Frosted fudge cookies speckled with both dark chocolate and mint chips.
- Beat the butter, cocoa powder, confectioners', salt, vanilla and flour together on medium speed until a soft, smooth dough forms. Stir or knead in 1 cup of the mint chocolate chips.
- Shape the dough into a disk, wrap in plastic wrap and chill 30 minutes or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop rounded teaspoonfuls of the dough and shape into balls. Place 2 inches apart and cook 8 - 10 minutes.
- Cool cookies on wire racks. Once cooled melt the remaining 3/4 cup mint chocolate chips with the milk and whisk until smooth. Dip the cookies halfway and place on parchment. If the chocolate doesn't set up refrigerate for 20 minutes or until set.
- Store in a tightly covered container up to 1 week.
Adapted from King Arthur Flour