Christmas and cookies seem to go together, right? It seems like everyone is making cookies and there are lots of wonderful ones to choose from. Traditionally, at our home it was Grandma’s shortbread cookies with fondant frosting… a fantastic recipe! However, very time intensive. Sooooooo, if you don’t have the energy to take on the task (or you have a billion cookies to make and give away), I have a delicious and much easier recipe for you. These cookies are soft, minty, fudgey little treats with pockets of melted chocolate inside (at least when they’re eaten fresh out of the oven… but then, is there any other way to enjoy cookies?!) And this recipe makes a whole bunch, around 8 dozen actually! If you don’t need all 8 dozen right away (like me usually) I like to form long rolls/logs with the leftover cookie dough, wrap them in plastic wrap and tin foil and pop them in the freezer. When you want warm cookies from the oven, take out the roll, slice off as many cookies as you need, and store it back in the freezer. They bake up deliciously and it’s a great way to have fresh cookies in a hurry – perfect of the holidays, especially if you have family coming in town.
Double Chocolate Mint Cookies
submitted by Brittany ~ The Sisters Cafe
2 cups butter, barely softened
2 cups white sugar
2 cups brown sugar
1 tsp vanilla extract
2 tsp peppermint extract
4 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups semisweet chocolate chips
Cream together butter, white sugar, brown sugar and eggs. Mix in remaining ingredients. Blend well. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 350 degrees F for 8-9 minutes. Do not overbake – cookies will be soft. Cool about 1 minute on cookie sheet then remove to counter top to cool completely.