Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.

Ingredients Nutrition

  • 1 12 cups mint chocolate chips (This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips, divided into 1 cup and 1/2 cu)
  • 14 cup butter, Softened
  • 1 cup flour, Unbleached
  • 6 tablespoons sugar
  • 34 teaspoon baking powder
  • 12 teaspoon vanilla extract
  • 14 teaspoon baking soda
  • 1 large egg
  • 14 teaspoon salt
  • GLAZE

  • 1 cup mint chocolate chips (This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips, divided into 1 cup and 1/2 cu)
  • 3 tablespoons corn syrup
  • 14 cup vegetable shortening
  • 2 14 teaspoons water

Directions

  1. COOKIES:.
  2. Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth.
  3. Set aside.
  4. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.
  5. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy.
  6. Beat in egg; blend in melted chips.
  7. Gradually beat in the flour mixture.
  8. Shape dough into a ball and wrap in waxed paper.
  9. Chill about 1 hour.
  10. Preheat oven to 350 degrees F.
  11. On a lightly floured board, roll dough to 1/16-inch thickness.
  12. Cut with a 2-inch cookie cutter.
  13. Reroll remaining dough and cut out cookies again.
  14. Place on ungreased cookie sheets.
  15. Bake at 350 degrees F.
  16. for 8 to 10 minutes.
  17. Cool completely on wire racks.
  18. GLAZE:.
  19. 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.
  20. Remove from heat but keep mixture over hot water.
  21. Dip 1/2 of each cookie into glaze; shake off any excess glaze.
  22. Place cookies on waxed paper line cookie sheets.
  23. Chill until glaze sets (about 10 minutes).
  24. Keep refrigerated until ready to use.

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