Teresa’s Bake Shop – Christmas Cookie edition – 2012

Lots of chocolate, lots of mint and chocolate chips, lots of chocolate mint glaze drizzled over the top and, poof! A fabulous cookie is the result. This is a wonderful chocolate cookie. You can make it with or without the chocolate mint glaze. It tastes great either way. My house smelled amazing when these goodies were baking and even the glaze filled the house with the luscious fragrances of mint and chocolate.

I got this recipe back in the late 1990s from Wanda Bollinger, who was a cook at Southwest Baptist Church in DeSoto, Texas, when we attended there. She made this cookie one night for a Wednesday night supper and I asked her for the recipe. Wanda made it without the glaze–but for the purposes of this post I went ahead and made it with the glaze so you could see what it should look like. This was the first time I made it with the glaze. It really adds a nice effect to the presentation of this cookie.

The one difficult thing about this recipe is finding mint chips. Some years you can find them with the Christmas baking goods, and some years you can’t. When I saw them this year at Wal-Mart I scooped up a bunch of them so I could make some of my cookie recipes that call for mint chips.

When making the glaze the recipe calls for regular sugar. I’ve never made a glaze with anything but powdered sugar so that’s what I used. This is a glaze not a frosting so it won’t be very thick. Don’t get impatient like me and add more powdered sugar. The glaze ends up thickening as it cools and if it gets too thick it becomes unspreadable. I had to re-warm the glaze in order to keep it of spreading consistency. This cookie puffs up so nicely. It looks beautiful after it’s baked.

These display beautifully on Christmas trays.

Lots of peppermint flavoring and chocolate in every bite.

These cookies can be made without the glaze, but here they are with the glaze.

Here’s a tray of these beautiful jewels.

Here’s what I did.

Place softened butter in mixing bowl. I made multiple batches so the ingredients shown are more than a normal recipe.

Add sugar.

Add brown sugar.

Add vanilla.

Add eggs.

Add baking soda and salt.

Add cocoa powder.

Cream with electric mixer until well blended.

Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies.

Add mint chips.

Stir all the ingredients together with a wooden spoon.

Spray cookie sheets with cooking spray.

Roll dough mixture into balls and place on sprayed cookie sheets.

Bake at 350 for 10-12 minutes (mine took 14) or until done.

Here’s another look at these cookies. They really puff up nicely and hold their shape well. These cookies also taste quite spectacular without the glaze.

To make the glaze: place butter in saucepan. Add milk.

Add vanilla.

Add cocoa.

Add mint flavoring and powdered sugar and heat over medium heat and bring to a boil. Boil 1 minute.

I boiled this about 10 minutes.

Here it’s ready to be used to glaze the cookies.

Place some of the glaze into a bowl. Drizzle warm glaze over cookies with spoon.

Here I’m spooning more of the glaze over the cookies.

Here’s another close up view of the cookies after they’ve been glazed.

Here’s a rack of Chocolate Mint Chip Cookies with the glaze on.

Here’s a close up look at these wonderful goodies.

These are great to bring to Christmas parties.

Here’s a plate to take to the neighbors.

Here’s the recipe.

CHOCOLATE MINT CHIP COOKIES

(Recipe from Wanda Bollinger, Cook at Southwest Baptist Church, DeSoto, TX)

4 cups UNBLEACHED all-purpose flour

1 cup unsweetened cocoa powder

1 tsp. baking soda

½ tsp. salt

1 ½ cups sugar

1 cup brown sugar, firmly packed

1 ½ cups unsalted butter, softened

3 large eggs

1 tsp. vanilla

10-oz. pkg. mint chocolate chips

Heat oven to 350°. Spray cookie sheets with cooking spray. In large mixing bowl, mix softened butter, sugars, baking soda, salt, eggs, vanilla, and cocoa. Add UNBLEACHED flour (bleached flour toughens cookies), and mint chocolate chips. Stir in with a wooden spoon. Do not use an electric mixer or cookies will be tough. Roll into balls and place on sprayed cookie sheets. Bake at 350° for 10-12 minutes or until set.  (Mine took 14 minutes). Cool 1 minute; remove from cookie sheets cool completely. About 4 dozen.

GLAZE:

2 cups sugar (I used powdered sugar)

½ cup unsweetened cocoa powder

½ cup unsalted butter

½ cup milk

1 tsp. vanilla

1tsp. mint/peppermint flavoring

In a small saucepan, combine all glaze ingredients except vanilla. Bring to a boil; boil 1 minute. Stir in vanilla; cool. Beat until smooth and of glaze consistency. Drizzle hot glaze over cooled cookies; allow glaze to set.

Here’s a plate of cookies for you!

Take these tasty treats along to your office party and everyone will love them.

Time to taste one of these fantastic cookies!

Lots of chocolaty flavor in every bite.

Here’s a close up view so you can see the glaze.

Here’s another  look at these delicious cookies.

These ones are calling your name!

Eat and enjoy!

Why don’t you put these delicious cookies on your Christmas baking schedule this year?

You may also like these cookie recipes:

Chocolate Layer Bars

Reese’s Chocolate Peanut Butter Chip Cookies

Chocolate Drop Cookies

Peanut Butter Swirl Bars

Creme de Menthe Crunch Cookies

Peppermint Crunch Chunkies

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