Friday, December 18, 2015

Fudge Mint Morsel Cookies

Cookie exchanges are one of my FAVORITE holiday traditions.  So much food love in one place. When we lived in Iowa, I had some dear friends who hosted a BIG cookie exchange each Christmas season. Their goal was for at least 12 to participate, and everyone brought 12 dozen cookies. So each guest would leave with a dozen each of 12 different kinds of cookies. As a cookie lover, this was the peak of sweet foodie fun for me! 

This year I am taking one of my tried and true treats to a friend's cookie exchange. These used to be called "Bunco Cookies," because I brought them several times to a Bunco group I was in for a few years. I would use chocolate-white chocolate striped chips in and on top of them and they were DIVINE. But those chips are hard to find, so I recently pulled the recipe back out and put regular chocolate chips in the dough, and melted an Andes mint on top when I pulled them out of the oven. WOW! Instant love. 

So whether you are making cookies for a gift exchange, a party, Bunco, or to enjoy with your family, these will be a surefire hit!  Soft, fudgey cookies with lightly crisped edges and a coating of minty chocolate on top.

Fudge Mint Morsel Cookies
Makes 4 dozen

1/3 cup + 2 tablespoons cocoa powder
2 1/4 cups flour (all-purpose or whole wheat work)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 cup chocolate chips
48 Andes Mints, unwrapped

1. Preheat oven to 375 degrees. Line cookie sheets with parchment, silpat or cooking spray.
2. In a medium bowl, whisk together cocoa powder, flour, baking soda, and salt.  Set aside.
3. Beat butter and sugar. Add eggs and mix well. Gradually stir flour mixture into wet mix.  Stir in chocolate chips. 
4. Drop by heaping, rounded teaspoons (I use a 1/2 oz cookies scoop) onto prepared cookie sheets. Bake 7-8  minutes--no longer. Cookies will be soft when you pull them out.
5. Place 1 Andes mint onto each cookie within 1 minute of pulling them out of the oven. Let them sit 2-3 minutes, then spread the melted Andes with the back of a spoon using a small circular motion. Carefully remove to cool and allow topping to set.  Store in an air-tight container. 

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