These were one of my new favorites this year. Why? Well because I love chocolate, I love mint, they were super easy, and they stand out in a crowd.
First you need a good chocolate cookie base. I used Kate’ Chocolate Crinkle cookie dough. She has a great post on it over at Simple, Green, Frugal Co-op so I won’t repost here. Go see the recipe, make the dough, and come back when you’ve chilled it in your fridge for 1-3 hours or longer.
You won’t need the powdered sugar for topping. Instead, you need about a cup of Andes mint baking chips. The red and white peppermint chips or the traditional chocolate and green mint pieces will both work great. Run the chip through your food processor for 30 seconds to a minute, just enough to cut the chips up smaller but not enough that they are completely powdered.
Scoop the dough out about a tablespoon at a time and roll into a ball. Try not to eat too many raw, they’re pretty irresistible. Instead, roll them around a bowl or the processed baking chips. The chips won’t coat them all over but if you press a little you’ll get plenty of pieces to stick in the dough. Then place on a greased baking sheet and bake as Kate directs: at 350 degrees F for 10-12 minutes. Enjoy!!