Chocolate Mint Cookies
For a festive touch, colorful mint chip candies are used to make these chocolate cookies extra special for the holidays.
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup unsweetened cocoa
1 large egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
144 small holiday or pastel colored mint chip candies*
- Preheat oven to 350°F (175°C). Combine 1 cup sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Add cocoa, egg, vanilla, baking powder and baking soda; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (1 to 2 minutes).
- Shape dough into 1-inch balls. Roll in 2 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake for 9 to 11 minutes or until set.
- Immediately press 3 small mint candies on top of each cookie. Remove to cooling racks. Cool completely.
Makes 4 dozen cookies.
*Substitute candy corn or pumpkins for Harvest and Halloween parties.
Nutritional Information Per Serving (1/48 of recipe): 70 Fat: 3 g Cholesterol: 10 mg Sodium: 30 mg Carbohydrates: 10 g Dietary Fiber: 1 g Protein: 1 g.