Chocolate Mint Snow-top Cookies

I bought a little paperback Nestle cookbook long, long ago as an impulse buy while waiting to pay for my groceries.  It was one of the best and most-used purchases I ever made.  It’s now so stained and stiff you can barely turn the sticky pages but I still get it out once or twice a year and bake one of my favorites.  These cookies are one of my regular Christmas cookies but I make them the rest of the year too.  The original recipe called for Nestle chocolate mint semi-sweet morsels, which sadly are no longer available.  I just use the regular ones and add mint.  If you don’t like mint in your cookies…well, just leave it out.  They are still delicious.

It took me a couple of weeks to lose the few extra pounds I put on at Christmas time, but let me assure you…if I were to do it all over again (and I will next year) I would still eat every one of these cookies.  They are one of my favorites and the perfect addition to any gift basket, potluck or dessert tray.  Or just to eat hot off the cookie sheet.  Your choice.

Chocolate Mint Snow-Top Cookies (along with a few friends)

Chocolate Mint Snow-top Cookies

1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups semi sweet chocolate chips (divided)
1 tsp. peppermint extract
1 cup sugar
6 tbsp. butter, softened
1 1/2 tsp. vanilla extract
2 eggs
Powdered sugar

In a small bowl, combine flour, baking powder and salt.  Set aside.  In a microwave safe bowl add 1 cup of the chocolate chips and the peppermint extract.  Microwave for 30 seconds, stir until smooth (microwave a little longer if needed).  Set aside.

In a large mixer bowl, beat granulated sugar and butter until creamy.  Beat in melted chocolate and vanilla extract.  Beat in eggs.  Gradually beat in flour mixture.  Stir in remaining 1/2 cup of chocolate chips.  Wrap dough in plastic wrap.  Freeze until firm, about 20 minutes.

Preheat oven to 350˚.  Shape dough into 1 inch balls.  Coat with powdered sugar and place on an ungreased cookie sheet (I like to line mine with parchment paper).

They don’t look like much, but they blossom like magic.

Bake about 10 minutes until tops appear cracked.  Let stand on cookie sheets for a minute or two.  Remove from cookie sheets and cool.  Makes about 3 dozen cookies.