Ingredients

The following ingredients have 9 Servings
  • 2 ounces chocolate mints (chopped and layered, about 1/3 cup)
  • 3 tablespoons coconut oil (or shortening)
  • 1/2 cup sugar
  • 1/4 baking powder
  • pinch of salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cups all-purpose flour
  • chocolate mints (chopped and layered, for sprinkling)

Instruction

  • Melt 2 ounces chopped chocolate mints in the stove top in a heavy saucepan or in the microwave until smooth. Let cool for 5 minutes.
  • In the bowl of your electric mixer beat the coconut oil (or shortening) for 30 seconds. Add the sugar, baking powder and salt and continue beating until combined.
  • Beat in the cooled chocolate, egg and vanilla extract. Add the flour and either stir in with a wooden spoon or with the mixer. Cover the bowl and refrigerate the dough for about 3 hours. (If you have time, roll the dough into balls after 1 hour of chilling and continue chilling for 1 more hour. This way the cookies come out with chewier centers.)
  • Preheat the oven to 350 F and roll the dough into about 18 balls (1 tablespoon of dough per ball).
  • Place dough balls 2 inches apart on a lined cookie sheet. Bake for about 10 minutes. Take out from the oven, sprinkle a few chopped chocolate candy pieces on each cookie and bake for 1 additional minute. Cool on wire rack.
  • Store the cookies in an airtight container for 2 days or freeze for later.