Freezer Chocolate Mint Dreams
Calories per serving: 161kcal
Ingredients
- 2 ¼ cups (532.32 ml) *flour
- 1 teaspoon (0.99 teaspoon) baking soda
- ½ teaspoon (0.49 teaspoon) salt
- ¼ cup (59.15 ml) cocoa
- ⅛ teaspoon (0.12 teaspoon) Black Pepper, finely ground
- 1 cup (236.59 ml) butter , (2 sticks) softened
- ¾ cup (177.44 ml) sugar
- ¾ cup (177.44 ml) brown sugar
- 1 (1) egg
- 1 teaspoon (0.99 teaspoon) vanilla
- ¼ teaspoon (0.25 teaspoon) Peppermint extract
- 1 cups (236.59 ml) semisweet chocolate chips
Finishing
- 1./2 cup (118.29 ml) powdered sugar
Finishing Coat
- ½ cup (118.29 ml) sanding sugar
- 3 drops (3 drops) Peppermint extract
- ½ cup (118.29 ml) powdered sugar
Instructions
Cookies
- Mise en place
- In small bowl, mix flour, cocoa, baking soda, cocoa and black pepper. Set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg, mint and vanilla until smooth.
- Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips.
- Form into balls and lay on a flexible cutting board. Freeze until firm but before ice crystals form, about 20 minutes.
Baking
- When ready to bake, heat the oven to 375 °F (191 °C), put the cookies on an ungreased or parchment-lined cookie sheets. Although the cookies will not spread very much, put only 12 spaced apart by 2 inches.
- Bake 8 to 10 minutes or until light browned (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.
Rolling
- When the cookies are cool enough to handle, roll them in powdered sugar.
- Cool completely, about 30 minutes.
Coating
- Mix the sanding sugar and mint in the food processor until the sugar is very fine. Mix with 1/2 cup powdered sugar. Set Aside.
- Roll the cookies in the mint flavored powdered sugar.
- Store covered in airtight container.
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