After last week’s floor hockey game, a few of my teammates mentioned that mint chocolate is their favorite flavor. I figured I’d make some Thin Mints this week for play offs, but realized at the last minute we didn’t have mint extract. Curses! We did, however, have a bunch of kinds of chocolate chips and bits with mint, so I just made the coating, rather than the center of the cookie, the mint bit. My teammates found it a wholly acceptable solution!

Ingredients:

• 8 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter
• 2 cups dark chocolate chips
• 1 cup Andes mint baking bits

Beat the 8 tablespoons butter on medium speed until smooth and creamy, then beat in the sugar until combined. Add the egg and vanilla and beat again until smooth.

Sift together the dry goods, then add to the butter mixture in two batches, beating until just combined.

Divide the dough in half, and roll each half into a 1-1 1/2″ thick log on wax paper.

Wrap in the wax paper, and refrigerate 5 hours.

Transfer the rolls to the freezer for a final half hour, then preheat the oven to 350. Line two baking sheets with parchment paper. Remove one roll from the freezer and cut into 1/4″ slices.

Place on the lined sheet, and bake 10-12 minutes. They spread very little, so you can put them reasonably close together.

While the first batch bakes, prepare the second batch.

Let cool on the pans at least 5 minutes, then melt together the remaining butter, chocolate, and mint bits. I did this part in 3 batches. Dip the slightly cooled cookies in the chocolate mixture, flipping them with a fork, and let the extra chocolate run off before placing them on a rack to firm up.

Tap tap. Tap tap taptaptap.

The back ones are lumpier because I tried a different combo of mint chocolate things first, that didn’t melt as smoothly.

Despite the mint being in the ‘wrong’ part of these, they’re really good.

Aaand didn’t hide the chocolatey hands as well as I intended. Oh well.

Mint Chocolate Cookies

Adapted from AllRecipes.

• 8 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter
• 2 cups dark chocolate chips
• 1 cup Andes mint baking bits

Beat the 8 tablespoons butter on medium speed until smooth and creamy, then beat in the sugar until combined. Add the egg and vanilla and beat again until smooth.

Sift together the dry goods, then add to the butter mixture in two batches, beating until just combined. Divide the dough in half, and roll each half into a 1-1 1/2″ thick log on wax paper. Wrap in the wax paper, and refrigerate 5 hours, and freeze for a final half hour.

Preheat the oven to 350 and line two baking sheets with parchment paper. Remove one roll from the freezer and cut into 1/4″ slices. Place on one of the lined sheets, and bake 10-12 minutes. While the first batch bakes, prepare the second batch.

Let cool on the pans at least 5 minutes, then melt together the remaining butter, chocolate, and mint bits. Dip the slightly cooled cookies in the chocolate mixture, flipping them with a fork, and let the extra chocolate run off before placing them on a rack to firm up.