Mint chocolate meltaways
These heavenly mint chocolate cookies are perfect for holiday entertaining.
Right around the winter holidays, everyone gets in the mood for mint. Like the pumpkin onslaught of fall, before you know it you’ll start seeing mint everywhere and in everything: hot cocoa, cookies, chocolate, even some dinner foods. If you like mint, like me, you’re one happy camper come winter.
These meltaway cookies are just that – happy. They’re soft, buttery, and will melt in your mouth leaving a refreshing minty sweet taste.
- 1 cup Earth Balance or butter
- 8 ounces cream cheese
- 1 1/2 cup sugar
- 2 eggs
- 2 1/2 cup white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 16 ounces Andes baking chips or mint chocolate bits
Preheat oven to 350° F.
Cream butter and cream cheese until smooth. Add sugar and whip until fluffy.
Add eggs, and mix well.
Mix flour, baking powder and salt in a separate bowl. Add in increments to wet mixture and mix until incorporated.
Add 2/3 of the mint chips to the batter. Chill for 30 minutes or overnight.
Use a small cookie scoop or large spoon to place rounded spoonfuls onto parchment paper lined cookie sheets.
Bake 10 minutes or until just golden around the edges. Transfer to cooling rack.
Melt remaining mint chips in microwave for a minute or two, and then stir until smooth. Drizzle over cooled cookies.