I’ve been waiting and waiting for today’s post and it’s finally here! Today is the big reveal for the Christmas Cookie Recipe Swap. I was lucky enough to be working with two other bloggers. I sent a recipe to Emily from It Bakes Me Happy, and received a recipe from Jenn of Endlessly Inspired.
I sent Emily one of my favorite cookie recipes ever, Kourabiethes. I’ve been making these Greek butter cookies since I discovered them in 5th grade. They’re especially fun to make with kids because you can shape them however you like – traditionally you for them into a ball, crescent, or an S.
Jenn sent me a fabulous recipe for Chocolate-Mint Cookies. I almost never start a cookie dough on the stove top, so this recipe was definitely a change of pace. The dough was very easy to handle and tasted good. You have to check these things. I did bake them longer than originally mentioned since they weren’t really set. But that could just be my oven.
I really loved to idea of using an Andes mint as the frosting for these cookies. they give just the right amount of mint. I would use whole mints instead of half a mint next time, just to really get in all the nooks and crannies on top of the cookie. And I really like Andes mints so having more is never a bad thing. Thanks so much to Jenn for this great recipe! be sure to stop by Jenn’s blog to see what recipe Emily sent her.
One Year Ago: 5-Ingredient Vanilla Almond Snowballs
- ¾ cup butter
- 1½ cups packed brown sugar
- 2 tablespoons water
- 2 cups chocolate chips (semi-sweet or milk chocolate)
- 2 eggs
- 2½ cups all-purpose flour
- 1¼ teaspoons baking soda
- ½ teaspoon salt
- 36 Andes mints (or candy cane Hershey kisses or chocolate/mint chips)
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour chocolate mixture into a large bowl and let stand 10 minutes to cool slightly.
- In a medium bowl, combine flour, baking soda, and salt; set aside.
- At medium speed, beat eggs into chocolate mixture, one at a time. Reduce speed to low and add the flour mixture in two additions, mixing until just combined after each addition. Chill dough for at least 1 hour in the refrigerator.
- Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
- Portion dough by the tablespoonful onto prepared the baking sheet, about 2 inches apart. Bake for 10 to 12 minutes, until cookies are cooked through.
- While cookies are baking, unwrap mints and divide each in half.
- Remove cookies from the oven, and place ½ mint on top of each cookie. Let the mint sit for 1 to 2 minutes until melted, then spread the mint on top of the cookie. The mint will still look normal, but it will be soft and spreadable. Cool completely before eating.