I know that I probably should have some healthy recipe for the day after Christmas to help us move through the sugar coma we are living in (especially since it’s a work day).  And if that’s what you’re looking for, then Healthy New Years Soup is the way to go!  Instead, I have one last cookie recipe…

 

 

Ok that’s a lie.  I may have a few more cookie recipes : )  In fact, I had planned on baking up one or two more cookies yesterday but didn’t make the time.  My mom and I started our Christmas day with a 10am yoga class.  It was challenging, sweaty, and a lovely way to begin our holiday.  Then came back and spent a little time with everyone’s favorite mischievous kitten.

 

 

Then, of course, we saw a movie and finished out the day with Chinese food. 

 

 

Which doesn’t really relate at all to the cookies, but it was a really fun day!

 

 

So back to the cookies.  These mint chocolate delights taste very similar to a thin mint!

 

 

 

And to add a little décor, I decided to sprinkle the tops with some mint and chocolate chips.

 

 

 

Aren’t these beautiful???  So much more fun than soup : )

 

 

 

12 Days of Recipes {Wrapping it Up}

Day 1

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Day 8

Day 9

Day 10

Day 11

 

 

Chocolate Mint Cookies

From Cooking Light May 2001

 

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon baking soda

1/2 cup packed brown sugar

1/2 cup granulated sugar

3 tablespoons butter, softened

3 tablespoons applesauce

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1 large egg white, lightly beaten

1 cup mint and chocolate chips

 

Directions

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and baking soda in a small bowl, stirring well with a whisk.

Combine the brown sugar and next 5 ingredients (brown sugar through peppermint extract) in a medium bowl; beat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture; beat at low speed until well-blended.

Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap; freeze 1 hour or until firm.

Preheat oven to 350°.

Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lightly coated with cooking spray. Push chocolate chips into the tops of cookies.  Bake at 350° for 10 minutes. Remove from pans; cool on wire racks.