Christmas Cookie Parade: Marvelous Chocolate Mint Cookies

Yesterday, I tried out the recipe for these chocolaty, minty, yummy little morsels.  They're really easy to make, and so worth the effort.  The mint flavor comes from the Andes Creme de Menthe candies that are melted on top of each cookie.  The recipe is from The America's Test Kitchen Holiday Cookies magazine (2010).  They first appeared in Cook's Country magazine (Dec/Jan '07) and were submitted by reader Karen Bland for their Christmas cookies recipe contest.  Now I know why they were one of the winners.

Melt one of these babies on top of each cookie for chocolaty, minty deliciousness.

                          

Marvelous Chocolate Mint Cookies

1.  Adjust oven rack to middle position and heat oven to 350 degrees.  Line 3 baking sheets with parchment paper.

2.  Combine 1-1/4 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.  Melt

6 tablespoons unsalted butter with 3/4 cup packed light brown sugar in a medium saucepan over low heat.  Add 6 ounces chopped bittersweet chocolate (I used Ghirardelli 60%) to the butter mixture, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes.  Stir until smooth, transfer chocolate to bowl of electric mixer and let cool, about 10 minutes.

3.  With electric mixer on medium speed, beat 1 large egg into cooled chocolate mixture until thoroughly combined.  Reduce speed to low and mix in flour mixture until just combined.  Cover dough with plastic wrap and refrigerate until firm, about 1 hour.

4.  Roll 2 teaspoons (5/8 oz) dough into 1-inch balls and place 2 inches apart on prepared baking sheets.  Bake, one sheet at a time, until cookies are just set, 10 to 12 minutes, rotating sheet halfway through baking time.  Remove from oven and top each hot cookie with an unwrapped Andes chocolate mint

(you will need about 36 mints).  Place the sheet back in the oven for 3 to 5 seconds to help melt the chocolate mints.  Remove and use a knife to spread the softened mint over the top of the cookie.  Sprinkle with non-pareils if desired.  Transfer cookies to a wire rack to cool completely.  Cookies can be stored in an airtight container at room temperature for up to 1 week.