Chocolate-Mint Cookies With Peppermint Icing

READY IN: 38mins
YIELD: 3 Dozen




  • Preheat oven to 375'.
  • In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
  • Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
  • Take a drinking glass and flatten each cookie to about 1/4 inch thick.
  • Bake cookies until set, Approximately 8-9 minutes.
  • Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
  • Frosting:
  • Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
  • Chocolate Drizzle Icing:
  • In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
  • Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).