Chocolate and Peanut Butter are usually the hottest couple around here. They get together for everything from energy bars to cookies to just hanging out on a spoon. However, this holiday season, a new couple has been gaining in popularity. It started off when I made this incredible Mint Buttercream Frosting with M&M’s and culminated in these beautiful cookies.
I found the recipe in the 100 Best Cookies magazine. It looked a little more complicated than my typical cookie recipe. So although I was slightly intimidated, I figured I had nothing to lose! I followed this easy dough recipe and divided it into two parts. One became chocolate and the other mint.
I created two long ropes and then rolled them together. Considering my lack of creative talent, I was surprised with how easy this step was.
I wrapped the rolls in wax paper and stuck them in the fridge overnight.
The next day, I thawed the dough while the oven heated up. Then busted out the Bash N Chop to slice up some cookies.
The Bash N Chop was the perfect tool! It quickly created these beautiful cookies.
I baked the cookies for ~8 minutes.
I let the cookies cool and then melted some chocolate in the microwave. I dipped the cookies into the chocolate (drizzling sounded a little messy) and then covered them in the crushed mint M&M’s leftover from breakfast.
The cookies looked amazing and they tasted even better! Who doesn’t love the combination of mint and chocolate?! And the mint M&M’s…the perfect touch! I was impressed with how fancy my cookies looked!
Because I already had the chocolate out, I dipped a few Oreos as well….because who doesn’t dig chocolate Oreos?!
And to keep me from eating every single cookies…I sipped on some Sugar Cookie Tea!
This hot new couple has taken over the house (I have more recipes to share)…but I think they have what it takes to last through the holiday season. BTW, if you know of another great couple (ie cherry and chocolate), I bet they’d work with this recipe too!
From 100 Best Cookies
1 cup butter, softened
2/3 cup sugar
2 tsp vanilla
2 1/2 cups all purpose flour
2 tbsp unsweetened cocoa powder
1 tsp mint extract
Green food coloring
2 ounces dark chocolate, coarsely chopped (optional)
-In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar. Beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
-Add cocoa powder to one dough portion; stir until combined. Add mint extract and a few drops (I used 4) of green food coloring to the remaining dough portion; stir until combined. Divide each portion in half, forming two chocolate and two mint portions.
-Shape each dough portion into a 9-inch rope. Loosely twist one chocolate dough rope with and one mint dough rope together. Gently roll together to shape into a 9-inch roll; repeat (you will have two 9-inch rolls). Wrap each roll in plastic wrap or waxed paper. Chill about 1 hour or until dough is firm enough to slice. ***Note, I let my chill overnight which worked out well.
-Preheat oven to 350 degrees. Cut rolls into about 1/4 inch slices. Place slices 2 inches apart on ungreased cookie sheets.
-Bake for 8 minutes or until edges are firm. Transfer to wire racks; cool. If desired, in a small heavy saucepan heat and stir dark chocolate over low eat until melted and smooth. (I melted my chocolate in the microwave). Drizzle melted chocolate over cookies or dip cookies into melted chocolate. Let stand until chocolate is set.
Makes 60 cookies
TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in fridge for up to 3 days or freezer for up to 3 months (although I don’t think they’ll last that long).