My volleyball team has its first official tournament of the year this weekend, so I decided to bake some cookies as a pre-celebration for us winning…I already decided that it’s happening ;). I obviously had to make the cookies ‘team’ related so I decided to make them green because our colors are white and green (I also love mint cookies!) But, as usual, I forgot the cookies in the rush to get out of the door to practice, so my brother ended up taking them to school. I’m pretty sure that he left them in his locker so he can have one every day instead of bringing them to his friends. But, brothers will be brothers.
The original recipe called for way too much mint, so my cookies were a little overwhelming, but I made some adjustments that should make them perfect! ENJOY!
1 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 2 egg yolks
- 8 drops green food color
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
- 3 tablespoons whipping cream
- 3 tablespoons butter
- 18 thin rectangular crème de menthe chocolate candies (Andie’s Mints), unwrapped, cut in half diagonally
1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
2. In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended.
3.On low speed, beat in flour, baking powder and salt.
4. Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using your thumb or a circular shape, press a deep well into center of each cookie.
5. Bake 10 to 12 minutes or until set. Immediately reshape the thumbprint wells with your thumb (be careful not to burn yourself) or a circular shape. Cool for 2 minutes on the cookie sheets and then transfer to cooling racks. Cool completely, about 15 minutes.
6. In medium microwavable safe bowl, microwave chocolate chips, cream and 3 tablespoons butter on high for thirty seconds. Remove from microwave,stir and heat for another 30 seconds. Repeat until the chocolate is melted and mixture is smooth, it should take no longer than 90 seconds.
7. Fill each well with about 1 teaspoon chocolate mixture; garnish with a crème de menthe piece. Let stand for about 1 hour or until chocolate is set.